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Dragon Garden Restaurant

3 - 33 Harvest Hills Drive NE Calgary AB T3K 4R2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on counter tops and other food contact surfaces. **Ensure soiled cleaning cloths are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers were uncovered in the coolers and freezers.**Ensure all food items under storage are adequately protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several containers of chopped raw vegetables were left out at room temperature.**Ensure all high-risk foods including cut raw vegetables are stored at temperatures of 4 degrees C or below.2. Some top inserts of the line cooler were over filled preventing proper cooling.**Ensure the inserts are not filled past fill line to allow for proper refrigeration.
    • 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?
      • There were no pest control records available for review.**Ensure pest monitoring activities are conducted at least once a month and adequate and records of these activities are maintained on file at the facility at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of dirt/ food debris/grease was observed on the following items:1. The inside of the standing coolers.2. The bulk food containers.3. The microwave ovens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding violation.1. Grease and debris build-up on cart.Clean the cart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The ventilation canopy including the filters.2. The floor below the cookline, counters, coolers and other hard to reach areas. 3. The floor and shelves of the walk-in cooler.4.The floor and shelves of the walk-in freezer.5. The ceiling tiles and air vents in the kitchen.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and debris build-up on the snow peas plastic baskets. Discard if they can't be cleaned and sanitized.2) Grease and debris build-up on cart.Clean the cart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust on kitchen shelves. 2) Grime build-up on the kitchen floor's hard to reach areas. 1 to 2) Clean these areas.
  4. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not changing the gloves when they get dirty. Greae and debris build-up on the cooler handles and hand touch surfaces.Do not wear gloves if not used properly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk-in freezer was overstocked. The entire freezer was filled with boxes of meat products from floor to ceiling with no space left. The inspector informed the operator to not overstock the freezer and only obtain meat products, as needed. The boxes also had meat juices/blood drippings throughout the boxes. Please re-organize the walk-in freezer so that food products are not overcrowding and still facilitate easy access and cleaning.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Moldy and dust build up on the walk-in cooler shelves, walls and fan unit. Clean the walk-in cooler to prevent contamination of food.2) Utensils were placed on top of cardboard egg cartons.Do not reused egg cartons for food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic in oil mixture and eggs mixture were left out at room temperature. Garlic was measured at 21 degrees C and egg was measured at 18.8 degrees C. Discarded the garlic and eggs. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Black stains and deep grooves were on the white plastic cutting board.Resurface or replace cutting board.2) Grease and debris build-up on the snow peas plastic baskets. Discard if they can't be cleaned and sanitized.3) Food debris build-up on the cooler and freezer handles. 4) Dirty stickers on food storage buckets.5) Grease and debris build-up on cart.3 to 5) Clean these items.6) Moldy and dust build up on the walk-in cooler shelves, walls and fan unit. Clean the walk-in cooler to prevent contamination of food.7) Grease and debris on cooler handles and hand touch surfaces. Clean cooler handles and hand touch surfaces.8) Grease and debris build-up on the plastic cart.Clean the cart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust on kitchen shelves. 2) Heavy dust build-up on the kitchen air vents and walls.3) Grime build-up on the kitchen floor's hard to reach areas. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Double door freezer requires cleaning. - Clean and maintain in a clean and sanitary condition at all times.
  5. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Vegetables such as mushrooms and green peppers were not washed before being processed. Soil was also observed on some already processed vegetables.- Raw vegetables must be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk-in freezer was overstocked. The entire freezer was filled with boxes of meat products from floor to ceiling with no space left. The inspector informed the operator to not overstock the freezer and only obtain meat products, as needed. The boxes also had meat juices/blood drippings throughout the boxes. Please re-organize the walk-in freezer so that food products are not overcrowding and still facilitate easy access and cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food in the walk-in cooler and in the lower shelving unit below the food prep table. The inspector informed the /operator that cardboard boxes cannot be cleaned and sanitized and may absorb moisture, allowing bacteria to grow and possibly contaminate other food. Thus, the inspector informed the operator that only food-grade containers can be used to store food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Operator noted utensils and equipment are washed, rinsed and placed in sanitizer bowl. The mechanical dishwasher was off at the time of inspection, and it is suspected that all equipment and utensils are hand washed. Inspection was conducted after 3 PM, the dishwasher had not been turned on for the day and there were no utensils or equipment in the sinks. - All equipment and utensils must be washed using the mechanical dishwasher or using the following approved 3 compartment dishwashing method and steps:- Wash in the first sink using detergent and water at a temperature of not less than 45°C; and- Rinse in the second sink using clean water maintained at not less than 45°C; and- sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 ppm at a temperature greater than 45°C;- Airdry in a clean area
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Double door freezer requires cleaning. - Clean and maintain in a clean and sanitary condition at all times.
