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Imperial Dynasty Restaurant

754 - 500 Country Hills Boulevard NE Calgary AB T3K 4Y7 · Food - General

Official record from Alberta →

Inspection summary

Imperial Dynasty Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on September 8, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 August 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2, 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 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 2 times on August 26, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on August 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff was observed using reusable rubber gloves to handle food.-Ensure to use disposable gloves which must be changed frequently. Ensure hand washing is carried immediately after removing soiled gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers were left uncovered in the walk-in cooler.**Ensure all food items protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Seafood was being thawed in stagnant water.**Ensure high risk foods are safely thawed under cold running water, placed ahead of time in a cooler or in a microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas /items require cleaning:1. The floors of the walk-in cooler and freezer.2. The body and door of the walk-in cooler.3. The walls throughout the kitchen including the area below the dish sink.4. The filters of the ventilation hood.5. The ceiling tiles.In addition to the required cleaning, the following areas need to be decluttered and organized to allow for proper sanitation and pest monitoring activities:1. The storage area beside the walk-in cooler.2. The area below the dish sink and dishwasher.3. The shelves throughout the kitchen.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed onions, green peppers, carrots, and sprouts were observed to be stored at room temperature. The temperature of the ingredients, measured with a probe thermometer, was 16C. Perishable foods, such as processed vegetables, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator was instructed to move the processed vegetables into the walk-in cooler, where temperatures were measured at 4C or below. An ice bath will be used as a solution to address the violation, as discussed 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?
      • The rear door was observed to be propped open with a piece of wood. The operator was informed that external doors must remain closed when not in use to prevent the entry of unwanted pests.Please ensure that external doors remain closed when not in use. The operator promptly closed the rear external door to prevent the entry of unwanted pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.2) Cracked tiles with deep pitting were observed under the deep fryer, creating areas where contaminants are trapped, making it difficult to clean.Please repair the cracked tiles so the surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walls, ceilings, floors, wire shelving racks, and hard to reach areas under shelving units were observed to be covered in grime, and food debris.Please remove all food items and wire shelving units to thoroughly clean and sanitize the indicated areas.
  6. Initial Inspection

    0 infractions

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