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Panago #83

101 - 26956 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Panago #83 has been inspected 16 times by Fraser Health Authority since October 23, 2017. The most recent inspection, on July 15, 2026, recorded 1 infraction.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on December 10, 2024. For example: 210 - Food not thawed in an acceptable manner [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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on July 7, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple QUATS sanitizer spray bottles measured at 0ppm. Main QUATS dispenser at the 3 compartment sink measured at >200ppm. Operator indicated that bottles are not changed frequently
      • Corrective Action(s): All sanitizer spray bottles must have QUATS concentration >200ppm. Use test strips to ensure solution dispensed from the dispenser is >200ppm before filling spray bottles. Bottles should be changed daily to ensure concentrations are always maintained at >200ppm as solution loses concentration over time. Recommend to retrain staff. Operator refilled all sanitizer spray bottles.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Repeat Violation:
      • (1) Access door above walk in cooler missing. Staff reported technican was on-site for repairs last week.
      • (2) Ceiling tiles and wall tile missing above dishwashing area and dry storage area in the back.
      • Corrective Action(s): (1) Replace the door above the cooler
      • (2) Replace the missing ceiling tiles in the following area
      • Date to be corrected by: July 21st
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat Violation:
      • No staff on site has FOODSAFE Certificate Level 1 or equivalent
      • Corrective Action(s): Ensure at least 1 staff on site has FOODSAFE certificate or equivalent at all times
      • Date to be corrected by: July 21st, 2025
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen chicken wings observed thawing on counter. Staff reported it was taken out 15 minutes ago.
      • Corrective Action(s): Chicken wings were moved into the prep cooler during the inspection. Do not thaw foods at room temperature, thaw in the cooler (thaw the night before if need).
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: (1) Access door above walk in cooler missing. Staff reported technican was on-site for repairs last week.
      • (2) Ceiling tiles and wall tile missing above dishwashing area and dry storage area in the back.
      • Corrective Action(s): (1) Re-install access door.
      • (2) Reinstall ceiling tiles to protect food and clean equipment from contamination.
      • Correct by: 1 week - December 17, 2024.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty is FOODSAFE level 1or equivalent certified.
      • Corrective Action(s): At least 1 staff on duty must be FOODSAFE level 1 or equivalent certified. Enroll staff in course and send inspector completed certificate.
      • Correct by: 2 weeks - December 24, 2024
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken wings, just stocked up in lower cooler tray that is 6C ambient temperature.
      • Drawer has issue closing, does not close all the way to maintain a seal and keep the temperature.
      • Drawer is very close to hot oven.
      • Corrective Action(s): Operator moved chicken wings to working cooler side. (Corrected)
      • Monitor temperature of upper drawer with thermometer, ensure it goes down to 4C.
      • If it cannot go down to 4C in 30min to 1hr, move all food to working cooler side.
      • Fix drawer to ensure it closes all the way.
      • Ensure temperature is checked to be at 4C before putting in food.
      • Date to be completed by: Immediately.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza making station, line cooler top: Meat (steak) and chicken at 7.9C internal temperature. Operator said this is filled and used thoroughout the day until evening time.
      • Corrective Action(s): Close lid to line cooler and ensure it stays closed to keep items cool at 4C.
      • Items in line cooler should be enough for 2hrs at this temperature and then discarded, refreshed in new bins.
      • Operator closed the lid during the inspection. Line cooler bottom and other items at or around 4C.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator, while working alone and servicing other customers and preparing food, allowed another customer to come through the kitchen to the back to use the washroom.
      • Washroom is through food prep areas.
      • Washroom was not designed or located in an area intended for public use.
      • Public can, without surpervision, touch items, handle equipment, chemicals, contaminate surfaces or food items in dry storage at the back or other areas of the kitchen. This can also be a safety concern for staff working alone.
      • Corrective Action(s): Post signage indicating there is no washroom available for customers.
      • Inform and train all staff that there are no exceptions, no washrooms available for customers and customers are not to go through the kitchen.
      • Add this to your plans, internal policies or staff orientation.
      • Operator has been educated on the food safety and general safety concerns regarding this.
      • Date to be completed by: Communication should be immediately given to all staff.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Obsesrved sanitizer in two sani buckets and a spray bottle at 10,000ppm Quats
      • Corrective Action(s): Ensure sanitizer is prepared to 200ppm Quats and test strips are used to verify concentration.
      • Test strips were located at time of inspection.
      • Dilution step was discussed - This sanitizer states 1.9mL Concentrate for 946mL water - be sure to follow instructions
      • All buckets and spray bottles remade to 200ppm at time of inspection
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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