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Pan Pan Grill and Lemongrass Kitchen

650 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Pan Pan Grill and Lemongrass Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on June 18, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on June 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 9, 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?

  • 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 once on April 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 5 separate inspections, most recently on May 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed dirtied cleaning cloths left on counters. The Operator was instructed to make a 100ppm bleach sanitizer to store the cloths in. COMPLETE THE FOLLOWING:1. Keep cloths stored in a 100ppm bleach sanitizer when they are not being used to wipe counters. 2. Ensure a bucket of 100ppm bleach sanitizer is available whenever the restaurant is open.
    • 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?
      • **OUTSTANDING**1. Mouse droppings observed on the floor to the right of the ice machine.2. No pest control records available for review.COMPLETE THE FOLLOWING:1. Remove the mouse droppings using the proper cleaning and disinfecting procedures and monitor the areas for more mouse droppings.2. Locate pest control records OR fill out the AHS pest control checklist on a monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Observed several white cutting boards that had black stains.**May 13, 2026: staff stated they scrubbed the cutting boards, however, cutting boards still remain discoloured. **June 9, 2026: observed cutting board still being used. COMPLETE THE FOLLOWING:1. Replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Food and debris on the floor under the cooking equipment.**May 13, 2026: food and grease observed under the deep fryers. **June 9, 2026: hard to reach areas under the cooking equipment, especially along the walls are not being cleaned enough. 2. Pieces of food observed on shelves in the cooler across from the cooking stove.**June 9, 2026: area was not cleaned.3. Accumulation of debris noted on the floor under the prep table and cooler in the front cooking area.**June 9, 2026: area still remains unclean. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition and to prevent attracting pests into the kitchen. 2. Write a daily, weekly and monthly cleaning list and ensure staff are following the list.
  3. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Bowls stored on top of open containers in the cooler across from the cooking stove.COMPLETE THE FOLLOWING:1. Do not store bowls on top of open containers. Containers must have lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Frozen meat and a bucket of tom yum soup were thawing in the 2-compartment sink. Moved to fridge. **This violation was noted at the last inspection. Ensure staff are not leaving frozen high-risk food in the sink at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof probe thermometer available for checking the high temperature dishwasher. May 13, 2026: a thermometer was purchased, however, it was not waterproof and was not working during the inspection. 2. No chlorine test strips available.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer for checking the high temperature dishwasher and ensuring it reaches a minimum 71*C at the dish level for adequate sanitizing of dishes. Record tests in a log sheet.2. Purchase chlorine test strips.
    • 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?
      • **OUTSTANDING**1. Mouse droppings observed on the floor to the right of the ice machine.2. No pest control records available for review.COMPLETE THE FOLLOWING:1. Remove the mouse droppings using the proper cleaning and disinfecting procedures and monitor the areas for more mouse droppings.2. Locate pest control records OR fill out the AHS pest control checklist on a monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Observed several white cutting boards that had black stains.**May 13, 2026: staff stated they scrubbed the cutting boards, however, cutting boards still remain discoloured. 2. The door handle for the white standup cooler at the back of the kitchen was covered in white duct tape that was frayed and not easy to clean. COMPLETE THE FOLLOWING:1. Replace the cutting boards.2. Remove the duct tape from the cooler door handle. The cooler handle needs to be in good repair so that it is easy to clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The underside of the prep cooler door handles had a significant buildup of debris.COMPLETE THE FOLLOWING:1. Clean the door handles daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Food and debris on the floor under the cooking equipment.**May 13, 2026: food and grease observed under the deep fryers. 2. Pieces of food observed on shelves in the cooler across from the cooking stove.3. Accumulation of debris noted on the floor under the prep table and cooler in the front cooking area.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition and to prevent attracting pests into the kitchen. 2. Write a daily, weekly and monthly cleaning list and ensure staff are following the list.
  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no 100ppm bleach sanitizer available.COMPLETE THE FOLLOWING:1. Purchase a spray bottle and ensure it is always labeled and filled with 100ppm bleach sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cloths were being used to clean counters, but there was no bucket of sanitizer available for storing the cloths. A 100ppm sanitizer was made during the inspection.COMPLETE THE FOLLOWING:1. Ensure a 100ppm chlorine sanitizer is always available, and keep the cloths stored in the sanitizer when not actively using them to wipe food preparation surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Cooking tongs stored on the oven door handle. Tongs stored in a container to protect them from contamination. 2. A water bottle and ice scoop were stored inside the ice machine. Both removed during the inspection. 3. Small bowl was stored in the rice bin at the front cooking area. Bowl removed during the inspection. COMPLETE THE FOLLOWING:1. Keep the tongs stored in ice water. Replace the ice water as soon as the ice melts and/or if water is very dirty.2. Keep the ice scoop stored in a container.3. Do not store bowls in dry ingredients. Use utensils with handles and ensure it is stored upright.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls stored on top of open containers in the cooler across from the cooking stove.2. Staff personal belongings stored on top of the white chest freezer beside the handwash sink.COMPLETE THE FOLLOWING:1. Do not store bowls on top of open containers. Containers must have lids.2. Do not store staff personal belongings on food equipment. Ensure they are stored on the available hangers. Additional storage is recommended.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The spray bottle of cleaner and degreaser was not labeled.COMPLETE THE FOLLOWING:1. Ensure spray bottles are always labeled to indicate their contents and ensure safe handling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Frozen meat and container of broth thawing in the 2-compartment sink at room temperature. Foods moved to cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof probe thermometer available for checking the high temperature dishwasher. 2. No chlorine test strips available.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer for checking the high temperature dishwasher and ensuring it reaches a minimum 71*C at the dish level for adequate sanitizing of dishes. Record tests in a log sheet.2. Purchase chlorine 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?
