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Dynasty Century Palace

206 - 9700 105 Avenue NW Edmonton AB T5H 4J1 · Food - General

Official record from Alberta →

Inspection summary

Dynasty Century Palace has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 9, 2026. The most recent inspection, on October 14, 2026, recorded 8 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on October 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 14, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on October 14, 2026. 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 once on October 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used wet cloths were observed on the countertops. Please ensure all used wet cloths are either laundered or stored in a sanitizer pail.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the chlorine sanitizer pail by the food preparation sink area measured 10ppm. Requested operator prepare a fresh sanitizer solution. The retested sanitizer solution concentration was acceptable (100ppm).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Observed staff taking flour from container using gloved hands for use and not using either a scoop or other utensil. Please ensure food is properly handled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large pot was observed on the floor of the walk in cooler. Several boxed meat products were also observed on the floor of the walk in freezer. Please ensure all food products are stored on racks or shelves and kept at least 15cm off of the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high risk raw food products (seafood, beef) as well as cooked product (chicken feet, barbecue pork) were observed to be stored at room temperature. Requested operator place all high risk food products into the cooler and that any high risk food products are discarded if stored for greater than 2 hours at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine dishwasher was not properly dispensing chemical sanitizer. The measured concentration of the iodine sanitizer solution was 0ppm after dishes were exiting the dishwasher. Iodine sprayer inside the machine appeared to be working, jug container was full, and source concentration of the iodine solution from the pail was acceptable. Please ensure corrective actions are taken and a technician repairs the dishwasher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Chicken feet were observed to be cooling under cold running water in the food preparation compartment sink. A black hose was attached to the faucet and submerged in the cold water. Informed that hose was infrequently cleaned. Requested operator ensure hose is cleaned prior to use for each occurrence that sink is used for cooling purposes to prevent potential contamination of the water and food products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom door that leads to the dishwashing area and food preparation area was open. Sign was posted that states to close the door when not in use. Violation had been previously observed and discussed to ensure compliance. Due to repeat violation, discussed with operator to have a self closing door mechanism installed for the washroom door.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Numerous plates and bowls were chipped around the edges. Please ensure corrective actions are taken and all plates, bowls, and other reusable customer tableware inspected for any visible damage and discarded if any damage is observed.

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