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Panda Express 60011

305 - 935 Street Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Panda Express 60011 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on December 17, 2025, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 4 separate inspections, most recently on December 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on February 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 2 separate inspections, most recently on February 14, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 November 25, 2024. For example: 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?

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. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were noted on prep counters at the time of inspection. Please be advised that all wiping cloths are stored in a sanitizing solution at all times. All these wiping cloths were removed during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both paper towel dispensers were not in operational state at the time of inspection. Please repair or replace both paper towel dispensers.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counters. These were moved during the inspection. Please note all cleaning cloths must be stored in the quat solution at all times. Please do not store cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were not washing hands between tasks. Staff members were noted to be changing gloves without performing hand washing. Importance of hand washing and glove policy were discussed with the operator during the inspection. Please wash hands between tasks and before putting gloves and after taking them off and between glove changes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid of the rice bulk container was noted to be cracked. Please replace the cracked lid.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not properly sanitizing dishes. Staff members indicated that they leave clean dishes in the quat solution for five seconds. Please note that clean dishes must be fully submerged in the quat solution for at least two minutes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not observed at the hand washing sink located in the back area. Please ensure that the hot water is present at all sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor drain underneath the prep sink was noted to be uncovered. Please cover the floor drain.2. The cooking equipment water line was noted to be leaking. Please repair the leaking water line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was noted on the door handles of all prep coolers, inside the deep fryers, and on dishwashing faucets. Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning towels were observed on the counter. Towels were immersed in the sanitizer during inspection.Ensure wet cleaning clothes are stored in a sanitizer or in laundry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at both handwashing sinks in the kitchen were non-functional. Staff indicated replacement had been ordered.Ensure dispensers are operational.
    • 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?
      • An expired permit was posted. Valid permit was posted during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk in freezer light is not operational.Ensure light is replaced and freezer is well lit.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted on prep counters. These were moved during the inspection. Please ensure that all cleaning cloths are stored in a sanitizing solution at all times. 2. The concentration of quat solution was noted to be at 100 ppm. The operator prepared a fresh quat solution during the inspection. Please be advised to change quat solution frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal item (cell phone) was noted on the prep counter. These were moved during the inspection. Please do not store staff personal items on prep counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the hot holding units was not in operational. The operator indicated that they have contacted the company to have this unit repaired. The operator was advised not to use this unit until it is repaired.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was observed to be empty. The operator stocked the hand washing sink during the inspection.
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