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Panago #03

3 - 45955 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Panago #03 has been inspected 14 times by Fraser Health Authority since November 10, 2017. The most recent inspection, on July 8, 2026, recorded 1 infraction.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 December 29, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 on May 27, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 8, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tray of eggs stored on the middle shelf rack above produce items, tomatoes and mushrooms are on the bottom shelf. The tray of eggs are a personal item.
      • Corrective Action(s): Move tray of eggs to a bottom shelf and away from restaurant food products.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher not sanitizing properly. Operator stated it is a high-temperature dishwasher. Final sanitizing rinse temperature measured at 56.2C using probe thermometer. No chemical sanitizer detected using QUATs and chlorine test strips.
      • Corrective Action(s): As a temporary measure, wash and rinse using the mechanical dishwasher, then manually sanitize in the 3-compartment sink (fully submerge in 200 ppm QUATs solution for 30 seconds and air-dry). Rewash and sanitize all equipment before using. Immediately call technician and schedule repair. Correction date: immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher not sanitizing properly.
      • Corrective Action(s): Repair dishwasher such that it reaches at least 71C at plate level during final rinse cycle OR leaves 50-100ppm chlorine residual on plate surface after final sanitizing rinse. Monitor sanitizing cycle daily and maintain record log. Correction date: 1 week
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse.
      • Corrective Action(s): Temporary wash equipment in dishwasher followed by using the 3rd compartment sink to sanitize dishes at 200ppm QUATs.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine.
      • Corrective Action(s): Service aformentioned equipment to measure a final rinse at 50-200ppm chlorine. Corrected by: December 19, 2024.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on-site is not able to present valid FOODSAFE Level 1 certification. Operator informed that he have taken FOODSAFE Level 1 equivalent roughly 7 years ago.
      • Corrective Action(s): Re-take FOODSAFE Level 1 certification or equivalent. Ensure at least one staff on-site at all times has valid FOODSAFE Level 1 certification or equivalent able to present to inspector for validation. Corrected by: February 17, 2025.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No Chlorined detected in the dishwasher rinse cycle.
      • Corrective Action(s): Ensure the dishwasher rinse cycle has 50ppm Chlorine. Wash and sanitize all dishes and utensils manually.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mini-fridge storing perishable dips (keep refrigerated) measured at 7.2°C - 9.9°C air temperature. This unit is not currently included in temperature logs and temperature not monitored.
      • Corrective Action(s): →Adjust setting to maintain 4°C or below when storing perishable foods. Follow the Food Safety Plan regarding monitoring temperatures and corrective actions. Update Food Safety Plan and temperature log templates to inlcude this unit.
      • →After settings were adjusted, air temperature measured at 0.0°C.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Only one cooler (under counter dough cooler) equipped with an accurate thermometer. Operator monitors and records cooler temperatures by probe every 2 hours.
      • Corrective Action(s): →All refrigeration units must be equipped with accurate thermometers to allow for monitoring storage temperatures of perishable foods and apply corrective actions in a timely manner. To be corrected by 03-Jun-2022.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

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