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Silver Dragon Restaurant

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

9 inspections

  1. 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
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. 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.
  5. 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.
  6. 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.
  7. 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.*
  8. 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.*
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *BBQ PORK AT THE COOKING LINE WAS NOT STORED IN A COOLER AND MEASURED 22C - THIS WAS DESTROYED. ENSURE THAT SMALLER AMOUNTS ARE TAKEN OUT DURING BUSY TIMES OR KEEP BBQ PORK IN A COOLER AT THE LINE*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *PAPER TOWEL DISPENSER AT HANDSINK LOCATED AT THE FAR BACK OF THE KITCHEN WAS JAMMED. CORRECTED. ENSURE THAT SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES*
    • 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.*