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Panago #38

190-4400 32 St Vernon BC V1T 9H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panago #38 has been inspected 9 times by Interior Health Authority since October 23, 2013. The most recent inspection, on December 3, 2025, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 2 times across 2 separate inspections, most recently on November 1, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on January 19, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 1, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 25, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6 (1). Dessert found in front service fridge had no affixed expiry and or best before date. Corrective action (1). Ensure that food served on premises must be from an approved source and must contain source address and expiry dates.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 (1) Walk-in cooler compressor fan & covers had visible build up. Corrective action (1) Clean compressor fan and covers.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 (1) Washroom hand sink was not clean and observed to have layer of dirt and grime. The washroom trash bin was overflowing. Corrective action (1) Ensure washroom is kept clean. Periodically clean sink to reduce chances of soap and grime build up. Empty bin frequently.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require Quat test strips for monitoring ware washing sanitizing and spray bottle mixed strength. Require extra NSF (National Sanitation Foundation) accurate thermometers for replacement and redundancy monitoring of all coolers: *the pizza condiment cooler built-in temperature gauge is broken requiring replacement. Also, install an extra thermometer inside the units. *thermometers required in the 2 small under-counter condiment sauce coolers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing strengths checked in sanitizing sink and spray bottles appear satisfactory. However, ensure Quat test strips are always available and used for monitoring correct dispensed strength in the sanitizing sink and spray bottles are consistently at least 200 and not greater than 300 ppm. *(Note Question F2.1 above) Maintain a daily sanitizing monitoring log.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Follow your Corporate Sanitation Plan and ensure cleaning maintenance is followed as scheduled. *Walk-in cooler compressor fan & covers are due for cleaning the build-up. *Washroom ventilator fan also due for cleaning. *Rear stand-up freezer has ice build-up and is due for defrosting. *Ware washing sink splash-back requires replacement silicone seal to ensure wash water does not seep down the wall behind and to remove the mold building up.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Please do not store the sanitizer wiping cloths in the detergent bucket. The sanitizer wiping cloths must be placed in its own sanitizing bucket to effectively kill bacteria. This was discussed with the operator and corrected at the time of the inspection. 2) There are separate tongs, cutting boards and utensils for each type of food. These are changed every 2 hours. Signage stating these procedures is also posted along the wall. -good 3) Observed food contact surfaces and the dough mixer being cleaned and sanitized. -good 4) Quats is used as their sanitizer, which comes as a pre-mixed solution. They test its concentration using their own test strips. Spray bottle concentration was tested to be 200 ppm. -good
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There were a few wall tiles above the walk-in cooler that was misaligned. As such, a gap can be seen which could potentially serve as an entry way for pests. Cobwebs and dust can also be seen around the opening. Please re-align the wall tiles above the walk-in cooler and ensure no visible opening can be seen.
      • F3.4L - The premises must be protected against entry of pests.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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