Skip to content
Loading map…

Silver Dragon Restaurant

106 3 Avenue SE Calgary AB T2G 0B6 · Food - General

Official record from Alberta →

Inspection summary

Silver Dragon Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on August 25, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on March 26, 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 4 times across 4 separate inspections, most recently on August 25, 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 18, 2025. 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 August 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on May 7, 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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats stored on top of vegetables in the walk-in fridge.-Ensure raw meats are stored beneath or separate from vegetables
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in front of wok, bottom cabinet was about 10C.-Maintain foods at 4C or below and ensure a thermometer is available inside
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats stored on top of vegetables in the walk-in fridge.-Ensure raw meats are stored beneath or separate from vegetables
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in front of wok, bottom cabinet was about 10C.-Maintain foods at 4C or below and ensure a thermometer is available inside
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pans ready to be used for dim sum were stored on the ground.-Store food equipment off the ground-Instructed operator to have staff wash the pans before use
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • A few mouse droppings were observed in the basement storage room. The facility has an active pest control monitoring program in place. Please safely clean up the droppings and sanitize the affected areas. Please continue to work with you pest control company to abate the pest issue.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw chicken in a pot was observed to be stored on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests.Please ensure that food items are stored on an elevated shelf at least 6 inches off the ground.2) Raw chicken was stored above produce located in the sandwich cooler on the cookline. To prevent contamination and protect consumers, raw meats should always be stored below ready-to-eat foods to minimize the risk of cross-contamination.Please store raw ingredients like chicken below and away from ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The metal knife rack mounted on the wall located in the kitchen was observed to be sticky and covered in grease and food debris.Please clean and sanitize the metal knife rack.2) Knives and utensils stored in the knife rack were observed to be unclean and covered in food debris.Please clean the sanitize all knives and utensils stored in the knife rack.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed stored at room temperature on the cookline. The temperature of the rice, measured with a probe thermometer, was 23C. Perishable foods, such as cooked rice, 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 promptly discarded the rice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A roll of paper towels was stored on the countertop, out of the dispenser located at the handwash station on the cookline, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination.The operator installed the roll of paper towels into the dispenser.
    • 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?
      • A gap was observed alongside the bottom of the exterior doors located at the bottom of the basement stairs.Please install weather stripping to prevent the entry of pests into the facility.
    • 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?
      • A few mouse droppings were observed in the basement storage room. The facility has an active pest control monitoring program in place. Please safely clean up the droppings and sanitize the affected areas. Please continue to work with you pest control company to abate the pest issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were observed on cutting boards surfaces located on the prep cooler on the cookline, and wooden cutting board tables throughout the facility, creating areas that can trap contaminants.Please resurface or replace the cutting boards.2) Scale build-up and rust was observed around the edges of the ice machine. Scale is a rough surface that could potentially trap and harbor harmful contaminants.Please descale, repair, and reseal the indicated area so the surface is smooth, cleanable, and impervious to contaminates.3) The table mounted can opener was observed to be covered with syrup and food debris posing a risk of cross-contamination of food in contact with the surface of the blade.Please clean and sanitize the table mounted can opener.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be dusty, greasy, and covered in grime and food debris including, but not limited to:- The floors and walls of the walk-in coolers- The wire shelving units in the walk-in cooler located in the kitchen, coolers in the dim sum area, and the walk-in cooler located in the basement- The floors under the kitchen equipment on the cookline, sandwich coolers, and prep tables throughout the entire kitchen- The walls behind all kitchen equipment on the cookline and prep station in the dim sum area- The area above and around the metal knife rack located on the cookline- Ceiling vents and the areas around it- All storage boxes and containersPlease thoroughly clean and sanitize the indicated items and areas.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • A few mouse droppings were observed in the basement storage room. The facility has an active pest control monitoring program in place. Please safely clean up the droppings and sanitize the affected areas. Please continue to work with you pest control company to abate the pest issue.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich preparation cooler had an ambient air temperature of 11C. Please adjust the cooler temperature and monitor to ensure it is capable to maintain 4C or below. If the cooler cannot maintain 4C or below please remove food from the cooler.
    • 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?
      • A few mouse droppings were observed in the basement storage room. The facility has an active pest control monitoring program in place. Please safely clean up the droppings and sanitize the affected areas. Please continue to work with you pest control company to abate the pest issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items had duct tape on them:- Knife handles - On rolling cart handles - Preparation counter Please remove the duct tape and ensure all equipment is in good condition. Duct tape is not a cleanable surface and can harbour dirt and pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following areas had a build-up of dirt, grime, and grease:- The table-top can opener - Cooler handles - Bulk binsPlease clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation):*ENTIRE KITCHEN REQUIRES A THOROUGH CLEANING, ESPECIALLY HIGH SURFACES SUCH AS SHELVING, FIXTURES, TOPS OF EQUIPMENT, ETC.*
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ENTIRE KITCHEN REQUIRES A THOROUGH CLEANING, ESPECIALLY HIGH SURFACES SUCH AS SHELVING, FIXTURES, TOPS OF EQUIPMENT, ETC.*

Nearby inspected facilities

Own this business? Add a badge to your website