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Dragon Pearl

1223A 9 Avenue SE Calgary AB T2G 0S9 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution in the front area measured 1000ppm. The bleach solution must be maintained between 100 to 200ppm to safely sanitize food contact surfaces. The operator diluted the bleach solution at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods are uncovered in the cooler on the right side of the grill. All food must be covered when not in use to protect it from contamination. Please cover all food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden cutting board in the back area has deep grooves with buildup of grime in between.Food equipment must be maintained in a manner that is easily cleanable. Replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many boxes and open cans stored in main kitchen area.The facility must be maintained in a clean and organized manner. Remove the boxes and cans or any articles that are not involved in food handling to facilitate cleaning and to prevent attraction/harborage of pests.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • A valid food handling permit was not posted.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reoccurring issue.Sept 17, 2024.Bleach sanitizer measured over 200ppm, and cleaning rags were not soaked in sanitizer in between use.CorrectedSanitizer solution in the serving area tested above 100PPM chlorine. The test strip bleached out when the concentration was measured. Remix the sanitizing solution. Ensure that the chlorine sanitizing solution does not exceed 100PPM chlorine/bleach.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reoccurring issue.Sept 17, 2024: same issue noted Personal items, peanut butter and a container of medication, were stored on the food prep counter next to takeout containers and food containers. Store all personal items separate from food and food handling equipment.
    • 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?
      • Approximately 10 mice droppings were noted in the basement storage areas. No active monitoring plan implemented. - Ensure the droppings are cleaned out, monitor the pest activity, and record the monitoring plan.
    • 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?
      • A valid food handling permit was not posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Reoccurring issue.Sept 17, 2024: same issue noted1. Cleaning is needed on food containers and shelves throughout the kitchen.2. The kitchen is disorganized. Organize the equipment in the kitchen to make it easier to clean.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the serving area tested above 100PPM chlorine. The test strip bleached out when the concentration was measured. Remix the sanitizing solution. Ensure that the chlorine sanitizing solution does not exceed 100PPM chlorine/bleach.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, peanut butter and a container of medication, were stored on the food prep counter next to takeout containers and food containers. Store all personal items seperate from food and food handling equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A plastic bag of ground pork was thawing at room temperature next to the sink. Do not thaw high risk foods such as meat at room temperature. Use a safe thawing method such as 1) place in the cooler overnight or 2) thaw under cold continuously running water.2. A bowl of eggs was stored on the counter without any means of temperature control. Exterior temperature was 18C. Do not store high risk foods at room temperature. Eggs were moved to the fridge.3. A bowl of cooked deep-fried beef was stored at room temperature on a shelf across from the cooking line (19C external temperature). Do not store high risk foods at room temperature. Ensure that foods are rapidly cooled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning is needed on food containers and shelves throughout the kitchen.2. The kitchen is disorganized. Organize the equipment in the kitchen to make it easier to clean.