Panda Garden
5007 50 Avenue Bonnyville AB T9N 2G6 · Food - General
Inspection summary
Panda Garden has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 10, 2026, found no infractions.
5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
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.
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 5 times across 5 separate inspections, most recently on August 28, 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?
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 3 times across 3 separate inspections, most recently on December 23, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 July 18, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 6 times across 5 separate inspections, most recently on August 28, 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 5 times across 5 separate inspections, most recently on August 18, 2026. 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.
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Pest control records were not available for review at the time of inspection.Ensure that monthly pest control records are maintained and kept onsite for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Extensive grease and food debris accumulation were observed in the following areas:- Floor surfaces underneath the deep fryer units and underneath the cooking station.- Floor surfaces and shelving units within the walk-in cooler.Ensure that all areas of the premises, including floors, shelving, storage areas, high-touch surfaces, and hard-to-reach spaces beneath and behind equipment, are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
- 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?
- Monitoring Inspection
4 infractions
- 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?
- Pest control records were not available for review at the time of inspection.Ensure that monthly pest control records are maintained and kept onsite for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the ceramic wall tiles located behind the cook station was observed to be damaged and detaching from the wall.Ensure that the wall is repaired and maintained in good condition with a smooth, durable, and easily cleanable finish to facilitate effective cleaning and sanitation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple chopping knives were observed stored in the gap between the wooden chop station and the wall. Food debris was still attached to the knives at the time of inspection. The owner immediately removed the knives and placed them in the dishwashing area for cleaning.Ensure that all utensils are cleaned and sanitized after use and stored in a manner that protects them from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Extensive grease and food debris accumulation were observed in the following areas:- Floor surfaces underneath the deep fryer units and underneath the cooking station.- Floor surfaces and shelving units within the walk-in cooler.- Storage space beneath the food preparation counter.Additionally, high-touch surfaces, including cooler unit handles, were observed in an insanitary condition.Ensure that all areas of the premises, including floors, shelving, storage areas, high-touch surfaces, and hard-to-reach spaces beneath and behind equipment, are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food items in the walk-in cooler were observed uncovered and stored directly beneath the cooler fan.Please ensure that all food items are properly covered while in storage to prevent contamination.December 23, 2025: Operator requested additional time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips used to measure chlorine sanitizer concentration were observed to be past their expiry date and did not provide accurate results during testing.Please obtain test strips to ensure proper measurement of chlorine sanitizer concentration.December 23, 2025: Operator requested additional time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large plastic tray used for cooling food items was observed in an unsanitary condition with dust and food debris buildup in the corners.Please ensure all utensils are thoroughly cleaned and sanitized before use.December 23, 2025: Operator requested additional time.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure all areas are maintained in a clean and sanitary condition to prevent pest attraction. The following areas in the kitchen require cleaning due to the accumulation of food debris:Storage space under the food prep counterBehind and under the range grillUnder and around the refrigeratorAll of the above areas requiring cleaning were identified and discussed with the owner during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A small bucket of water was observed being used as an additional method for handwashing. Education was provided, and the owner discarded the water from the bucket.Please ensure that the designated handwashing sink is always used for handwashing purposes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food items in the walk-in cooler were observed uncovered and stored directly beneath the cooler fan.Please ensure that all food items are properly covered while in storage to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips used to measure chlorine sanitizer concentration were observed to be past their expiry date and did not provide accurate results during testing.Please obtain test strips to ensure proper measurement of chlorine sanitizer concentration.
- 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?
- No food handling permit was posted. Please ensure the food handling permit is posted in a location that is clearly visible to clients at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large plastic tray used for cooling food items was observed in an unsanitary condition with dust and food debris buildup in the corners.Please ensure all utensils are thoroughly cleaned and sanitized before use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure all areas are maintained in a clean and sanitary condition to prevent pest attraction. The following areas in the kitchen require cleaning due to the accumulation of food debris:Storage space under the food prep counterBehind and under the range grillUnder and around the refrigeratorAll of the above areas requiring cleaning were identified and discussed with the owner during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not observed at the working stations/counter.Staff was instructed to always keep the sanitizer solution (bleach 100 ppm) nearby to the working counter to wipe the surfaces when needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Inside the walk-in cooler, one food item was directly stacked over the other (bottom of one container was directly touching food item stored below causing a risk of cross-contamination). 2. One of the food containers was directly stored at the ground inside the walk-in cooler. Corrections made onsite.
- 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 small gap was observed at the back door, that could be an entry point for pests. Please repair the weatherstripping.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Reoccurring violationKnives were found improperly stored—inserted into the narrow space between the table and the wall (not an appropriate storage). Corrective Actions:The operator was instructed to wash the knives in the dishwasher. Knives should be stored in a clean, designated container or placed inside a knife holder.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large trays (3) of cooked rice were observed sitting at room temperature on the back counters, with internal temperatures measured between 35°C and 40°C.Health Concern:Cooked rice is a potentially hazardous food. At temperatures between 4°C and 60°C (the "danger zone"), bacteria such as Bacillus cereus can rapidly multiply and produce toxins that may not be destroyed by reheating. This poses a significant risk of foodborne illness.Corrective Actions:Do not store bulk cooked rice at room temperature.Keep it cool (4C or below) or hot (60C or above). Alternatively, if rice need to be held at room temperature--Time-label the containers.Ensure rice is not kept at room temperature for more than 2 hours.Discard any rice that exceeds the 2-hour limit. Operator time labeled the containers onsite. Proper cooling off of rice also discussed.
- 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 small gap was observed at the back door, that could be an entry point for pests. Please repair the weatherstripping.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were found improperly stored—inserted into the narrow space between the table and the wall (not an appropriate storage). Corrective Actions:The operator was instructed to wash the knives in the dishwasher. Knives should be stored in a clean, designated container or placed inside a knife holder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- -Significant number of mice droppings were observed inside the dry storage area (on the floor), behind the freezers and inside the storage room.Actions taken:-Issue discussed with the operator, last pest control treatment was done recently. -Education was provided to keep all the food in the food grade, pest proof containers. -Mice dropping cleanup procedure was discussed with the operator. -Education provided to seal the gaps, if any.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Overall, general cleaning and sanitation of the facility was unsatisfactory.-Deep cleaning is required in the kitchen especially;- under the dishwashing area.- in the dry storage area- storage room- all the shelves- outer surface of the freezers- below the preparation tables-the walls behind the cooking line-outer ventilation hood-Organization is required, remove the unnecessary items and store every food container above the ground.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions