Skip to content
Loading map…

Imperial Dragon Family Restaurant

1014 West Ridge Road Strathmore AB T1P 1H8 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 wall behind the drink syrup storage area, adjacent to the kitchen cooking line, was missing tiles due to plumbing work and not smooth nor easily cleanable. It has now since been covered with bare wood.Paint the material so that it is cleanable and non-absorbent.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored in the gap between the two top portions of one of the food preparation coolers.Do not store knives in gaps. Store knives in a sanitary manner.
    • 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?
      • There were mouse droppings located on the floor and on cardboard behind the chest freezer opposite the cook line.Safely clean up mouse droppings. Monitor for further activity. Ensure adequate pest control is taking place in the facility.
    • 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 door to the staff washroom was being held open by a wire wrapped around the door handle securing the door to the wall behind the door. This was because the door handle was broken.Repair the door handle and ensure the washroom door is not propped open. Washroom doors that open into food handling areas must be equipped with a self closing mechanism and maintained closed to help protect from contamination.
    • 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 wall behind the drink syrup storage area, adjacent to the kitchen cooking line, was missing tiles due to plumbing work and not smooth nor easily cleanable. It has now since been covered with bare wood.Paint the material so that it is cleanable and non-absorbent.
  3. Demand Inspection

    1 infraction

    • 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 wall behind the drink syrup storage area, adjacent to the kitchen cooking line, was missing tiles due to plumbing work and not smooth nor easily cleanable. It has now since been covered with bare wood.Paint the material so that it is cleanable and non-absorbent.
  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Visibly soiled cardboard was observed being used to line shelving in the cooler and kitchen. Remove cardboard from food storage surfaces, or replace whenever visibly soiled. 2) Several containers were found being stored directly on top of food, with no lid or other suitable barrier to protect food. Ensure containers are properly stored to prevent them contaminating food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar did not have a dispenser for paper towel at the time of inspection. Get a paper towel dispenser for the bar.
    • 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?
      • Written records for pest control conducted onsite have not been established. Ensure that records of pest control devices and monitoring frequencies are recorded.
    • 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 wall behind the drink syrup storage area, adjacent to the kitchen cooking line, was missing tiles due to plumbing work and not smooth nor easily cleanable.Cover or repair wall to ensure this area can be properly cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have access to hot water.Repair noted issues with staff washroom to ensure sanitary use. Keep washroom door closed when not in use.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used to wipe food handling surfaces were not being stored properly. Ensure that these cloths are stored in suitable sanitizer solution after use, or replaced once visibly soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A container of uncovered raw chicken was observed stored directly on the floor. Ensure that foods are covered to reduce potential contamination. Move containers off the floor onto shelving. 2) Visibly soiled cardboard was observed being used to line shelving in the cooler and kitchen. Remove cardboard from food storage surfaces, or replace whenever visibly soiled. 3) Several containers were found being stored directly on top of food, with no lid or other suitable barrier to protect food. Ensure containers are properly stored to prevent them contaminating food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals being used in the kitchen were not labeled.Label any chemicals used in food handling areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Various chemicals were observed being stored directly above the two-comp sink used for food preparation. Chemicals were moved to an appropriate storage area during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of raw meat was observed stored in stagnant water, measured at 12C. Staff advised that meat was being rinsed prior to preparation, and had only been removed for half an hour previous. Meat was placed into an available food preparation sink and kept under cold running water. Ensure that meat not being immediately prepared is kept under refrigeration or other suitable temperature control. Ensure that thawing is done in coolers or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at less than 10ppm chlorine. Available chlorine sanitizer appeared to be heavily oxidized, with some sodium hypochlorite solutions measured at 0ppm chlorine. Immediately acquire suitable chlorine sanitizer for the mechanical dishwasher and verify a concentration of 100ppm chlorine is being dispensed. Prepare a basin of 100ppm chlorine to use in sanitizing dishes until dishwasher can dispense correct sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar did not have a dispenser for paper towel at the time of inspection. Get a paper towel dispenser for the bar.
    • 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?
      • The back door was open at the time of inspection. A significant gap exists between the floor and parts of the screen door that would allow pest entry. If intending to leave the main door open, modify the screen door's weatherstrippping to remove gaps.
    • 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?
      • Written records for pest control conducted onsite have not been established. Ensure that records of pest control devices and monitoring frequencies are recorded.
    • 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 wall behind the drink syrup storage area, adjacent to the kitchen cooking line, was missing tiles due to plumbing work and not smooth nor easily cleanable.Cover or repair wall to ensure this area can be properly cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have access to hot water.The staff washroom did not have a suitable toilet paper holder.Repair noted issues with staff washroom to ensure sanitary use. Keep washroom door closed when not in use.