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Dragon Gate Restaurant / Spot Pub and Grill

4408 17 Avenue SE Calgary AB T2A 0T6 · Food - General

Official record from Alberta →

Inspection summary

Dragon Gate Restaurant / Spot Pub and Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on September 4, 2025, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on September 4, 2025. 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?

  • 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 February 29, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 11 times across 6 separate inspections, most recently on September 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 10 times across 6 separate inspections, most recently on September 4, 2025. 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 4, 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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers in the walk-in coolers and freezer were stored on the floor. - Store food in clean containers at least 6 inches off the floor.2. Uncovered food containers containing meat and cooked food were observed in the walkin cooler and walkin freezer. - Cover all the food items while storing to prevent any food contamination.
    • 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?
      • A few mouse droppings were observed in dry storage and chemical storage area. - Contact a pest control company for performing treatment and provide treatment to report to your local PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spot Grill and PubFrench fry cutter had dry food debris.-The staff member cleaned and sanitized the cutter during insection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the cookline/hard to reach areas were dirty with food debris.- Clean the above-mentioned areas.- Clean and organize the containers (discard the empty and/or broken containers) under the table Infront of cookline.* Spot Pub and Grill side*Clean the area around standing mixture and behind the ice machine.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food containers containing meat and cooked food were observed in the walkin cooler and walkin freezer. - Cover all the food items while storing to prevent any food contamination.2. Food in the walk-in coolers and freezer were stored in containers on the floor. - Store food in clean containers at least 6 inches off the floor.
    • 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?
      • A few mice dropping were observed behind the bulk food containers.- Retain the services of a professional pest control company to control and eliminate the mouse infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walkin freezer floor was in disrepair.- Repair the floor in walikn freezer so that it is smooth, impervious to moisture and easily cleanable. 2. The floor was pitted/cracked and missing a sealed finish in walkin cooler. Repair the floor in walkin cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/orbehind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. All the metal shelves throughout the facility were dirty with food grime.- Thoroughly clean and sanitize all the metal shelves.
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food containers containing meat and cooked food were observed in the walkin cooler and walkin freezer. - Cover all the food items while storing to prevent any food contamination.2. Food in the walk-in coolers and freezer were stored in containers on the floor. - Store food in clean containers at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing soap was not available in the hand washing sink area by the cooking line.- Install a suitable soap dispenser at the handwashing sink with liquid hand soap.**Spot Pub and Grill**The facility uses one of the two compartment sink as a hand washing sink. Paper towel dispenser and soap dispenser were missing from either of the two-compartment sink. - Install liquid soap and paper towel dispensers and kept supplied.- One of the two-compartment sink basins must be kept clean and empty for handwashing purposes. If both sink basins are continually blocked for other purposes, the facility will be required to install a separate, dedicated handwashing sink in the food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walkin freezer floor was in disrepair.- Repair the floor in walikn freezer so that it is smooth, impervious to moisture and easily cleanable. 2. The floor was pitted/cracked and missing a sealed finish in walkin cooler. Repair the floor in walkin cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/orbehind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. All the metal shelves throughout the facility were dirty with food grime.- Thoroughly clean and sanitize all the metal shelves.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket filled with dirty water was stored Infront dishwasher on the floor.- Store the mop bucket in the mop sink/room.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food containers containing meat and cooked food were observed in the walkin cooler and walkin freezer. - Cover all the food items while storing to prevent any food contamination.2. Food in the walk-in coolers and freezer were stored in containers on the floor. - Store food in clean containers at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing soap was not available in the hand washing sink area by the cooking line.- Install a suitable soap dispenser at the handwashing sink with liquid hand soap.**Spot Pub and Grill**The facility uses one of the two compartment sink as a hand washing sink. Paper towel dispenser and soap dispenser were missing from either of the two-compartment sink. - Install liquid soap and paper towel dispensers and kept supplied.- One of the two-compartment sink basins must be kept clean and empty for handwashing purposes. If both sink basins are continually blocked for other purposes, the facility will be required to install a separate, dedicated handwashing sink in the food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walkin freezer floor was in disrepair.