Skip to content
Loading map…

Dragon City Cafe

157 - 2325 50 Avenue Red Deer AB T4R 1L2 · Food - General

12 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked meat was being cooled in a food-grade container on the floor. Nearby staff was asked to take the food off the floor and onto a shelf instead.Please ensure that food is stored away from the floor to avoid contamination.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen knife and sharpener were observed in a cubby and making contact with personal clothing items. Please ensure that kitchen tools and equipment are properly stored as to avoid unnecessary contamination.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses Lysol solution as a clean in place sanitizer.A chlorine sanitizer made from bleach was created at 100 ppm and replaced the previous disinfectant. Chlorine sanitizers are preferred because of short contact time needed for adequate sanitation. Please ensure that food preparation surfaces and equipment are regularly sanitized with an approved sanitizer at appropriate concentrations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooling unit holding egg rolls and chicken balls were probed with a thermometer and found to be at 10C internally. Staff was inquired about the food items and was told that they were placed in the cooling unit the night before. The food was discarded and was told to not store any food in those units until it is repaired and can adequately store food at below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen knife and sharpener were observed in a cubby and making contact with personal clothing items. Please ensure that kitchen tools and equipment are properly stored as to avoid unnecessary contamination.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • One adult cockroach was observed caught in the sticky trap underneath the bar area. Four dead cockroaches in the younger maturation cycle were observed on the floor by the meat grinder and pails by the food storage area. Please ensure corrective actions are taken and a qualified pest control company is contacted and addresses the source and eliminates the concern.
  6. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • One adult cockroach was observed caught in the sticky trap underneath the bar area. Four dead cockroaches in the younger maturation cycle were observed on the floor by the meat grinder and pails by the food storage area. Please ensure corrective actions are taken and a qualified pest control company is contacted and addresses the source and eliminates the concern.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products stored in containers were still observed to be uncovered. Informed manager Grace that all high risk food products need to be covered and protected from contamination.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products stored in containers in the walk in cooler were observed to be uncovered. Please ensure all products are covered and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recently cooked salt and pepper ribs were observed sitting at room temperature. Informed operator who put the product into the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured iodine concentration for the kitchen dishwasher was measured to be <12.5ppm No issues observed in blockage of the dispensing line, but container was running low. Requested operator to change to a fresh new iodine container. Remeasured and concentration was acceptable.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures were checked for the buffet area. Temperature of some of the hot food products tray were cooler than others. Spoke with manager to increase temperature for the entire section.
  12. Demand Inspection

    0 infractions