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Dragon Gate Restaurant

2024 33 Avenue SW Calgary AB T2T 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Dragon Gate Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on February 6, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on February 6, 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 once on March 14, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 4 separate inspections, most recently on February 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 8 times across 4 separate inspections, most recently on February 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on February 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers stacked on top of each other without covering. Ensure food is covered before stacking to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard with a build up of debris on top of freezers. Ensure only smooth and easily cleanable materials are used on top of freezers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked breaded fish, breaded pork, breaded beef, bean sprouts, rice all stored at room temperature and measured between 9-18C. Ensure these items are stored at or below 4 or above 60 degrees C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some unprotected lightbulbs above the chopping block, as well as in the kitchen.Either install a cover on the unprotected lightbulbs, install protective sleeves over the bulbs, or install shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest style freezer had a broken lid. Please repair/replace the freezer lid such that it is smooth, in good condition, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handles of the cooler in the kitchen. Please remove the duct tape as it is not a cleanable surface and can harbor pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were damaged food storage container in use. Some had been held together with zip ties.Discard damaged food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floors. Ensure these areas are cleaned.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed being used as bulk scoops. Please replace all bowls with proper bulk scoops with handles to protect from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some unprotected lightbulbs above the chopping block, as well as in the kitchen.Either install a cover on the unprotected lightbulbs, install protective sleeves over the bulbs, or install shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest style freezer had a broken lid. Please repair/replace the freezer lid such that it is smooth, in good condition, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handles of the cooler in the kitchen. Please remove the duct tape as it is not a cleanable surface and can harbor pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were damaged food storage container in use. Some had been held together with zip ties.Discard damaged food storage containers.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed being used as bulk scoops. Please replace all bowls with proper bulk scoops with handles to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored uncovered and directly on the floor in the back storage room. Please ensure all food is stored elevated off of the floor and with an appropriate cover to protect from contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The expired food handling permit was posted in the facility. Please print and post your valid 2023 food handling permit in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest style freezer had a broken lid. Please repair/replace the freezer lid such that it is smooth, in good condition, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handles of the cooler in the kitchen. Please remove the duct tape as it is not a cleanable surface and can harbor pathogens.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer located at the bar/front service area was tested and 0ppm chlorine was detected. A solution was re-made and tested to be 100ppm. Please ensure the chlorine sanitizers are tested daily and mixed to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed being used as bulk scoops. Please replace all bowls with proper bulk scoops with handles to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored uncovered and directly on the floor in the back storage room. Please ensure all food is stored elevated off of the floor and with an appropriate cover to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of bean sprouts were observed on the counter with no temperature control. The bean sprouts were placed in a cooler at the time of the inspection. Bean sprouts must be kept in the cooler or in an ice bath at all times to prevent the growth of bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the compartments of the two-compartment sink located at the back of the kitchen is designated as a hand washing sink; however, both compartments were being used to thaw foods. Please ensure the one compartment is always kept clear of items to allow for unobstructed access to the hand sink by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The expired food handling permit was posted in the facility. Please print and post your valid 2023 food handling permit in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest style freezer had a broken lid. Please repair/replace the freezer lid such that it is smooth, in good condition, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handles of the cooler in the kitchen. Please remove the duct tape as it is not a cleanable surface and can harbor pathogens.

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