Skip to content
Loading map…

Panda Hut Express

14204 118 Avenue NW Edmonton AB T5L 2M5 · Food - General

Official record from Alberta →

Inspection summary

Panda Hut Express has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on November 7, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 November 7, 2025. 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?

  • 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 5 times across 3 separate inspections, most recently on November 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on November 7, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on January 19, 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were observed stored alongside food in the dry storage area. Please ensure all personal effects are stored away from food to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink close to the walk-in cooler was observed to be blocked by a cart. Operator was instructed to remove it. Please ensure all hand wash sinks are accessible to facilitate regular handwashing.
    • 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?
      • Few mice droppings were observed in the facility especially at the entrance doors. Please clean and sanitize noted areas, continue to monitor for pest, keep facility clean and decluttered to control pest infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood and carton were noted on the floor under the storage rack beside the freezer. Operator was instructed to remove the carton. Please ensure that all surfaces and materials in the facility is smooth, durable and easy to clean.
  2. Demand Inspection

    0 infractions

  3. 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?
      • Hand sink is:-Not supplied with soap -Paper towel dispenser not working properly (stuck)Corrected during inspection.
  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pair of boots were noted stored on shelf in meat slicing area.Action item: store personal belongings in a designated area away from food storage/processing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand sink was obstructed.Please keep large items out of sink basin to accommodate frequent handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood surfaces noted in kitchenPlease paint surfaces to render smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Frayed metal sieve noted in bakery area - sieve was discarded during inspection.Please ensure frayed metal sieves are not being used as the small metal pieces where frayed can pose a physical contamination risk to the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- knife holders in detail- cooking equipment with built-up grease and food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- walls with built up grease near cooking equipment- ceiling tiles with built up dust/smoke

Nearby inspected facilities

Own this business? Add a badge to your website