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Panago Pizza 102

9 - 8807 100 Street Morinville AB T8R 1V5 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza 102 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on March 4, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 25, 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 once on January 29, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 12 degrees C. The internal temperature of food items was noted to be between 9-10 degrees C. The operator indicated that the temperature was 3.8 degrees C when they opened. All food items were moved in the walk-in-cooler. Please repair the prep cooler and ensure it is maintained at or below 4 degrees C at all times. The operator indicated that they have contacted a repairman to repair the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not rinsing dishes after washing and before sanitizing them. Proper dishwashing procedures were discussed with the operator. Please wash dishes with soap and water in the first sink, rinse the with water in the second sink and prepare quat solution at 200 ppm in the third sink. Leave clean dishes fully submerged in the quat solution for at least two minutes. Air dry all dishes.
    • 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?
      • Pest control records were not observed. The operator stated that Orkin conduct monthly checks at the facility and email records to them. The operator was advised to maintain monthly pest control records.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the bottle and at the sink was at inadequate concentration. Sanitizer was replaced during inspection and measured at 200ppm.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution was noted to be at 50 ppm. The operator prepared fresh quaternary ammonium solution during the inspection. The operator was further advised to ensure that quat solution at 200 ppm is present in the facility at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed to be wiping hands using their aprons. Food handlers were also observed to rinsing hands instead of performing proper hand washing using soap. Importance of hand washing and proper hand washing procedure was discussed with the operator during the inspection. Hands must be washed using soap between tasks.

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