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New Dragon Express

17743 98A Avenue NW Edmonton AB T5T 5W8 · Food - General

Official record from Alberta →

Inspection summary

New Dragon Express has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on March 9, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on January 29, 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 once on March 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on January 29, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on February 19, 2026. 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. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the dishwasher interior to remove accumulated salt and grime.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff members’ personal items, including a jacket, a waist fitness belt, and keys, were observed stored on packets of noodles and other food items on the dry storage shelves. The operator relocated these items. All staff personal belongings must be stored away from food, food equipment, and food preparation areas to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles were observed in multiple dry food bins. Please obtain scoops with handles and store them upright to prevent the handles from touching the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Trays of fried, breaded pork were observed in the kitchen. The operator stated that they had just been cooked and intended to be frozen afterward. The internal temperature measured between 40 °C and 50 °C. The operator was instructed to immediately transfer the trays to the cooler to ensure proper temperature control.2. Several containers of cut vegetables, including carrots, onions, green peppers, cabbage, and bean sprouts, were observed stored on the prep table at room temperature. The operator was instructed to store them in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizer solution bucket was observed in the kitchen hand sink. The operator was instructed to remove it. Hand sinks must be kept clear and accessible at all times for handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large wood cutting board with deep grooves and cracks, as well as a small wood cutting board, were observed in the facility. Please refrain from using wood cutting boards and obtain plastic cutting boards to ensure safe and sanitary food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to the following:Interior and exterior of the dishwasherVentilation hood above the stoveDishwashing and hand sinks, including faucetsFood storage shelves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility is not being maintained in a sanitary condition, including but not limited to the following areas:Walls and floors in the kitchen and dishwasher areaFloor under the cook line (large build-up of grease and debris)Floors under the prep table and upright prep coolerFloors under all food storage shelving in the kitchenWall on the right-hand side of the dishwasherThese areas must be thoroughly cleaned and maintained in a sanitary condition to prevent contamination.2. The facility does not have a written cleaning schedule. Please develop and implement a written cleaning schedule to ensure all areas and equipment are regularly cleaned and maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Additional attention on food protection and storage.- Observed an open bag of sugar in storage space in kitchen.- Walk in cooler - observed a large bowl of marinated raw ground meat stored on top of a box of broccoli.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following items/area- Lids and container storing dry food ingredients.- Ceiling and wall surfaces in by the dish pit -> accumulation of dust.- Dish racks -> aged but due for a good scrub
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cookline/wooden cutting board: Observed approx. 4-5 wet cleaning cloths not being stored in approved sanitizer between uses. Please prepare bleach sanitizer at 100ppm and store wet cleaning cloths inside when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cut vegetables out at room temperature*Raw meat out at room temperature - corrected during the inspection* Observed again March 4, 2023.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed small bag of shrimp in a container pooling water and small container of raw meat left out to thaw. At time of inspection operator return back to the walk in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cookline handsink: Observed a strainer inside the handsink. Please ensure handsink being used for handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required for following areas:- Shelving along cookline.- Walls and ceiling tiles along dishwashing area.

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