      • 1. There was no soap or paper towel at the back kitchen hand sink. 2. The paper towel at the front hand sink was not stored in a holder/dispenser.COMPLETE THE FOLLOWING:1. Ensure soap and paper towel is always available at the back kitchen handwash station.2. Purchase a paper towel holder for the front handwash sink.
    • 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?
      • 1. Mouse droppings observed on the floor to the left of the dishwasher.2. Mouse droppings observed on the floor to the right of the ice machine.3. No pest control records available for review.COMPLETE THE FOLLOWING:1. Remove the mouse droppings using the proper cleaning and disinfecting procedures, and monitor the areas for more mouse droppings.2. Locate pest control records, OR fill out the AHS pest control checklist on a monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **OUTSTANDING**1. As discussed, one additional kitchen staff is to complete an AHS approved food safety training course,COMPLETE THE FOLLOWING:1. Please provide copies of all food handlers food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Front cooking area: The particle board that the rice cooker was stored on top of was in disrepair. Paint chipped off and was not easy to clean.COMPLETE THE FOLLOWING:1. Repair/replace the particle board so that it is smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed several white cutting boards that had black stains.2. Significant buildup of black debris and grease on the hood vent filters above the cooking equipment in the back kitchen. 3. The sauce bottles stored above the cooking stove had a buildup of dried sauce, and the shelf they were stored on was very greasy. 4. The door handle for the white standup cooler at the back of the kitchen was covered in white duct tape that was frayed and not easy to clean. 5. Significant buildup of dust observed on the hood vent filters in the front cooking area. COMPLETE THE FOLLOWING:1. Scrub the white cutting boards to remove the staining. If staining cannot be removed, they need to be resurfaced or replaced.2. Clean the hood vent filters weekly. 3. Clean the sauce bottles. Transfer the sauces to clean bottles if they become dirtied. 4. Remove the duct tape from the cooler door handle. The cooler handle needs to be in good repair so that it is easy to clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food and debris on the floor under the cooking equipment.2. Pieces of food observed on shelves in the cooler across from the cooking stove.3. The door handle of the cooler in the drink area was greasy and dirtied.4. Accumulation of debris noted on the floor under the prep table and cooler in the front cooking area.COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition and to prevent attracting pests into the kitchen. 2. Write a daily, weekly and monthly cleaning list and ensure staff are following the list.
  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • As discussed, one additional kitchen staff is to complete an AHS approved food safety training course,https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food containers had food residue on their lids. Store all foods off the floor and organize the corner area. Clean the dry food containers and maintain them in a sanitary manner.April 30, 2025: Violation ongoing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Obtain a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were two bags of raw frozen beef thawing in the 2-compartment sink at room temperature. Ensure that food is thawed using an approved method:- Under refrigeration.- Under cool running water.- In the microwave or as a part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The only hand sink in the kitchen had cooking utensils and personal items stored in and around it. Staff indicated that this sink is not used. 2. There was no paper towel and soap supplied for the hand sink in the kitchen.Ensure the hand sink is free from any stored items and remains accessible at all times. Obtain soap and paper towel supplied in a dispenser. Begin utilizing the hand sink for proper handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • As discussed, one additional kitchen staff is to complete an AHS approved food safety training course,https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was cluttered with extraneous items in the corner next to the handwash sink. As discussed, remove unneeded items and organize the kitchen. Provide shelving or stands to store foods near the handwash area. April 30, 2025: Violation ongoing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The surface of the prep cooler in the kitchen had an accumulation of food debris and spillage.Thoroughly clean the prep cooler.2. The curtains at the entrances of the kitchen were extremely discolored and had food debris.Launder the curtains. Ensure that these curtains are regularly cleaned.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff indicated that a soap water solution is used for cleaning food prep. counters. No other sanitizer was available onite.All food prep counters and food associated items are to be cleaned with an approved sanitizer. Example: 2mL bleach in 1L water. Purchase a sanitizer such as bleach for use in the facility. Prepare a sanitizer solution daily for use and provide sanitizer spray bottles or containers for each area of the kitchen.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food containers has food residue on their lids. Bags of vegetables (onions) were stored on the floor adjacent to the corner handwash sink. Store all foods off the floor, and organize the corner area. Clean the dry food containers and maintain them in a sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The area around the corner handwash sink was cluttered and soap was missing.As discussed, clear and organize the area around the handwash sink, and supply it with soap and paper towels. Keep the sink free at all times and only use it for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • As discussed, one additional kitchen staff is to complete an AHS approved food safety training course,https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright coolers had food debris and stains at the bottom. Clean both coolers as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was cluttered with extraneous items in the corner next to the handwash sink. As discussed, remove unneeded items and organize the kitchen. Provide shelving or stands to store foods near the handwash area.

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