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Calgary Golden Dragon Hot Pot

130 - 30 Brentwood Common NW Calgary AB T2L 2L8 · Food - General

Official record from Alberta →

Inspection summary

Calgary Golden Dragon Hot Pot has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on February 20, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on March 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on February 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 13 times across 4 separate inspections, most recently on March 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on March 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A big pot of chicken stock which was left out overnight on low heat was measured below 60 degrees Celsius.- Discarded. - Do not leave food out when there are no food handlers on-site. Make smaller batches for 1 day, or cool rapidly at the end of day and reheat the next day.- All perishable foods must be stored below 4C or greater than 60 C at all times.2) Raw meats left out in room temperature for thawing. - Do not leave raw meats out in room temperature for extended periods of time. If the meat is to be sliced, slice and place in the freezer.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***recurrent Violation***March 28, 2025: April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.March 21, 2025: There was no sneeze guard provided at the self-serve food station. - All foods must be adequately protected from customer contamination. - Must put a lid on all containers in the meantime. April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.March 2024: No sneeze guard over self-serve condiments.Please place under a sneeze guard or place condiments in dispensers.December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handwashing sink was in disrepair. - All handwashing sinks must always be supplied with hot and cold water.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared at the time of inspection. - A sanitizer solution such as chlorine at 100 ppm or Quats at 200 ppm must be available for frequent sanitation of food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was a vaping device left out on the counter in the kitchen. - Do not store or use vaping device in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***recurrent Violation***March 21, 2025: There was no sneeze guard provided at the self-serve food station. - All foods must be adequately protected from customer contamination. - Must put a lid on all containers in the meantime. April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.March 2024: No sneeze guard over self-serve condiments.Please place under a sneeze guard or place condiments in dispensers.December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Recurrent Violation***1) Several open tin cans were observed in the preparation cooler on the main line.- Transfer foods to a food grade container after opening the cans.2) Several pieces of raw meats were stored uncovered in the upright freezer. - Cover foods and store in clean containers or wrap with sarran wrap to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several open cans of food observed in the kitchen. - Transfer the foods after opening the cans into a food safe container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the mechanical dishwasher. - Service the dishwasher and ensure the concentration of chlorine is measured at 100 ppm during the sanitation cycle. - Manually wash, rinse and sanitize all equipment, utensils in the 2-compartment sink. - Instructions were provided to staff during the inspection. A service call was placed at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The concentration of sanitizer solutions is not being verified. - Ensure the chlorine concentration at the dishwasher and Quat sanitizer solutions are verified using the appropriate test strips. 2) The Quat test strips were water damaged. - Purchase Quat test strips and ensure the sanitizer solution concentrations are verified daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handwashing sink was in disrepair. - All handwashing sinks must always be supplied with hot and cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer is not being cleaned and sanitized at adequate intervals. - The slicer must be disassembled at least every 2 hours and be fully washed, rinsed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ingredients in the kitchen are in various containers with several different shapes and sizes and this makes cleaning and sanitation and organization in this area difficult.- Purchase re-usable containers. Transfer foods into these containers and organize the area.
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Recurrent Violation***1) Chlorine sanitizer available a the time of inspection but food handler did not know how to prepare a food safe sanitizer and advised that the solution was prepared by the operator earlier in the day. The Sanitizer dispenser tagged with a Smarrpower label was connected to Quat sanitizer. Tested the solution with both Smartpower and Quat test strips. No sanitizer detected. - Train staff on how to prepare a chlorine sanitizer solution.- Directed staff not to use the sanitizer solution until serviced. Instructed them on how to make a chlorine sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***recurrent Violation***April 2024: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.March 2024: No sneeze guard over self-serve condiments.Please place under a sneeze guard or place condiments in dispensers.December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Recurrent Violation***1) Several open tin cans were observed in the preparation cooler on the main line.- Transfer foods to a food grade container after opening the cans.2) Several pieces of raw meats were stored uncovered in the upright freezer. - Cover foods and store in clean containers or wrap with sarran wrap to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced raw beef in water was thawing in room temperature. Temperature of water measured at 9C. - Do not thaw foods in room temperature. Use one of the following approved methods:- Thaw in the cooler ahead of time.- Under running cold water.- During the cooking process- in the microwave if they're being cooked/consumed immediately after.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler on-site exhibited a lack of basic food safety knowledge. - All staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bus pan in use was broken and no longer easy to clean and sanitize. - Discard. All food containers must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ingredients in the kitchen are in various containers with several different shapes and sizes and this makes cleaning and sanitation and organization in this area difficult.- Purchase re-usable containers. Transfer foods into these containers and organize the area.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The Sanitizer dispenser tagged with a Smarrpower label was connected to Quat sanitizer. Tested the solution with both Smartpower and Quat test strips. No sanitizer detected. - Directed staff not to use the sanitizer solution until serviced. Instructed them on how to make a chlorine sanitizer solution.2) Wet and dirty cleaning cloths were stored on food contact surface without any sanitizer detected in them. - Ensure to store cleaning cloth in a sanitizer solution in between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed to use the same re-usable glove for cleaning and food handling.- Ensure staff are practicing good hygiene at all times and that food is handled in a manner which prevents contamination. Do not use the same re-usable glove for food handling, instead wash hands and don single- use gloves if required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • March 2024: No sneeze guard over self-serve condiments.Please place under a sneeze guard or place condiments in dispensers.December 1, 2022: A sneeze guard has been provided but does not have an adequate front portion to protect the foods beneath.Please have this design altered to provide an additional sloped front cover.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several open tin cans were observed in the preparation cooler on the main line.- Transfer foods to a food grade container after opening the cans.2) Several pieces of raw meats were stored on directly on shelves and uncovered in the upright freezer. - Cover foods and store in clean containers or wrap with sarran wrap to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw shrimp was thawing in room temperature. - Thaw high risk foods using one of the following methods: - under running cold water, - in the cooler ahead of time- during the cooking process.- In the microwave if being cooked or consumed immediately. 2) Chicken stock in large pot was turned off at the time of inspection. Staff planned to turn it back on when the restaurant re-opened couple of hours later. - All perishable foods must be stored at 4C or less or held at 60C or higher. Do not store foods within the danger zone (4-60C) for long periods. - If stock is supposed to be served hot, keep above 60C at all times.

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