Panago
5005 51 Avenue Leduc AB T9E 8C1 · Food - General
Inspection summary
Panago has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 21, 2026, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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.
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 December 12, 2025. 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?
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 November 28, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 October 8, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 4 times across 3 separate inspections, most recently on December 9, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 December 12, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
9 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The water was not draining in the hand wash station. Please ensure that the hand wash station is repaired and operational.
- 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?
- There was light shining in from the bottom and sides of the back door. The weather stripping was in disrepair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The water was not draining in the hand wash station. Please ensure that the hand wash station is repaired and operational.
- 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?
- There was light shining in from the bottom and sides of the back door. The weather stripping was in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build up of dust on the hood vent filters.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 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?
- There was light shining in from the bottom and sides of the back door. The weather stripping was in disrepair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water was leaking onto the floor from the pedestal hand wash station.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build up of dust on the hood vent filters.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings stored in the prep cooler measured 6-10 degrees Celsius. Inspector requested that the lid of the chicken wings is kept on to keep their temperature at 4 degrees Celsius or less. Chicken wings may need to be moved or stored in a different way to keep them at the appropriate refrigeration temperatures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The large plastic container holding the bag of flour is cracked and damaged. Replace container to reduce risk of physical contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings stored in the prep cooler measured 6-10 degrees Celsius. Inspector requested that the lid of the chicken wings is kept on to keep their temperature at 4 degrees Celsius or less. A lid was placed on the chicken wings, and by the end of the inspection the temperature of the chicken wings was reduced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were not able to demonstrate proper dishwashing procedures. Staff were educated that all items are to be cleaned with soap and water. Rinsed in water. Placed in sanitizer for at least one minute, and air dried.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The large plastic container holding the bag of flour is cracked and damaged. Replace container to reduce risk of physical contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the prep cooler handles. Area was cleaned and sanitized once noted by inspector.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions