Skip to content
Loading map…

Dragon River Chinese Restaurant

D116/D117 - 20159 88th Ave, Langley · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available for use
      • Corrective Action(s): Food contact surfaces to be disinfected. Sanitizer to be available for use prior to food preparation
      • General formula : 1 oz Unscented bleach 5% per gallon water.
      • Sanitizer prepared
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls in mop sink area soiled and stained. Areas under equipment and cooking equipment have accumulations of grease and matted food particulates
      • Corrective Action(s): Clean walls and floors under equipment
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Wooden cleaver holder cannot be washed or disinfected.
      • 2. Ice machine as discolouration.
      • Corrective Action(s): 1. Remove wooden cleaver holder.
      • 2. Wash and disinfect ice machine.
      • Premise has suspended dine in service, take out only and ice machine is not in use
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas under equipment and shelving soiled. Floor non-traffic areas have grease and food debris accumulations
      • Canopy has significant grease and food particulate accumulations
      • Walls soiled, especially in the dishwashing area and mop sink closet.
      • Ice machine has stains but is currently not in use since there is no in premise dining.
      • Corrective Action(s): Clean all identified areas by August 19, 2022
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light fixtures in kitchen area not functional
      • Corrective Action(s): Repair light fixtures to ensure all fixtures provide light in the kitchen
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler dirty. Not being cleaned during the day and is only cleaning weekly. Build up of food debris noticed around most of the upper inserts. Other work surfaces also need more regular cleaning.
      • Corrective Action(s): Prep cooler needs to be thoroughly cleaned. Also, the surfaces must be cleaned (and sanitized) regularly throughout the day to make the end of day cleaning easier.
      • **This is a good reason to have a sani-bucket in place and used in the kitchen area.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle broken. No alternative system for sanitizing work surfaces in place. Many dirty cloths laying around the kitchen area. Unsanitized work surfaces and dirty cloths for wiping work surfaces allow for both the introduction and spread of pathogenic bacteria (germs) in the kitchen, bar and dining areas of kitchen.
      • Corrective Action(s): From now on add the use of sani-buckets for the storage and sanitizing of cloths used to sanitize work environments as discussed. Make sure the ratio of 1 oz bleach (two capfuls) to 1 gallon water (half filled white bucket) is maintained in these buckets and these buckets must be changed to fresh solution after each rush period (lunch and dinner), typically two hours.
      • **Have a fresh bucket of sanitizer solution in the kitchen area.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels in dispenser at main handwash station in kitchen. Hand cloth hanging in area.
      • Corrective Action(s): make sure to only stock paper towels for the purpose of drying hands at both stations.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some fried food (breaded pork/egg noodles) observed at room temperature for lunch rush.
      • Corrective Action(s): Make sure these foods are discarded after two hours at room temperature to ensure bacteria growth does not create a risk to these foods.
      • **It is very important to use smaller volumes of food in blue rubbermaid bucket for this purpose to avoid the tempation of reusing these foods for multiple meal periods i.e. lunch to dinner etc, and dinner to lunch.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some deep fried foods left to cool after cooking for long time.
      • Corrective Action(s): Refer to food safety plan and ensure such foods are cooled from cooked state at room temperature for no more than 2 hours, then put in cooler to complete cooling process within the next 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed several deep fried foods (chicken shrimp and pork) above 4 C. Discussed with operator.
      • Corrective Action(s): Refer to food safety plan. Foods that have been cooked, cooled then brought out of cooler for use during lunch of dinner rush must be in small quantities and used within two hours, and left-over food discarded. Food that exceeds above noted times may be subject to higher risk of pathogen growth and pose a higher risk to consume. Controlling volumes of food will reduce waste. Excess volumes returned to fridge.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Broth observed on stove top below 60 C.
      • Corrective Action(s): Ensure broths etc. used as ingredient for food are kept above 60 C at all times unless in a process to cool. If so, recommend using ice bath or ice wand to get these foods cooler quicker.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning improvements needed around the deep-fry area. Observed build-up of greasey food debris on either side of deep frier and grill. Also observed a build-up of grease and oil on floor below and behind deep frier.
      • Corrective Action(s): Adjust cleaning frequency and/or quality in areaas described above for next scheduled inspection.
      • Violation Score: 3