Panda King Restaurant
10108 101 Avenue, Fort St. John, V1J 2B3 · Restaurant
Inspection summary
Panda King Restaurant has been inspected once by Northern Health Authority, on September 4, 2026. The most recent inspection, on September 4, 2026, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on September 4, 2026. For example:
301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on September 4, 2026. For example:
202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
About this data
These results come from Northern Health Authority, 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.
1 inspection
- Initial Inspection
3 infractions
- 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation: (CORRECTED DURING INSPECTION) Scoop without handle used for scooping out the food in the rice bin. (Public Health Significance) - Scoop handle is frequently touched and contaminated, which can cross contaminate the food ingredients, increasing the risk of foodborne illnesses.
- Corrective Action: Operator replaced the current scoop with one that has handle. Operator to ensure the scoop handle is stored away from the ingredient when not in use.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: (CORRECTED DURING INSPECTION) Some cutting boards were discolored and not smooth, which were difficult to clean. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm.
- Corrective Action: The operator replaced worn out equipment. Operator to ensure all food contact surfaces are smooth, non-porous, and easily cleanable.
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: (CORRECTED DURING INSPECTION) The light cover for the cooler near the stove is missing. (Public Health significance) - Equipment should have a smooth surface for easy cleaning, reducing the risk of food contamination.
- Corrective Action: The operator immediately installed the light cover.
- 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
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