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Dragon Fort Restaurant

2421 Pauline St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Dragon Fort Restaurant has been inspected 13 times by Fraser Health Authority since November 19, 2019. The most recent inspection, on June 5, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on May 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 30, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 28, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Fraser Health Authority, 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food items left uncovered in walk-in cooler and some containers / buckets stored on floor.
      • 2. Prep vegerables containers stored on top of other begetable container without cover
      • 3. Food items stored in non-food grade bags.
      • 4. Bowls used as scoops in dry goods
      • Corrective Action(s): 1. Make sure to cover all food items sotred in coolers and items that are not in use and store them off floor.
      • 2. Do not double stack items without a barrier. Make sure to cover containers before stacking on top of each other.
      • 3. Do not store food items is non food grade bags. Always use food grade containers with lids for storage.
      • To prevent contamination of food items from reaching of chemicals from bags.
      • 4. Always use scoops with handlesto scoop out food items and make sure to store scoops in sanitary manner / in a way handles are not touching food item. To protect food from contamination that can potentially cause foodborne illness.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and food debris bild up on shelves used for storing food containers.
      • 2. Food debris observed in dry storage area. Under counter areas not maintained in organized way.
      • Corrective Action(s): Make sure to clean food storage areas, shelves, floors, and walls in open and hard to reach areas.
      • Make sure items are stored in organized manner so you can easily reach all areas to properly clean and sanitize in your dry storage area.
      • This will keep facility clean and prevent pests from attracting the facility and contamination of food items.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Daily temp logs missing
      • Corrective Action(s): To be completed by June 28, 205
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): To be corrected by June 28, 2025
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • Corrective Action(s): by June 28, 2025
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station observed obstructed with containers.
      • Corrective Action(s): Please ensure all handwashing station are fully equipped and unobstructed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food observed uncovered in walk in coolers and other coolers.
      • 2. Containers of broccoli observed double stacked without cover
      • 3. Bowls used as scoops in dry ingredient bins
      • Corrective Action(s): 1. Food that is not in use or cooling MUST be covered.
      • 2. Do not double stack containers without lids. Bottom of container may be dirty and will now contaminate the food below
      • 3. Please acquire proper scoops with handles. Please ensure to store scoops in a way that the handles do not touch the food.
      • To be corrected by: Tomorrow.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Some grease and grime build up observed behind the cookline and on the exterior surfaces of the equipment
      • 2. Knife rack and surrounding areas observed to have grease and grime build up.
      • 3. Food debris observed underneath shelving units in the storage area.
      • Corrective Action(s): 1. Please deep clean the back of the cookline and the exterior surfaces of the equipment
      • 2. Please ensure the knife rack and the surrounding surfaces is maintained in sanitary manner to ensure the clean knives are protected from contamination.
      • 3. Please routinely sweep under the shelving unit to ensure there is no accumulation of food debris.
      • To be corrected by: May 12, 2025
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator and staff FOODSAFE level 1 has expired.
      • Corrective Action(s): Please renew FOODSAFE level and have your staff renew theirs.
      • Please register for a course by Jun 8, 2025
      • Please email EHO registration invoice or completion certificate.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No available sanitizer available - Corrected during inspection. Operator created a 200ppm chlorine sanitizer solution during inspection
      • Corrective Action(s): Always ensure to have food contact surface sanitizer available at all times.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Repeat Violation: Food items stored in walk in freezer were stacked on-top of each other without cover/protection.
      • Corrective Action(s): Ensure to cover/protect food items prior to stacking other food items on top.
      • To be corrected by: As soon as possible.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were stacked on top of unprotected food items in containers in the freezer.
      • Corrective Action(s): Ensure all food items are covered and protected against contamination before stacking with other containers full of food items.
      • To be corrected by: As soon as possible.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station by the dishwasher area was obstructed with a garbage can
      • Corrective Action(s): Ensure ALL hand wash stations are unobstructed at all times to facilitate frequent hand washing. Adequate hand washing is essential for removing grease, debris, and bacteria prior to food handling. Staff moved the garbage can away from the hand wash station at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meat was stored above cooked vegetables in the sliding door cooler. Raw meat juices could drip onto the vegetables
      • 2. Bowls without handles are used to dispense dry ingredients (e.g. flour, rice)
      • 3. A large container of uncooked rice had a long white string inside. Operator said the white string came from the rice packaging that is on the exterior of the bag of rice.
      • 4. An opened can of evaporated milk was found inside the walk-in cooler
      • Corrective Action(s): 1. Ensure all raw meat and seafood are stored below ready to eats foods (e.g. vegetables and sauces)
      • 2. Ensure to use a scoop with a handle to dispense dry ingredients to avoid indirect hand contact with the product
      • 3. Ensure there are no foreign objects inside the food products at all times. Customers may accidentally consume the foreign object. Operator discarded the uncooked rice.
      • 4. Canned food must be transferred to a food grade container upon opening to prevent chemicals leaching into food, and to ensure that it is covered appropriately. The operator transferred the evaporated milk to another food grade container.
      • **DATE TO BE CORRECTED BY FOR 1 and 2: TODAY
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A prep sink with 7 whole ducks were thawing in standing water. Unable to probe internal temperature of ducks as they were still frozen.
      • 2. Frozen tofu patties were found on the counter by another prep sink. Operator said that staff just took out the patties defrost them. Ice crystals were observed on the patties. Surface temperature is 1C.
      • Corrective Action(s): Food must be safely thawed in the following methods to prevent pathogen growth:
      • - Under cold running water
      • - In cold water, changed every 30 minutes
      • - In the refrigerator
      • Operator turned on the cold running water to thaw the whole ducks. Frozen tofu patties were placed inside the prep sink to thaw under cold running water.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some food containers were observed to be cracked. Bacteria can hide among the cracks in the container and plastic chips may physically fall into the food
      • Corrective Action(s): Discard any food containers that are cracked. Food contact surfaces must be smooth to ensure it is easily cleanable.
      • **DATE TO BE CORRECTED BY: TODAY
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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