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Panago Pizza

216 Anderson St Nelson BC V1L 3X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panago Pizza has been inspected 7 times by Interior Health Authority since June 18, 2018. The most recent inspection, on September 9, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 23, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on February 15, 2022. For example: 7 Are foods protected from contamination?

  • 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 February 15, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 18, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on June 18, 2018. For example: 6 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The dishwasher sanitizer is almost empty. Staff cannot locate replacement jug.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler temperature is 11 C at the time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): An insert with ground beef is stored in the deep freezer uncovered.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please replace glass tube lights with shatter proof tube lights.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Side was open at the time of inspection. When questioned, staff stated that it was to allow cool air into the premises.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Side counter can opener blade was unclean with old food on it.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Sole staff member onsite at the time of inspection did not have FOODSAFE or equivalent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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