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Panago Pizza 233

107 - 13209 102 Street Grande Prairie AB T8X 0V5 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza 233 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on April 11, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on March 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on March 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on March 26, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler at the time of inspection was wearing a hat but not a beard net.Ensure beard net is worn by staff who have a beard. This is to prevent the potential contamination of food by hair.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handlers wash hands then use a cloth towel to dry hands. Food handler was educated on proper hand washing technique. Ensure only single use papers towels are used to dry hands. Do not use a cloth towel to dry hands.
  3. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are using a cloth towel to dry hands. Cloth towel was removed. Ensure only single use paper towels are used to dry hands.Both the food handler and the operator were provided education on the importance of hand washing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler at the time of inspection was wearing a hat but not a beard net.Ensure beard net is worn by staff who have a beard. This is to prevent the potential contamination of food by hair.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records are not kept for small bar cooler. Ensure temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of small bar cooler was 7 Deg C. it was adjusted during inspection and temperature dropped to 4 Deg C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler was not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All the paper towel dispenser was empty at the hand washing sinks. Food handlers stated a cloth towel was use t dry hands. Cloth towel was stored on top of the liquid soap dispenser. Ensure paper towel and liquid soap dispenser is refilled immediately once its empty. Do not use a cloth towel to dry hands.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not displayed on the wall.Ensure food handling permit is displayed where it is easily visible to the public.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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