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Flying Dragon

10336 81 Avenue NW Edmonton AB T6E 1X2 · Food - General

Official record from Alberta →

Inspection summary

Flying Dragon has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on January 13, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 13, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 17, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on October 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw chicken being thawed improperly inside the 2-compartment sink.Correction:-Ensure that frozen high risk food items including meat, poultry, and seafood are thawed properly under cold running water OR inside the fridge.
    • 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?
      • Some mouse droppings were observed in the dry storage area.Correction:-Ensure that affected area is cleaned and sanitized.-Ensure that hard to reach areas in the kitchen are cleaned routinely.-Ensure that recommendations from the pest control company are followed.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Raw packaged meat was stored directly on the ground in the walk-in freezer.Action taken:-Staff was instructed to store the meat at least 6 inches above the ground.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw packaged meat was stored directly on the ground in the walk-in freezer.2. Food item in containers were directly stored in the walk-in cooler.Action taken:-Staff was instructed to store the food above the ground to avoid cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine and Quats were expired.-Please purchase test papers.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • 2023-10-24New invoice issued to update trade name on permit. Once paid, a new permit will be emailed. Action required: print & post the new permit on public display. Send a photo once completed. ___________________2023-10-17Previous year's permit was on display.Action required: print & post current permit on public display.
  7. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths left on the counter when not in use. Action required: review wiping cloth guidelines with all staff. Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No soap available at any of the hand wash stations in the kitchen; therefore, staff are not practicing proper handwashing. Staff do wear gloves - please note glove use is not a substitution for handwashing. Action required: review hand washing protocols with all staff members. Review hand washing and glove use guidelines.Resources: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle was not labelled to indicate contents. Action required: label all chemical spray bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hainanese chicken is only partially re-heated prior to serving. Action required: reheat all foods to 74C prior to service. 2. Large pot of sauce/soup was cooling on the floor with the lid on at the time of inspection. Action required: cool food rapidly by putting them in shallow containers, using an ice bath, or using an ice wand. Cool foods off the floor. 3. Frozen meat products were held at room temperature on a trolly in the kitchen (thawing at room temperature). Action required: review acceptable thawing procedures with all staff. 4. Boxes, packages, & bus pans of high-risk foods were held at room temperature on a trolling in the cookline. Action required: do not hold high-risk foods at room temperature unless it is actively being processed. 5. Some coolers were not equipped with refrigeration thermometers. Unable to locate a probe thermometer. Action required: ensure all coolers are equipped with thermometers. Obtain a calibrated probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the kitchen were not stocked with soap or paper towel. There was one loose roll of paper towel in the cookline but it was not installed in the dispenser. Action required: Ensure all hand wash stations are equipped with soap, paper towel, & hot/cold running water at all times.
    • 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?
      • Previous year's permit was on display.Action required: print & post current permit on public display.

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