Panago Pizza - Pacific Blvd
1267 Pacific Blvd, Vancouver BC V6B 5Z5 · Food Service Establishment 1
Inspection summary
Panago Pizza - Pacific Blvd has been inspected once by Vancouver Coastal Health, on May 13, 2026. The most recent inspection, on May 13, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.
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 once on May 13, 2026. For example:
Food is handled in a sanitary manner and is not subject to contamination.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 13, 2026. For example:
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
About this data
These results come from Vancouver Coastal 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.
1 inspection
- Routine
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is stored in a manner that promotes cross contamination.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
- Temperature records are not being used to monitor critical limits.
- Food is handled in a sanitary manner and is not subject to contamination.
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