Dragon Palace

5317 South Access Road, Chetwynd, V0C 1J0 · Restaurant

13 inspections

1. Routine InspectionJul 8, 2026

   4 infractions

   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Cooked food (fried rice, noodles) observed on shelves. Food handler said they were left to cool. Temperature measured below 20C. Foods had been out for about 2h 30mins. Bacterial growth is exponential within the danger zone (4-60C) which can cause food borne illness.
     • Corrective Action: Foods were moved into the walk-in cooler. Food handlers are aware to follow proper cooling method of 60-20C within 2hrs and 20-4C within 2hrs (in a cooler). Foods should be put in a cooler to continue cooling process after 2hrs from cooking.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) In stand up freezer raw meats stored above ready to eat foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
     • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
     • Corrective Action: Manually add chlorine to the unit until the dishwasher is repaired by a qualified technician or replaced. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
2. Follow-Up InspectionSep 3, 2025

   0 infractions

3. Follow-Up InspectionApr 15, 2025

   2 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Most foods are stored at least 6" off the floor except a few boxes containing food observed in the walk- in cooler. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: All foods should be protected from contamination by storing at least 6" off the floor at all times.
   • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: In back/storage area, where the walk-in cooler and freezer are found, there are equipment, foods, untensils stored there that are not used for the operation of the food premises. This causes clutter. Clutter could attract pest which could contaminate foods. Clutter makes it hard to clean and maintain the food premises in a sanitary manner.
     • Corrective Action: All items/equipment not used for the operation of the food premises should be removed from the food premises. Storage area should be rearranged such that food items are stored separate from non-food items (like first aid box, band-aids, tools etc).
4. Follow-Up InspectionMar 6, 2025

   3 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Boxes of foods and food equipment/utensils observed on the floor at time of inspection, in dry storage as well as in refrigeration and freezer units. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Foods should be stored at least 6" (15cm) off the floor at all times. Operator sent photos after inspection showing in dry storage area, boxes of foods and food equipment have been removed off the floor and are not stored at least 6' off the floor. Plans to do same in refrigeration and freezer units. Maintain foods and food equipment off the floor.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) At the front counter, no active sanitizer detected in sanitizer container with wiping cloths. (Public Health Significance) Sanitizing solutions must be present during times of operation and should be strong enough to destroy bacteria on surfaces and on wiping cloths.
     • Corrective Action: Monitor and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). This was observed and noted during the routine inspection thus is a repeat violation.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) At working station in the back, close to the refrigeration units, wiping cloths left on the counter between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Monitor and change sanitizer as needed.
5. Routine InspectionDec 9, 2024

   2 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Foods and food equipment/utensils in boxes, are stored on the floor in both dry storage and walking cooler and freezer. A few foods left open on counter and in refrigeration units. Also, dust observed on outter cover/lid of ice machine. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Foods as well as equipment/utensils used for food preparation, handling or serving should be stored at least 6 inches or 15cm off the ground. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects or dust and staff. Wash and sanitize outter part of ice machine as often as needed.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No paper towl observed in one of the hand washing stations (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: This was corrected at time of inspection. Ensure the hand wash station is accessible at all times, is used only as a hand wash station whenever food is being prepared and is fully equipped with soap and paper towel in dispensers and hot and cold running water at all times to facilitate proper hand washing.
6. Follow-Up InspectionAug 30, 2023

   0 infractions

7. Follow-Up InspectionJun 20, 2023

   4 infractions

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures of the cooler are the front were elevated (greater than 4°C). (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
     • Corrective Action: All dairy products were removed from the unit and placed into a working refrigeration unit immediately. Have the unit checked by a professional and repair or adjust as necessary. Ensure unit can maintain a temprature of 4°C and below before keeping any potentially hazardous foods in it.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) In one of stand-up freezers and walking cooler, raw meat stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
     • Corrective Action: This was corrected at time of inspection. Staff is aware to store raw meats below and isolated from ready to eat items and produce.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Drinks were left uncovered and open to contamination at the front. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: This was corrected at time of inspection. Staff is aware to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Corrected at time of inspection. Staff aware to store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
8. Follow-Up InspectionMay 3, 2023

   3 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Refrigeration Temperatures for the cooler at the front are Slightly elevated (9-11°C). (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
     • Corrective Action: Operator to monitor and log temperatures regularly for this unit, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Or move potentially hazardous foods to working refrigeration units.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Buckets of foods left on the floor in walk-in cooler. Bottles of water and drinks also, observed on the floor. These are not protected from contamination.
     • Corrective Action: Operator to ensure foods are are stored at least 6" or 15cm off the floor at all times.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
9. Follow-Up InspectionApr 18, 2023

