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Panago #124

101-425 Victoria Ave N Cranbrook BC V1C 6S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panago #124 has been inspected 12 times by Interior Health Authority since October 21, 2013. The most recent inspection, on March 17, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on February 27, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 17, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on February 27, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 27, 2023. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

12 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tall single Door Cooler 11 C
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: QUATS sanitizer test strips on site expired on Feb 1 2023. Corrective Action: Ensure non-expired sanitizer test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: One green cutting board is excessively worn and has deep cuts/grooves on its surface from repeated use. Corrective Action: Replace excessively worn green cutting board with a new cutting board. Note: Deep grooves/cuts on a cutting board surface make it difficult to properly clean and sanitize the board surface which may lead to the growth of pathogens on the food contact surface.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: In the absence of the operator no employee in the establishment had valid FOODSAFE or equivalent training at the time of the inspection. Corrective Action: When the operator is absent ensure at least one employee in the establishment has valid FOODSAFE or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Accumulation of flour on stand-up mixer. Ensure that stand-up mixer is cleaned thoroughly after each use.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Range hood baffle observed with accumulation of dust. [2] Walk-in cooler curtain strips appear quite soiled especially on the lower sections. Please adjust the cleaning frequency of these surfaces, and update your Sanitation Plan accordingly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is an accumulation of flour underneath the stand-up mixer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Tomato sauce and flour stations did not have lids on and were uncovered at the time of inspection. This was corrected during inspection.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Foods inside inserts in the upper prep cooler (middle compartment) were measured between 6-8C at the time of inspection. Thermometers are available on site to monitor temperatures. Staff and operator informed to monitor the temperature of these food items to ensure they reach 4C or below within the next hour; otherwise all potentially hazardous foods must be transferred to a cooler that is operating at or below 4C. Ensure to store all potentially hazardous foods at or below 4C. Provide lids for each insert to help retain cold air.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): No staff working on site have FOODSAFE level 1 or equivalent training at the time of inspection. Staff working at the time of inspection was recently hired and will be enrolled in FOODSAFE training within this month. Ensure at least one staff on duty has FOODSAFE level 1 training or equivalent at all times. Please enrol staff in FOODSAFE level 1 or equivalent training and provide the Health Protection office with proof of course registration by October 30, 2015 and proof of certification upon course completion.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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