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Panago Pizza

101 - 1000 7 Avenue Canmore AB T1W 3H8 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on December 16, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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 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 4 times across 2 separate inspections, most recently on December 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on December 16, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 16, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used aprons and hats were hanging on rack used to store foods. Store away from food and utensils unless clean.Some aprons were stored in the washroom. Do not store aprons in the washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some personal items (items customers left behind) on shelves with juices. Store any personal items away from food, utensils and food preparation areas.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Food permit to be put on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom opens into an area with sinks where lettuce is washed. Washroom door needs a self-closing device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a black knife being used that had duct tape on it that was shredding apart. Remove tape from knife; discard if damaged. Knife remover during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of the following areas:-floor under some of the shelving racks and around wheels of the shelving racks-magnetic rack used for scissors-equipment on floor to the left of the 3-compartment sink-top of baseboard in back of kitchen-staff washroom-floor under black crates in walk-in-cooler; recommend shelf that can be cleaned underneath instead of using black crates
  2. Initial Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A foodhandler was wearing nailpolish and had a bandage on their hand but was not wearing gloves.Gloves are to be worn over band-aids and/or if wearing nailpolish. Corrected during inspection; foodhandler put on gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were various personal items (bags, clothing, books) in the kitchen area and/or on shelves with utensils. Store any personal items away from food, utensils and food preparation areas.Pizzas were on front counter on a rack that extended above the sneeze guard. Please ensure that these are moved. Was advised only there temporarily as will be cooking them right away for an order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some cardboard is being used to line shelf by microwave in the back area and there is a piece of raw wood sitting under the microwave. Remove cardboard and raw wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged pizza trays and pizza cutting boards in use. Was advised damaged items will be replaced and that new ones are already on-site.There were some pizza boxes that had slid off crate onto the floor. Store up off the floor. Corrected during inspection.There were some clean metal trays being stored in cardboard boxes. Cardboard can't be cleaned and sanitized so these need to be stored in a container that can be cleaned and sanitized.

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