- Repair the floor in walikn freezer so that it is smooth, impervious to moisture and easily cleanable. 2. The floor was pitted/cracked and missing a sealed finish in walkin cooler. Repair the floor in walkin cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/orbehind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. All the metal shelves throughout the facility were dirty with food grime.- Thoroughly clean and sanitize all the metal shelves.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket filled with dirty water was stored Infront dishwasher on the floor.- Store the mop bucket in the mop sink/room.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food containers containing meat and cooked food were observed in the walkin cooler and walkin freezer. - Cover all the food items while storing to prevent any food contamination.2. Food in the walk-in coolers and freezer were stored in containers on the floor. - Store food in clean containers at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing soap was not available in the hand washing sink area by the cooking line.- Install a suitable soap dispenser at the handwashing sink with liquid hand soap.**Spot Pub and Grill**The facility uses one of the two compartment sink as a hand washing sink. Paper towel dispenser and soap dispenser were missing from either of the two-compartment sink. - Install liquid soap and paper towel dispensers and kept supplied.- One of the two-compartment sink basins must be kept clean and empty for handwashing purposes. If both sink basins are continually blocked for other purposes, the facility will be required to install a separate, dedicated handwashing sink in the food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walkin freezer floor was in disrepair.- Repair the floor in walikn freezer so that it is smooth, impervious to moisture and easily cleanable. 2. The floor was pitted/cracked and missing a sealed finish in walkin cooler. Repair the floor in walkin cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/orbehind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. All the metal shelves throughout the facility were dirty with food grime.- Thoroughly clean and sanitize all the metal shelves.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket filled with dirty water was stored Infront dishwasher on the floor.- Store the mop bucket in the mop sink/room.
  7. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food containers containing meat and cooked food were observed in the walkin cooler and walkin freezer. - Cover all the food items while storing to prevent any food contamination.2. Food in the walk-in coolers and freezer were stored in containers on the floor. - Store food in clean containers at least 6 inches off the floor. 3. The operator uses bowls to scoop out bulk food items from the bins.- Use scoops with handles to dispense the food from bulk bins and store the scoops in such a manner that handles should not touch the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Spot Pub and Grill**The staff member stated that the pub side uses two compartment sink for washing and sanitizing dishes.The dishwasher must be used to wash all reusable customer dishes/utensils. If the dishwasher is not used to wash all reusable customer dishes then the facility must switch to single-use customer utensils only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing soap was not available in the hand washing sink area by the cooking line.- Install a suitable soap dispenser at the handwashing sink with liquid hand soap.**Spot Pub and Grill**The facility uses one of the two compartment sink as a hand washing sink. Paper towel dispenser and soap dispenser were missing from either of the two-compartment sink. - Install liquid soap and paper towel dispensers and kept supplied.- One of the two-compartment sink basins must be kept clean and empty for handwashing purposes. If both sink basins are continually blocked for other purposes, the facility will be required to install a separate, dedicated handwashing sink in the food handling area.
    • 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?
      • 1. Mouse droppings were observed under the bulk food containers and in the flour bin.- Operator discarded the flour during inspection.- Pest control treatment must be performed by a certified pest control company. Provide the proof of the treatment to Environmental Public Health.2. Pest control records were not available during inspection.- Maintain the pest control records onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Walkin freezer floor was in disrepair.- Repair the floor in walikn freezer so that it is smooth, impervious to moisture and easily cleanable. 2. Ventilation canopy was dirty with oil and grease.- Clean the ventilation canopy.3. The floor was pitted/cracked and missing a sealed finish in walkin cooler. Repair the floor in walkin cooler. 4. The washroom was not equipped with self-closing door.- Install a self-closing door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Single use utensils were stored on dirty shelves.- Keep all the equipment and containers covered and store it on clean shelves to protect it from contamination.2. Food equipment such as dough mixture, knives, paper towel dispenser etc. were dirty.- Clean and sanitize all the food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/orbehind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. The equipment storage room, area Infront walkin freezer, water heater room and dishwashing area were dirty and cluttered with a variety of items.- Clean and organize the above-mentioned areas. remove all the unused equipment from the facility. 4. All the metal shelves throughout the facility were dirty with food grime.- Thoroughly clean and sanitize all the metal shelves. ** Spot Grill and Pub** There was an accumulation of dirt and debris throughout on floors, ceiling and walls under and/orbehind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A mop bucket filled with dirty water was stored Infront dishwasher on the floor.- Store the mop bucket in the mop sink/room.

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