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Panago Pizza

439 10 Ave N Williams Lake BC V2G 2L5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panago Pizza has been inspected 3 times by Interior Health Authority since October 24, 2023. The most recent inspection, on October 22, 2025, found no infractions.

1 of 3 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: Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 November 25, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 24, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 25, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 24, 2023. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dirty knife, wiping cloths, etc., stored on drying racks. Equipment and utensils that have been used should be rinsed, washed, sanitized, dried and put away.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No employees on site during time of inspection had a valid FOODSAFE certificate or equivalent. This is an operating requirement - Ensure all employees have this training if they are to be left in charge of the store.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: Quaternary Ammonia (QUAT) test strips were outdated. Corrective Action: Obtain new test strips to ensure the product is maintaining the required 200 ppm Quat concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Observed damaged items and utensils: • Knives with pitting on the blades • Broken plastic containers Corrective Action: Repair or replace items that are no longer in good working condition in order to reduce the risk of physical and biological contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7(1): Soap dispenser located at the front handwashing sink had fallen off the wall. Corrective Action: Re-attach the soap dispenser to the wall in order to easily access soap. F2.7(2): The paper towel dispenser at the handwashing sink located in the back of the facility was empty. Corrective Action: Re-fill the paper towel dispenser and ensure handwashing sinks are fully stocked at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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