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Panda Express

5A - 16704 127 Street NW Edmonton AB T6V 1J6 · Food - General

Official record from Alberta →

Inspection summary

Panda Express has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on May 11, 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 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7, 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 5 separate inspections, most recently on May 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 6 separate inspections, most recently on May 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on May 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several ants were found around beverage syrup boxes in the back area. The syrup containers were enclosed. Operators were instructed to remove boxes and clean area. The area was being cleaned during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic in oil and minced ginger are left out at room temperature until finished, and sometimes until the end of the day. The garlic-in-oil and minced garlic containers indicate that the products must be kept refrigerated. Do not store potentially hazardous food items at room temperature. Keep potentially hazardous food at ≤4C or ≥60C. An ice bath may be used to maintain cold temperatures. If minced garlic and ginger are kept at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours.Education was provided. Garlic and ginger were moved back to the cooler. Photos were later provided confirming that an ice bath was implemented for the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the hand sink in the back kitchen was turned off. Ensure that hot water is available at all handwashing sinks at all times to facilitate proper handwashing. The tap was turned back on during the inspection.
    • 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?
      • Several ants were observed around syrup beverage boxes and area in the back. The pest control company was called in. Recent pest control records indicate no activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A foul odor was noted in the back area near the grease trap. A bolt appeared to be missing from the grease trap floor cover. Ensure that the grease trap is regularly cleaned and maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires attention:- Microwave — food debris and grime noted on the interior and exterior surfaces.- Prep cooler door handles — minor grime noted.Please clean and maintain in a sanitary condition, with particular attention to high-touch surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Walk-in cooler floors especially around corners/edges- Walk-in freezer floors beneath shelving- Floors near syrup area - pooling water noted- Syrup area where ants were notedPlease clean and maintain in a sanitary condition.The syrup area was being cleaned during the inspection. Photos were later received showing that the floors had been cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All five fryer baskets with green handles have loose metal wires not attached to frame posing a risk for physical contamination of food.Please cut off wires, wrap loose ones around wires beside, or obtain new baskets.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions noted stored directly on ground in walk-in cooler.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit posted.Please post current copy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles x2Please re-install
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Prep coolers in cooking area: inside coolers, inside and outside doors, gaskets- Outer sides of same prep coolers where garbage bin is stored- Metal transport cart- Outside of microwave- Large rice cooker- Knife holder in back- Outside surfaces (side) of hot holding cabinet
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All five fryer baskets with green handles have loose metal wires not attached to frame posing a risk for physical contamination of food.Please cut off wires, wrap loose ones around wires beside, or obtain new baskets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Walk-in cooler floors especially along walls and under shelving units- Stainless steel walls on the outside of walk-in cooler and walk-in freezer- Inside metal storage bins across sinks- Shelves under flat top grill - built up grease noted- Table and shelf under large rice cooker- Lower shelf under right prep sink in back area
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside prep cooler and prep freezer (built up ice) in front area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- floor inside walk-in cooler esp under storage shelves. Built up water also noted.- wall beside and behind raw meat storage area in walk-in cooler.
  7. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed from white plastic pipe in back area by hot water tank.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside prep cooler and prep freezer (built up ice) in front area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- floor inside walk-in cooler esp under storage shelves. Built up water also noted.- wall beside and behind raw meat storage area in walk-in cooler.
  8. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed from white plastic pipe in back area by hot water tank.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside prep cooler and prep freezer (built up ice) in front area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- floor inside walk-in cooler esp under storage shelves. Built up water also noted.- wall beside and behind raw meat storage area in walk-in cooler.
  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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