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Grande Cache Dragon Palace

1601 Pine Plaza Grande Cache AB T0E 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Grande Cache Dragon Palace has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 1, 2025. The most recent inspection, on October 8, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on September 25, 2025. 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 1, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper thawing/defrosting practice: frozen meat was thawing in a sink without cold running water. - Corrected during inspection - meat was thawed in the sink under cold running water.- Discussed safe thawing methods.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed a plate of leftover staff food stored in the walk-in cooler next to public food. - Staff food must be stored separately from public food, or be clearly identified and labeled, to prevent cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food warmers at the prep table are soiled with food residue and the exterior of the microwave in the kitchen is not maintained in a clean and sanitary condition. - Please keep the indicated food equipment clean and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease buildup on the ventilation hood, grill and burners; sticky food residue on the prep cooler shelving next to the cookline; and food residue on the inside of the garbage container handle.- Please clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed personal belongings such as jackets and shoes stored on a rack next a beverage cooler at the entrance of the kitchen. - Please ensure personal belongings are stored separately from food and food equipment to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One chest freezer was not equipped with a thermometer. - Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the preparation table and the shelving underneath are not maintained in a clean and sanitary manner.- Ensure the preparation table and shelving are kept clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hand sink, the paper towel dispenser and the surrounding wall, the spray hose at the sink next to the dishwasher, and the flooring in the room where chest freezers are located are not maintained in a sanitary condition. - Please clean and maintain these areas in a sanitary condition.2. No updated cleaning schedule was noted in the facility. - Please establish a written sanitation schedule and implement use.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 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?
      • No records of pest control measures are being maintained. - Please ensure that a record of all pest control measures is completed monthly and kept in a file or binder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed the following areas to be not maintained in a sanitary condition:- The ventilation hood* Please ensure the above areas are maintained in clean and sanitary manner.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed a child in the kitchen area. - Advised operator that no child is allowed to be in a food storage, preparation, or serving area.- Corrected during the inspection.2. Observed sacks of bulk rice and seasoning stored on the floor in the dry food storage area. - Ensure foods are stored at least 6 inches above the floor on shelves, racks, or pallets.3. Observed buckets of flour and corn starch left uncovered in the dry food storage area. - Please ensure foods covered.- Corrected during the inspection.4. Observed personal items such as kid's shoes and umbrella stored a counter next the dishwasher. - Please ensure personals items are stored separately from food and food equipment.- Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was obstructed with utensils.- Please ensure the hand sink is used exclusively for handwashing and remains unobstructed at all times. - Corrected during the inspection.
    • 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?
      • No records of pest control measures are being maintained. - Please ensure that a record of all pest control measures is completed monthly and kept in a file or binder.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom hand sink was not supplied with paper towels. - Please ensure the hand sink is supplied with paper towels in a proper dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed the following areas to be not maintained in a sanitary condition:- The hand sink and the 2-compartment sink in the kitchen - The ventilation hood- The preparation table and the floor underneath it** Please ensure the above areas are maintained in clean and sanitary manner.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a child resting/napping space (for the operator’s child) created in the dining area, where pre-package food chest freezers are stored. The napping space is physically separated from the dining tables with counters/dividers. - Please ensure the child resting/napping space is separated from food storage area (freezers). - Operator would relocate the freezers to another area (kitchen). - Advised operator that no child is allowed to be in a food storage, preparation, or serving area.
    • 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?
      • No pest control program is put in place.Please provide pest control devices and maintain recordkeeping.
  10. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Buckets used to store sanitizing solution (bleach) are not labelled. Please properly label buckets used to store sanitizing solution (bleach) to prevent the contamination of food.
    • 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?
      • No pest control program is put in place.Please provide pest control devices and maintain recordkeeping.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels for the bar area hand sink are not stored in a dispenser.Please provide paper towels in suitable dispenser.
    • 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 grease trap pipe is not sealed to the floor.Please ensure the grease trap pipe is sealed properly to prevent sewage leak and smell.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior of the mechanical dishwasher is not maintained in a clean and sanitary manner.Please clean and sanitize.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • One garbage container is damaged/leaking in the kitchen.Please provide a garbage container that is leak-proof and covered.
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