Skip to content
Loading map…

Panago Pizza

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

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