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Panago Pizza

9687 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Panago Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on June 1, 2026, found no infractions.

4 of 6 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: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on May 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 21, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 October 31, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 31, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bottle was measured at 0ppm. Fresh solution made, measured at 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was observed at the delivery door that could be a potential entry point for pest. Please repair the gap.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient bin under prep table scoop was stored improperly with handle touching ingredient.- Ensure scoops are stored with handle facing up or in a separate clean food safe container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not drawing sanitizer solution into machine.- Operator was able to determine the tube to the sanitize bottle was not positioned in a way to allow the sanitizer to draw up the tube. Machine was primed and solution entered machine towards end of the inspection.- Advised operator to ensure staff are aware of this issue and to test concentration every morning before running a dish load.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both QUAT and Chlorine test strips were expired. Chlorine test strip was also discoloured which will give false readings.- Acquire new test strips and store them in a dry area to prevent discolouration.- Ensure staff are testing chemical concentrations frequently.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • QUAT sanitizer solution spray nozzle was broken and does not spray.- Spray nozzle was replaced with new one.
  6. Initial Inspection

    0 infractions

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