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Panago Pizza

1575 Vancouver Street, Victoria, BC, V8V 0C8 · Food Premises

Official record from Island Health →

Inspection summary

Panago Pizza has been inspected once by Island Health (Vancouver Island Health Authority), on August 6, 2026. The most recent inspection, on August 6, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. 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 August 6, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 August 6, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

About this data

These results come from Island Health (Vancouver Island 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

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Preparation cooler was measured at around 8°C and the food stored inside was measured around 7-10°C. Thermometer in the cooler showed 8°C.
      • Operator was directed to move all potentially hazardous foods to the walk-in cooler as the food was just prepared within one hour. Corrected at time of inspection. Please service the fridge to ensure it can be maintained to store potentially hazardous foods at 4°C or below. Perform temperature checks daily and maintain temperature logs.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low-temperature dishwasher was tested and measured 10ppm chlorine after sanitizing rinse.
      • The dishwasher sanitizer was primed and the chlorine concentration measured at 50ppm after final sanitizing rinse. Corrected at time of inspection. Ensure to check concentration of chlorine sanitizer daily to ensure it to be at 50-100ppm after sanitizing rinse. Prime the sanitizer or service the dishwasher if necessary. Comments Routine inspection conducted. Handwashing sink is equipped with hot and cold running water, liquid soap, and paper towel. Three-compartment sink and QUATS sanitizer dispenser is in place. QUATS sanitizer was measured at 200ppm with available test strips. General sanitation is good.

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