   5 infractions

   • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Food permit still not posted.
     • Corrective Action: Operator/owner is aware to ensure they have a valid food permit and it should be posted in conspicuos location at the facility.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Potentially hazardous hot foods like gravies, fried rice, fried pasta observed to be below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: The temprature of the hot holding unit was adjusted. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Staff is aware to monitor and record temperatures on a temperature log including that of the hot holding unit.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination in walk-in cooler. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
     • Corrective Action: The container was removed from the flour. Use food safe scoops in place of bowls or other containers to transfer ingredients
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Raw meat is stored above ready to eat foods and produce in two freezers. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
     • Corrective Action: Store raw meats below and isolated/separate from ready to eat items and produce.
10. Routine InspectionDec 14, 2022

    9 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit was not found at the time of inspection. It is kept with other files as per operator.
      • Corrective Action: Operator is aware food permit is to be posted in conspicuous location at all times. That will be done once it is found.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk-in cooler, produce in containers were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator is aware to Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats and shrimps stored above ready to eat foods was observed in the stand-up freezer and cooler. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops with no handles observed in 2 bins of rice and another bin of grains. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Ensure only scoops with handles are used so that foods are not exposed to 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: Lots of boxes of foods was observed on the floor in the walk-in freezer and in storage area.
      • Corrective Action: Foods must be removed from the floor and stored 6" from the floor. Operator needs to find a better way/place to store food products in manner that prevent contamination.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical (Chlorine) dishwasher is not functioning as it should.Operator has to hold the sanitizer button for ~ 20s for the sanitizer concentration to reach 50 ppm.
      • Corrective Action: Operator will have a technician come in to check what the problem is with the dishwasher and fix it. In the meantime, the operator is aware to inform and ensure the dishwasher employee holds the sanitizer button for at least 20s to ensure dishware and glassware or properly sanitized If not soak dishware/glassware for at least 2 mins in 200 ppm of bleach solution after taken out of the dishwasher.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The facility has at least four hand washing stations. Three of those where not fully stock with soap in a dispenser, single use paper towels, hot and cold running water.One of the stations had wipes left inside to soak in bleach. An adequate (fully stocked hadn washing station) ensures regular and proper 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 (nothing should be found in the hand washing station or obstructing it) 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.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Both operators Food Safe certificate is expired.
      • Corrective Action: Operator is aware person (s) in charge should have a valid FOODSAFE certificate at all times inorder to operate the establishment. Ensure to complete this before the discussed follow up inspection.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present had FoodSafe certificate.
      • Corrective Action: Operator is aware to ensure staffing schedules provide for at least one FoodSafe trained personnel to be present at all times. This should be completed before the discussed follow up inspection.
11. Follow-Up InspectionAug 11, 2021

    0 infractions

12. Follow-Up InspectionAug 6, 2021

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No chlorine is detected from the dishwasher water. The bleach bucket is full of bleach but the dishwasher can't dispense it.
      • Corrective Action: Please continue manually sanitize dishes after going through the dishwasher. Purchase/use chlorine test strip instead of pH test strip to test chlorine concentration.
13. Routine InspectionAug 4, 2021

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Blanched noodle and steamed rice are found to be held under room temperature.
      • Corrective Action: Blanched noodle and steamed rice are considered as potentially hazardous food as they are moist after going through cooking process. They should either be cold held under 4°C or hot held above 60°C. If they have to be held under room temperature, they must only be held under room temperature for a maximum of 4 hours, after which they must be discarded. BCCDC Guidelines for using time as public health control at ambient temeprature must be followed.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: One of the undercounter cooler can't keep cold potentially hazardous food stored below 4°C. The internal temperature of food was measured at 8.9°C.
      • Corrective Action: Cold potentially hazardous food must be kept under 4°C and the temperatures of all the refrigerated units should be logged twice a day. The operator moved all the food in this undercounter cooler away to another cooler in a good working order at the time of inspection and the technician will be contacted to repair the issue.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The chemical dishwasher doesn't dispense bleach onto dishes. No chlorine has been detected through test strip after running the dishwasher for three times.
      • Corrective Action: Must manually sanitize dishes in 200ppm bleach solution after washing them with the dishwasher. The dishwasher needs to be repaired.