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Dragon Pearl

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

Official record from Alberta →

Inspection summary

Dragon Pearl has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on July 8, 2026, found no infractions.

1 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: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on March 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 17, 2024. 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?

  • 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 once on January 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on March 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 separate inspections, most recently on March 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

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.

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