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Panda King Buffet And Sushi

9 - 10211 100 Street Westlock AB T7P 2G5 · Food - General

Official record from Alberta →

Inspection summary

Panda King Buffet And Sushi has been inspected 23 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on July 24, 2026, recorded 1 infraction.

11 of 23 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 4 separate inspections, most recently on July 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 4 separate inspections, most recently on March 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on March 10, 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?

  • 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 7 times across 7 separate inspections, most recently on June 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

23 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher. The operator advised that the top part of the sanitizer tube was worn out and it could render less amount of sanitizer to be sucked into the dishwasher. He indicated that he would change that part of the tube shortly. Ensure that at least a 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, if the dishwasher cannot be repaired shortly, dishes and utensils can still be washed and rinsed in the dishwasher; then, they must be manually sanitized in the sink with a 100ppm bleach solution for at least 2 minutes and left air dry.I
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters in the canopy and the walls behind the cooking line were observed greasy. Cleaning must be carried out at the above noted areas on a regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was kept around 8C even after the cooler door remained closed for 20 minutes. The operator was required to transfer all the high risk foods such as meats and seafoods to another cooler which was maintained at 4C during inspection. In the meantime, do not store high risk foods in the walk-in cooler and the temperature of the walk-in cooler should be closely monitored and necessary repairs should be carried out. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained after the low temperature type of dishwasher was run 4 times. The dishwasher should be examined and at least 50ppm chlorine residual be obtained after each cycle is completed.
    • 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?
      • Mouse droppings were observed on the floors at the dishwashing area and water heater area. The operator advised that PCO has been in the facility to monitor and treat the facility once a week and the situation has been improving. Ensure that mouse droppings be properly cleaned up and affected areas be disinfected as well.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 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 pest control company has been called in by the building owner to control the mouse issue. Some mouse droppings were observed on the floors at the dishwashing area, area behind the small chest freezer and around the water heater area. Proper cleaning and disinfecting must be carried out and the facility should be further monitored for this issue.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some foods intended for hot holding display were kept at 50C on the steam table. The operator was required to reheat those foods until the internal temperatures reach 74C; then, they can be transferred back to the steam table. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times. No foods should be placed on the steam table until the steam table is heated up. The water level in the steam table should be checked on a regular basis as well.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the low temperature type of dishwasher and no sanitizer was observed being sucked into the dishwasher. Repairs must be carried out. Ensure that at least a 50ppm of chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be manually sanitized in the sink with an approved sanitizing solution such as a 100ppm of bleach solution. The sink must be sanitized as well prior to use.
    • 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?
      • Some sticky straps were used in the kitchen to catch flies. They must be removed to prevent dead flies from falling into foods or onto food contact surfaces. A proper fly control method should be used such as a UV light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lids/covered on the dry good containers were observed dusty. Cleaning must be carried out. Some freezers need to be defrosted on a regular basis as well.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 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?
      • Mouse droppings were still observed on the floors behind the deep freezer at the dishwashing area. Proper cleaning must be carried out. Dry good containers for rice and flour must be covered.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters in the canopy and floors under the entire cooking line were observed greasy. Ensure that cleaning be carried out at the above noted areas on a regular basis.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy, floors under the deep fryers and grills were observed dirty. Thick layers of ice were observed from the ice cream freezer at the front self serving area. Cleaning must be carried out at the above noted areas on a regular basis.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the stainless steel cooling unit in front of the cooking line and walk-in cooler were kept at 8C during inspection and the temperatures did not go down after the doors were kept closed. The operator was required to transfer all the high risk foods to other cooling units which were maintained within the required temperature range during inspection. In the meantime, these two coolers must be closely monitored and repairs should be carried out if necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy were observed dirty. Cleaning must be carried out on a regular basis.
  19. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the stainless steel cooling unit in front of the cooking line and walk-in cooler were kept at 8C during inspection and the temperatures did not go down after the doors were kept closed. The operator was required to transfer all the high risk foods to other cooling units which were maintained within the required temperature range during inspection. In the meantime, these two coolers must be closely monitored and repairs should be carried out if necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy were observed dirty. Cleaning must be carried out on a regular basis.
  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy, exteriors of the deep fryers and grill, the floors under the entire cooking line were observed greasy. Cleaning must be carried out at the above noted areas on a regular basis.
  22. Risk Management Inspection

    0 infractions

  23. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature type of dishwasher needs to be further examined as some parts inside the dishwasher could get a 100ppm chlorine residual and some parts only got 10ppm chlorine residual through the same cycle.

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