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Panago Pizza

108 3328 15th Avenue, Prince George, V2M 0A1 · Restaurant

Official record from Northern Health →

Inspection summary

Panago Pizza has been inspected once by Northern Health Authority, on May 13, 2025. The most recent inspection, on May 13, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 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 May 13, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 13, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Northern Health Authority, 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.

1 inspection

  1. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods such as pepperoni, pineapple etc., were stored above 4°C (4.8°C, 6.5°C when measured using surface infrared thermometer & 5.7°C when measured using an internal probe thermometer) in the open-top coolers in the front end of the kitchen. (Public Health significance) - Potentially hazardous food items when stored in the temperature danger zone (4°C-60°C) can cause growth of illness causing pathogens and toxins. Such food items if consumed may result in food-borne illness.
      • Corrective Action: Operator to store food items in smaller batches to ensure adequate cooling. Keep the lid of the open-top cooler closed after use, to maintain the appropriate storage temperature.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping clothes used for wiping the food contact surfaces were observed stored directly on the counters between use. (Public health significance)- Wiping cloths when stored outside the appropriate sanitizer solution may cause growth of illness causing pathogens, if the same wiping cloths are used to clean and sanitize food contact surfaces, they can cause contamination of food items.
      • Corrective Action: Staff immediately placed all the wiping cloths into tubs containing sanitizer solution ensuring it was fully immersed in the sanitizer solution (quats-200ppm). Operator must store all wiping cloths in sanitizing solution between uses. Operator to frequently test the sanitizing solution with test strips and change the solution when deemed necessary or observed visibly dirty.

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