  6. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth was observed on food contact surfaces with no residue of a sanitizer solution. The prepared sanitizer solution was not being used. - Ensure a food safe sanitizer such as chlorine at 100 ppm is frequently used on food contact surface throughout the day. Mix 1/2 teaspoon of unscented bleach with 1 liter of water. - Store cleaning cloths in the sanitizer solution in between use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Vegetables such as mushrooms and green peppers were not washed before being processed. Soil was also observed on some already processed vegetables.- Raw vegetables must be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk-in freezer was overstocked. The entire freezer was filled with boxes of meat products from floor to ceiling with no space left. The inspector informed the operator to not overstock the freezer and only obtain meat products, as needed. The boxes also had meat juices/blood drippings throughout the boxes. Please re-organize the walk-in freezer so that food products are not overcrowding and still facilitate easy access and cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food in the walk-in cooler and in the lower shelving unit below the food prep table. The inspector informed the /operator that cardboard boxes cannot be cleaned and sanitized and may absorb moisture, allowing bacteria to grow and possibly contaminate other food. Thus, the inspector informed the operator that only food-grade containers can be used to store food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Operator noted utensils and equipment are washed, rinsed and placed in sanitizer bowl. The mechanical dishwasher was off at the time of inspection, and it is suspected that all equipment and utensils are hand washed. Inspection was conducted after 3 PM, the dishwasher had not been turned on for the day and there were no utensils or equipment in the sinks. - All equipment and utensils must be washed using the mechanical dishwasher or using the following approved 3 compartment dishwashing method and steps:- Wash in the first sink using detergent and water at a temperature of not less than 45°C; and- Rinse in the second sink using clean water maintained at not less than 45°C; and- sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 ppm at a temperature greater than 45°C;- Airdry in a clean area
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty/used rice scoops were stored at room temperature directly on top of the rice cooker lid which was visibly dirty. Ensure rice scoop are stored in a clean container and washed, rinse and sanitized every 2-4 hours or stored in the following manner as discussed previously: - store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make scoops single use - use and discard immediately, new tongs each time after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Double door freezer requires cleaning. - Clean and maintain in a clean and sanitary condition at all times.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk-in freezer was overstocked. The entire freezer was filled with boxes of meat products from floor to ceiling with no space left. The inspector informed the operator to not overstock the freezer and only obtain meat products, as needed. The boxes also had meat juices/blood drippings throughout the boxes. Please re-organize the walk-in freezer so that food products are not overcrowding and still facilitate easy access and cleaning.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the reach-in cooler, food prep table cooler, and walk-in cooler were found not adequately covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers in the food prep table cooler that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food in the walk-in cooler and in the lower shelving unit below the food prep table. The inspector informed the /operator that cardboard boxes cannot be cleaned and sanitized and may absorb moisture, allowing bacteria to grow and possibly contaminate other food. Thus, the inspector informed the operator that only food-grade containers can be used to store food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 69°C. Further re-testing of the dishwasher resulted to a maximum temperature of 73°C. The inspector informed the operator that the dishwasher must be tested daily using a maximum-registering thermometer. A maximum-registering thermometer was available on-site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving unit between the deep fryer and the mechanical dishwasher was covered in plastic wrap and appeared dirty during the inspection. Please remove the plastic wrap and ensure that the shelving unit remains clean and free of dust, dirt, and grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty/used rice scoops were stored at room temperature above the rice cooker.The following options were provided to the manager for proper storage of scoops:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make scoops single use - use and discard immediately, new tongs each time after use.- have a timer system that ensures scoops get washed and sanitized every 2-4 hours.THUS, the operator mentioned that they would be washing the scoops every 2-4 hours moving forward.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Low bottom shelf underneath the food prep table.- Food containers/buckets underneath the food prep table.- Shelving unit beside the dishwasher and air fryer.- Floors of the kitchen.- Walls of the kitchen beside the compartment sink.**PLEASE CLEAN THE AFOREMENTIONED AREAS.