Skip to content
Loading map…

Golden Dragon

534 Elm St, St Thomas ON N5R 1K7 · Food Take Out

Official record from Southwestern Ontario →

Inspection summary

Golden Dragon has been inspected 9 times by Southwestern Public Health since November 25, 2024. The most recent inspection, on August 13, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on April 16, 2026. For example: Food protected from contamination and adulteration

  • 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 April 16, 2026. For example: Food premises free of conditions that attract 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 April 16, 2026. For example: Temperature control for storage of potentially hazardous foods

  • 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 once on December 4, 2024. For example: Sanitizing food contact surfaces and equipment

  • 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 6 times across 5 separate inspections, most recently on April 16, 2026. For example: Food premises maintenance

About this data

These results come from Southwestern 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.

9 inspections

  1. Required

    2 infractions

    • Sanitary facilities maintenance
      • ensure sanitary facilities are equipped with: constant supply of hot and cold running water, supply of toilet paper, durable easy-to-clean receptacle for used towels and other waste, a supply of soap or detergent, and a method of hand drying that uses single-service towels or a hot air dryer
    • Storage of food
  2. Follow-up

    0 infractions

  3. Required

    5 infractions

    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure safe cooling of potentially hazardous foods
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
  6. Follow-up

    0 infractions

  7. Required

    4 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the ventilation system is maintained to provide for the elimination of odours, fumes, vapours, smoke and excessive heat
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Food handler prevents contamination of food
      • ensure every food handler washes hands as often as necessary to prevent the contamination of food or food areas
  8. Follow-up

    2 infractions

    • Food premises operation general
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
  9. Required

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration

Nearby inspected facilities

Own this business? Add a badge to your website