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Dragon City Cafe

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

Official record from Alberta →

Inspection summary

Dragon City Cafe has been inspected 13 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on September 25, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 4 separate inspections, most recently on September 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 21, 2026. 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 September 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

13 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The screen door on the back kitchen door is not well sealed around the top, bottom and one side which can allow pests such as flies or mice into the building. These gaps need to be sealed using weatherstripping or other materials to keep pests out.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly paper strips have been hung to help control flies in the building however several have been hung in the kitchen above foods or food prep areas. Once flies are stuck, they can dry out and parts fall off onto surfaces below which is a contamination issue. Please remove all fly paper strips that are located above foods or food prep areas.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared and available in the kitchen for staff to use on counters and food prep surfaces. A sanitizer solution, such as 100ppm bleach (1/2tsp bleach per liter of water), in a bucket would allow staff to soak wiping cloths and have them ready to sanitize surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in Cooler: 1.8CWalk-in Freezer: -21CPrep Coolers: 1.8C; 3.4CHisense Freezer: -13CBuffet Cold Holding: 2.1C to 6.4CDim Sum Buffet: 70.1CWestern Buffe: 65.5C1- The Chinese buffet (nearest the dessert station) was 45C to 50C which is too cool. Staff indicated that they had just topped up the water bath and it may not have heated up enough yet. They also turned the heater up slightly. Please monitor the unit to make sure it gets back up to 60C.2- Tripe was being defrosted in the prep sink nearest the door to the dining room in standing water. Frozen foods must be defrosted under cold running water in order to keep them out of the danger zone. This was corrected during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The screen door on the back kitchen door is not well sealed around the top, bottom and one side which can allow pests such as flies or mice into the building. These gaps need to be sealed using weatherstripping or other materials to keep pests out.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly paper strips have been hung to help control flies in the building however several have been hung in the kitchen above foods or food prep areas. Once flies are stuck, they can dry out and parts fall off onto surfaces below which is a contamination issue. Please remove all fly paper strips that are located above foods or food prep areas.
  3. 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.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. 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.
  12. Risk Management Inspection

    0 infractions

  13. 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.

Nearby inspected facilities

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