Panago Pizza 087
230 - 390 Baseline Road Sherwood Park AB T8H 1X1 · Food - General
Inspection summary
Panago Pizza 087 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 12, 2024. The most recent inspection, on August 5, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions 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 July 24, 2026. 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 July 10, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on July 24, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
7 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The container used to store flour is not constructed of food grade materials.Store flour in its original bag or obtain a food grade container for storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler ranged from 8-11 degrees Celsius.Chicken was probed and found to be an internal temperature of 8 degrees Celsius. It was moved to a colder area of the cooler.Prep cooler to be repaired so that it measures 4 degrees Celsius in all areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The container used to store flour is not constructed of food grade materials.Store flour in its original bag or obtain a food grade container for storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler ranged from 8-11 degrees Celsius.Chicken was probed and found to be an internal temperature of 8 degrees Celsius. It was moved to a colder area of the cooler.Prep cooler to be repaired so that it measures 4 degrees Celsius in all areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution for the 3 compartmet sink was measuring 50 ppm. Action: increase sanitizer to reach 100-200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored directly in the cheese. Ensure that scoops have a handle and are stored in a way that protect bulk food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler measured an ambient temperature of 7-10 degrees Celsius depending on where measurements were taken. Internal foods temperatures measured 7-9 degrees Celsius,All high risk foods, such as chicken, beef, and ham were moved to the walk-in cooler.Operator instructed to ensure that prep cooler maintains 4 degrees Celsius or less. Operator instructed to time stamp foods that are being stored in the prep cooler and only store them for 2 hours and then discard. Do not store any foods overnight in the prep cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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