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Dragon Gate Restaurant

2349 Quesnel Hydraulic Road, Quesnel, V2J 4H4 · Restaurant

Official record from Northern Health →

Inspection summary

Dragon Gate Restaurant has been inspected 5 times by Northern Health Authority since March 6, 2024. The most recent inspection, on May 15, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on June 26, 2024. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 June 26, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 once on June 26, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Northern 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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Complaint Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements (countainers without handles) used as scoops and are left in product for ongoing use including ingredient bins, salt bin or ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Use scoops with handles and store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left on the floor and open to contamination in the walk-in cooler and walk in freezer. (Public Health significance) - Contamination of food from contact with floor, objects, or people can cause serious illness.
      • Corrective Action: Food and equipment must be stored at least 15 cm (6 inches) off the floor. Cover or otherwise protect all foods from airborne contaminants, physical contamination, drips from raw foods, and contact with floor and objects.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing were observed in the kitchen. (Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Proper materials and finishing is required to ensure adequate cleaning and sanitizing
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The sink available in the food processing area waas used for thawing food at the time of inspection. Staff washes their hands in the employee washroom, inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Initial Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements and inapropriate equipment without handles such as bowls used as scoops and are left in product for ongoing use including ingredient bins, ready to eat product. (Public Health Significance) Improper scoops (scoops without handles) and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.

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