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Panago Pizza

108 - 11658 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on October 6, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on September 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on September 22, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on July 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 18, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 washroom door was left opened; the washroom is located in the kitchen and opens directly into the kitchen.Install a self-closing door hinge to ensure the door closes automatically when not in use.
  3. Monitoring Inspection

    1 infraction

    • 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 washroom door was left opened; the washroom is located in the kitchen and opens directly into the kitchen.Install a self-closing door hinge to ensure the door closes automatically when not in use.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation cited on July 22, 2025:The hot water tap faucet was leaking.Fix the hot water faucet.Previous violation:1)The hand sink was dripping and was draining slowly.The hot water tap was turned off. The operator turned on the hot water tap.-Ensure that both the hot water and cold-water taps are always turned on to ensure proper hand washing and the hand wash sink is in good working condition.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle containing QUAT solution in the front food prep area and back prep area were measured at 0ppm.The operator made new QUAT solution, and the concentration was 200 ppm.**Ensure QUAT sanitizing solution is maintained at 200ppm at all times. **Verify concentration using QUAT test strip and change the QUAT solution regularly every 2-4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1)The hand sink was dripping and was draining slowly.The hot water tap was turned off. The operator turned on the hot water tap.-Ensure that both the hot water and cold-water taps are always turned on to ensure proper hand washing and the hand wash sink is in good working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The baseboard besides the display cooler in the front was coming off. -Fix the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops were stored inside the cheese inserts.Ensure that the scoops are stored in such a way that the food does not touch the scoop handle to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris found under the 3-compartment sink and the racks beside the 3-compartment sink.-Ensure that the area under the 3-compartment sink and the racks are cleaned.
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