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Panago Pizza

16652 95 Street NW Edmonton AB T5Z 3L2 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on August 24, 2026, found no infractions.

2 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on August 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 5, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the walk-in cooler was measured at 8–10.3C. A technician was on-site at the time of inspection to repair the cooler.Food temperatures were not reduced to 4C or below within 30 minutes. The operator later confirmed that all perishable food in the walk-in cooler had been discarded.Ensure all coolers are maintained at 4C or below at all times. Discard potentially hazardous food held above 4C for over 2 hours.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was generally well-maintained. However, the following coolers were missing internal monitoring thermometers:- Front stand cooler with desserts- Stand cooler with dipping sauces- Prep cooler (bottom compartment)Please ensure all coolers are equipped with internal monitoring thermometers to monitor and verify temperatures.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle near the front handwashing sink is measured at 50ppm QUAT sanitizer with QUAT sanitizer test strips. Ensure that QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
  5. Monitoring Inspection

    0 infractions

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