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Panago

3862 Broadway Avenue, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Panago has been inspected 3 times by Northern Health Authority since April 18, 2023. The most recent inspection, on August 18, 2025, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 18, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on August 18, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Northern 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.

3 inspections

  1. Complaint Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Environmental health officer observed the large pizza preparation fridge with all foldable equipment lids open upon arrival. Environmental Health Officer tested pepperoni and ham meat slices with a probe thermometer and temperatures of 6.8 °C and 6.3°C. Environmental health officer inquired with the food handler how long the food items were stored within the equipment. The food handler indicated that all food items were placed in the equipment for only 1 hour. Environmental Health Officer requested that all equipment lids be closed when there is no order preparation to maintain cold holding temperatures for potentially hazardous foods. Environmental health officer tested the pepperoni and ham meat slices at the end of the inspection and temperatures of 4.9 °C and 4.7 °C were observed, indicating the refrigeration equipment is in good working order. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Ensure potentially hazardous cold foods are maintained at a temperature of 4°C or less, monitor and adjust the temperaturers or, have serviced, as required. Operator to ensure the folding lids on the pizza preparation refrigeration equipment are closed when no order food preparation is taking place.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles at time of inspection. Environmental health officer observed the large bulk quaternary ammonia chemical container at the three compartment sink dispenser was empty at time of inspection. Environmental health officer requested the bulk QUAT chemical bottle be replenished and re-test the diluted sanitizer at the sink dispensing unit and the replenished sanitizing spray bottle. Environmental health officer observed a QUAT concentration of 400 ppm at the sink dispenser and 200ppm within the spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications).
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.

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