3 - 33 Harvest Hills Drive NE · HARVEST HILLS
27 mars 2026
RéussiAucune infraction trouvée
Dragon Garden Restaurant se trouve dans le quartier HARVEST HILLS. HARVEST HILLS, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 mars 2026, 11 (55%) d'entre eux ont réussi leur dernière inspection, avec 1 (5%) fermé.
Ce restaurant a été inspecté 5 fois depuis le 4 mars 2025, avec 5 réussites et 1 fermeture au dossier.
Several soiled cleaning cloths were observed on counter tops and other food contact surfaces. , , **Ensure soiled cleaning cloths are stored in sanitizer at all times.
1. Several containers of chopped raw vegetables were left out at room temperature., , **Ensure all high-risk foods including cut raw vegetables are stored at temperatures of 4 degrees C or below., , 2. Some top inserts of the line cooler were over filled preventing proper cooling., , **Ensure the inserts are not filled past fill line to allow for proper refrigeration.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Several food containers were uncovered in the coolers and freezers., , **Ensure all food items under storage are adequately protected from contamination at all times.
There were no pest control records available for review., , **Ensure pest monitoring activities are conducted at least once a month and adequate and records of these activities are maintained on file at the facility at all times.
Build-up of dirt/ food debris/grease was observed on the following items:, , 1. The inside of the standing coolers., 2. The bulk food containers., 3. The microwave ovens.
**Outstanding violation., 1. Grease and debris build-up on cart., , Clean the cart.
The following areas/items require cleaning:, , 1. The ventilation canopy including the filters., 2. The floor below the cookline, counters, coolers and other hard to reach areas. , 3. The floor and shelves of the walk-in cooler., 4.The floor and shelves of the walk-in freezer., 5. The ceiling tiles and air vents in the kitchen.
1) Grease and debris build-up on the snow peas plastic baskets. , , Discard if they can't be cleaned and sanitized., , 2) Grease and debris build-up on cart., , Clean the cart.
1) Grease and dust on kitchen shelves. , , 2) Grime build-up on the kitchen floor's hard to reach areas. , , 1 to 2) Clean these areas.
Staff were not changing the gloves when they get dirty. Greae and debris build-up on the cooler handles and hand touch surfaces., , Do not wear gloves if not used properly.
The walk-in freezer was overstocked. The entire freezer was filled with boxes of meat products from floor to ceiling with no space left. The inspector informed the operator to not overstock the freezer and only obtain meat products, as needed. The boxes also had meat juices/blood drippings throughout the boxes. Please re-organize the walk-in freezer so that food products are not overcrowding and still facilitate easy access and cleaning.
1) Moldy and dust build up on the walk-in cooler shelves, walls and fan unit. , , Clean the walk-in cooler to prevent contamination of food., , 2) Utensils were placed on top of cardboard egg cartons., , Do not reused egg cartons for food items.
Garlic in oil mixture and eggs mixture were left out at room temperature. Garlic was measured at 21 degrees C and egg was measured at 18.8 degrees C. , Discarded the garlic and eggs. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
1) Black stains and deep grooves were on the white plastic cutting board., , Resurface or replace cutting board., , 2) Grease and debris build-up on the snow peas plastic baskets. , , Discard if they can't be cleaned and sanitized., , 3) Food debris build-up on the cooler and freezer handles. , , 4) Dirty stickers on food storage buckets., , 5) Grease and debris build-up on cart., , 3 to 5) Clean these items., , 6) Moldy and dust build up on the walk-in cooler shelves, walls and fan unit. , , Clean the walk-in cooler to prevent contamination of food., , 7) Grease and debris on cooler handles and hand touch surfaces. , , Clean cooler handles and hand touch surfaces., , 8) Grease and debris build-up on the plastic cart., , Clean the cart.
1) Grease and dust on kitchen shelves. , , 2) Heavy dust build-up on the kitchen air vents and walls., , 3) Grime build-up on the kitchen floor's hard to reach areas. , , 1 to 3) Clean these areas.
, Double door freezer requires cleaning. , , - Clean and maintain in a clean and sanitary condition at all times.
, Vegetables such as mushrooms and green peppers were not washed before being processed. Soil was also observed on some already processed vegetables., , - Raw vegetables must be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
The walk-in freezer was overstocked. The entire freezer was filled with boxes of meat products from floor to ceiling with no space left. The inspector informed the operator to not overstock the freezer and only obtain meat products, as needed. The boxes also had meat juices/blood drippings throughout the boxes. Please re-organize the walk-in freezer so that food products are not overcrowding and still facilitate easy access and cleaning.
Improper manual dishwashing. Operator noted utensils and equipment are washed, rinsed and placed in sanitizer bowl. , The mechanical dishwasher was off at the time of inspection, and it is suspected that all equipment and utensils are hand washed. Inspection was conducted after 3 PM, the dishwasher had not been turned on for the day and there were no utensils or equipment in the sinks. , , - All equipment and utensils must be washed using the mechanical dishwasher or using the following approved 3 compartment dishwashing method and steps:, - Wash in the first sink using detergent and water at a temperature of not less than 45°C; , and, - Rinse in the second sink using clean water maintained at not less than 45°C; and, - sanitize in the third sink by immersion for at least two minutes in a chlorine solution with a concentration of 100 ppm at a temperature greater than 45°C;, - Airdry in a clean area, , ,
Cardboard boxes were being used to store food in the walk-in cooler and in the lower shelving unit below the food prep table. The inspector informed the /operator that cardboard boxes cannot be cleaned and sanitized and may absorb moisture, allowing bacteria to grow and possibly contaminate other food. Thus, the inspector informed the operator that only food-grade containers can be used to store food.
There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.
, Double door freezer requires cleaning. , , - Clean and maintain in a clean and sanitary condition at all times.