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Panda Express 60008

1 - 10175 186 Street NW Edmonton AB T5S 0G5 · Food - General

Official record from Alberta →

Inspection summary

Panda Express 60008 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on September 17, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 26, 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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility continues to use loosely woven stainless-steel scrubbers at wok cooking stations and used for cleaning woks in between cooking food items. The practice of using metal scrubbers is not a good practice as it creates risks of food contamination.Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding:Prep cooler in the kitchen storing cut vegetables is still not in good working. Do not store potentially high-risk food in the prep cooler until repairs have been completed and the prep cooler is capable of maintaining temperatures of 4.0°C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility continues to use loosely woven stainless-steel scrubbers at wok cooking stations and used for cleaning woks in between cooking food items. The practice of using metal scrubbers is not a good practice as it creates risks of food contamination.Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in the kitchen storing cut vegetables measured at a temperature of 11.2°C. As per the operator the prep cooler has been malfunctioning and is awaiting repairs. Do not store potentially high-risk food in the prep cooler until repairs have been completed and the prep cooler is capable of maintaining temperatures of 4.0°C or less. Food items from the prep cooler were moved into the walk-in cooler by operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Loosely woven stainless-steel scrubbers located at wok cooking stations and reported to be used for cleaning woks in between cooking food items as per operator. Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with vegetables in the kitchen is at 10C. Please do not store potentially high risk food in the cooler until it is at or below 4C.

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