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Panago Pizza

1 - 4609 50 Avenue Sylvan Lake AB T4S 1C5 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on July 29, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on July 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 24, 2026. 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 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 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 10, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted again on: July 24, 2026A quaternary ammonium (QUATS) sanitizer solution was used for sanitizing food-contact surfaces and equipment. The sanitizer concentration was tested on site and appeared to be significantly above the recommended range. The solution was retested multiple times using both the facility's test strips and an alternate set of test strips, with results consistently indicating an elevated concentration.Excessively high sanitizer concentrations may leave chemical residues on food-contact surfaces and may indicate issues with dispenser calibration, sanitizer mixing, or testing procedures.Ensure the QUATS sanitizer concentration is maintained within the manufacturer's recommended range. Verify that the correct test strips are being used for the sanitizer in use and confirm that the dispensing system is properly calibrated. Consult with the sanitizer supplier or service provider to determine whether alternative test strips, recalibration, or servicing of the dispensing equipment is required. Until the issue has been resolved, use the mechanical dishwasher for sanitizing utensils and food contact equipment, ensuring the dishwasher is dispensing sanitizer at the required concentration for effective sanitization.
    • 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?
      • Noted again: July 24, 2026The side delivery receiving door was observed to have gaps in the weather stripping. In addition, two holes were noted in the upper portion of the door that may allow the entry of pests and vermin.Openings in exterior doors may permit the entry of insects and rodents, increasing the risk of pest activity within the facility.Ensure the damaged weather stripping is repaired or replaced and the openings in the upper portion of the door are properly sealed to prevent the entry of pests and vermin.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A quaternary ammonium (QUATS) sanitizer solution was used for sanitizing food-contact surfaces and equipment. The sanitizer concentration was tested on site and appeared to be significantly above the recommended range. The solution was retested multiple times using both the facility's test strips and an alternate set of test strips, with results consistently indicating an elevated concentration.Excessively high sanitizer concentrations may leave chemical residues on food-contact surfaces and may indicate issues with dispenser calibration, sanitizer mixing, or testing procedures.Ensure the QUATS sanitizer concentration is maintained within the manufacturer's recommended range. Verify that the correct test strips are being used for the sanitizer in use and confirm that the dispensing system is properly calibrated. Consult with the sanitizer supplier or service provider to determine whether alternative test strips, recalibration, or servicing of the dispensing equipment is required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff lunches were observed being stored in the walk-in cooler with food used for facility operations.Storing personal food items with facility food may result in mix-ups and does not ensure adequate separation of items not associated with food service operations.Ensure personal food items are clearly identified and stored in a designated container or area labelled "Staff" and kept separate from food intended for service, preparation, or sale.
    • 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?
      • The side delivery receiving door was observed to have gaps in the weather stripping. In addition, two holes were noted in the upper portion of the door that may allow the entry of pests and vermin.Openings in exterior doors may permit the entry of insects and rodents, increasing the risk of pest activity within the facility.Ensure the damaged weather stripping is repaired or replaced and the openings in the upper portion of the door are properly sealed to prevent the entry of pests and vermin.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had chlorine present in the container but none was coming through on the sanitizing cycle after running a few cycles. Please adjust or repair the dishwasher and ensure it is dispensing chlorine at 100 ppm. Until the unit is repaired, utensils must be sanitized in the 3-compartment sink.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scissors were being stored inside the container of cheese in the freezer. Scissor handles were in contact with food which can lead to contamination of the cheese. Scissors were removed from the container. Store scissors out of cheese in a sanitary manner.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in spray bottle measured less than 100 ppm. Ensure to check concentration daily and refresh solution as necessary (daily is recommended).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Silver bowl used as a scoop in bulk flour bin. To avoid contaminating bulk supply, remove silver bowl and ensure to replace it with a scoop with a handle.2. Observed personal water cups/open staff water bottle on a shelf above food sale in the stand-up freezer by dough prep table. Store personal bottles/cups in a separate unit or on the lowest shelf and in an insert to prevent spilling and contaminating the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A pair of scissors with broken plastic on top observed in an insert with non-dairy shredded cheese (observed in stand-up freezer). Ensure to use a different tool that is in good condition to chip at frozen cheese.2. The gaskets of the doors to the cold holding unit by dough press observed with cheese build-up. Ensure to maintain clean and dry.

Nearby inspected facilities

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