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Panago Pizza #42

510-1950 Harvey Ave Kelowna BC V1Y 8J8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panago Pizza #42 has been inspected 10 times by Interior Health Authority since March 26, 2013. The most recent inspection, on February 3, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 October 20, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 across 2 separate inspections, most recently on October 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 9, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 22, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on January 30, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food inside the front prep table refrigerators were measured at temperatures as high as 9deg.C. Operator indicated that the units had been defrosted earlier in the day and turned on at around noon/12:00pm, approximately one hour before loading food into the unit. Accordingly, all food stored within the two front prep table refrigerators were relocated by staff into the walk-in refrigerator at the time of inspection. Please confirm professional servicing of these refrigeration units and ensure that they are not put back into use for food storage until 4deg.C or less is confirmed and maintained. Going forward, please ensure that refrigeration units are brought back down to a temperature of 4deg.C or less following a defrosting and cleaning of the unit and prior to reloading with food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please clean walk-in refrigerator shelving units where there was an observed build-up of organic filth.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonia sanitizer solution in the front area of the facility had a concentration of 400 ppm. As per the manufacturer's instructions, the sanitizing solution must be 200 ppm to ensure adequate sanitizing action and proper food safety. The operator mixed a new sanitizer solution with a concentration of 200 ppm at time of inspection. Please inform staff on proper mixing and testing of sanitizing solution for use on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed "no rinse" sanitizer solutions mixed at 400-600+ ppm.
  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of some Potentially Hazardous Food (PHF) Ingredients within inserts in the upper sections of the front prep table refrigerator were measured as high as 10deg.C
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Many areas of the facility are showing a build up of organic filth and require additional cleaning to meet minimum levels of sanitation. It is noted that the facility is closing for renovation and will be re-opening mid February 2019.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The light cover inside the walk-in cooler was found missing.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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