Panago Pizza

102 Island Highway East, 8, Parksville, BC, V9P 2H2 · Food Premises

1 inspection

1. RoutineSep 9, 2026

   1 infraction

   • Operations and Maintenance/Other
     • Improper maintenance of equipment. door handles on upright freezer observed broken and taped up. Tapes are not easily cleanable, sticky and absorb dirt. The door handle plastic trim is replaceable item.
     • Remove duct tapes and clean handles. Replace plastic trims and restore to original shape or something similar easily cleanable Comments Routine Inspection Conducted at This Date. Important reminders: 1- Daily dishwasher testing is to be conducted. Create a testing log and maintain records of testing. 2- Ensure cleaning under dish pit and around grease trap. 3- Ensure to service grease trap at the frequency required. 4- Ensure staff washroom door kept close. 5- Please find a solution to keep tomato sauce cold at 4C at all time. Move it or make sure stays cold. This pan of sauce is right above pizza line cooler compressor and is receiving heat generated by the compressor. This item was discussed with the supervisor at the time of this inspection. Handwashing and Personal Hygiene Handwashing stations were fully supplied with hot and cold running water, liquid soap, and paper towels. Staff hygiene practices were satisfactory. Staff were observed washing their hands at appropriate frequencies. Temperature Control All refrigerated foods were maintained at or below 4°C. The walk-in cooler and display cooler measured 4°C or colder. All frozen foods were maintained at or below -18°C. The freezer measured at -18°C or colder. Independent thermometers were noted and operational in cooling units. Temperature monitoring log was available, up to date, and maintained daily on site. Cleaning and Sanitization Overall sanitation of the premises was satisfactory. Food-contact surfaces were clean and well maintained. Food was stored off the floor and protected from contamination. Appropriate sanitizers were available, and test strips were present for verification. Sanitizer Concentrations QUATS sanitizer measured 200-400 ppm in spray bottles which were properly labelled. QUATS sanitizer measured 200-400 ppm in manual dishwashing sinks. Ware washing Equipment Mechanical dishwasher's wash cycle temperature measured between 45°C and 55°C. Chlorine sanitizer concentration in the dishwasher final rinse measured 50-100 ppm. Three-compartment sink and drying rack were available and maintained in sanitary condition. Kitchen utensils and equipment were clean and stored in a sanitary manner. Cutting boards and other food-contact surfaces were clean and in good repair. Mop sink/bucket was available, and cleaning equipment was properly maintained. Food was stored in covered, pest-resistant containers at least 15 cm (6 inches) off the floor. Food containers were appropriately labelled and covered. Raw meats were stored below ready-to-eat foods. Pest Control No signs of pests or pest activity were observed during the inspection. Dry ingredients were stored in covered, pest-resistant containers. Kitchen/food handling area were adequately illuminated. General Maintenance and Operations Chemicals were stored appropriately and away from food and food-contact surfaces. Ventilation hood was clean and showed no excessive grease accumulation. Food handling staff had valid FOODSAFE Level I certification or equivalent. The operating permit with a valid inspection sticker was displayed in a visible location.