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Silver Dragon Restaurant

109 Spray Avenue Banff AB T1L 1A1 · Food - General

Official record from Alberta →

Inspection summary

Silver Dragon Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on May 25, 2026, recorded 9 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on August 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 25, 2026. 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 2 times across 2 separate inspections, most recently on August 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 4 separate inspections, most recently on May 25, 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?

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.

4 inspections

  1. Monitoring Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some bleach spray bottles were unlabeled. Labels were added during the inspection. - Please ensure all chemicals used are labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at the hand sink was turned off due to a drip. Water was turned back on during the inspection. - Please ensure all sinks are supplied with hot and cold running water at all times. Repair any drips in the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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?
      • Back door was propped open, was closed during the inspection. - Please ensure this door remains closed. If you are wanting to keep door open, an adequate insect screen must be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*The wooden boards on the floor of the cook line were deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer was stored dirty; there was food debris and dust on it. - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing needed in the bar area by the ice machine. - Please clean this area, remove any unnecessary items not associated with food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: - Rolling rack by the ovens- Bulk product bins - High-touch surfaces (i.e. Fridge handles) - Inside refrigerators on the main cook line- Back additional dry storage area- Inside dry storage area
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was initially available in the kitchen. - Sanitizer was able to be prepared. Please ensure that there is always sanitizer available in the kitchen when food preparation is occurring.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Repeat Violation*Multiple wet wiping cloths were out on the counter. - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw products were stored above ready to eat products (cut vegetables) in the walk-in cooler. - Please ensure all raw products are stored below or seperatly from ready-to-eat products to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional probe thermometer was able to be located. - Please ensure probe thermometers are available to staff to confirm the internal temperature of foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite to confirm the concentration of the sanitizers. - Please acquire appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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?
      • Back door was initially propped open. Door was shut during the inspection. - Please keep the door closed to prevent pests. If wanting to keep door open a proper insect screen is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at the hand sink was not working. - Please repair the hot water at this sink, ensure all sinks are supplied with both hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*The wooden boards on the floor of the cook line were deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer was stored dirty; there was food debris and dust on it. - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violations*1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: - Bulk product bins - High-touch surfaces (i.e. Fridge handles) - Inside refrigerators on the main cook line- Back additional storage area- Ceiling and upper shelves on the main cook line2) There was visible mould on the caulking around the hand sink next to the butcher block. - Clean the mould, replace the caulking if needed.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet wiping cloths were out on the counter. - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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 wooden board on the floor of the cook line was deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: - Dry storage area- Bulk product bins - High-touch surfaces (i.e. Fridge handles) - Upper shelves on the main cook line2) There was visible mould on the caulking around the hand sink next to the butcher block. - Clean the mould, replace the caulking if needed.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of the bleach bucket on the cook line was too strong measured around 1000ppm.- Ensure that sanitizers are at a food safe concentration (100-200ppm) 2) Multiple wet wiping cloths were out on the counter. - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal items (medications and phone) stored on shelves on food line. All personal items are to be stored separately from the food prep area.2) Storage area beside walk in: aprons, sweater, and hat stored on shelves. All personal items should be stored away from food area.- Please designate an area for staff to keep their personal belongings that is separate from any food related areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottles and buckets were not labelled, all chemicals should be labeled to indicate their contents and ensure safe handling.- Label all spray bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat line cooler and vegetable line cooler were both warm. Temperatures measured around 7C. - Coolers were able to be turned down during the inspection. Ensure all coolers can maintain temperatures below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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 wooden board on the floor of the cook line was deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of dust and debris on the ceiling of the dishwashing area. - Clean this area, ensure the facility is maintained in a clean and sanitary condition. 2) There was visible mould on the caulking around the hand sink next to the butcher block. - Clean the mould, replace the caulking if needed.

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