Panda Garden
5007 50 Avenue Bonnyville AB T9N 2G6 · Food - General
10 inspections
- 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
- Monitoring Inspection
0 infractions