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PANJ-AAB Restaurant

111 - 30 Market Boulevard SE Airdrie AB T4A 0V4 · Food - General

Official record from Alberta →

Inspection summary

PANJ-AAB Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on November 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 separate inspections, most recently on September 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on November 4, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on June 25, 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General grime and debris build up was noted in the following area:*Not corrected: 1. Area under the shelves in the walk in cooler**Corrected 2. Area by the mop sink 3. Inside of the dishwasher*Not corrected 4. Under shelves in the kitchen and under the deep fryer/stove area **Corrected 5. Debris built up noted on dry goods containers 6. Inside of the ice cream chest freezerDO THE FOLLOWING:1. Ensure the following areas are thoroughly cleaned and disinfected to prevent contamination and pest harbourage.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General grime and debris build up was noted in the following area:*Not corrected: 1. Area under the shelves in the walk in cooler**Corrected 2. Area by the mop sink 3. Inside of the dishwasher*Not corrected 4. Under shelves in the kitchen and under the deep fryer/stove area **Corrected 5. Debris built up noted on dry goods containers 6. Inside of the ice cream chest freezerDO THE FOLLOWING:1. Ensure the following areas are thoroughly cleaned and disinfected to prevent contamination and pest harbourage.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General grime and debris build up was noted in the following area:1. Area under the shelves in the walk in cooler2. Area by the mop sink3. Inside of the dishwasher4. Under shelves in the kitchen and under the deep fryer/stove area 5. Debris built up noted on dry goods containers 6. Inside of the ice cream chest freezerDO THE FOLLOWING:1. Ensure the following areas are thoroughly cleaned and disinfected to prevent contamination and pest harbourage.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up was noted around the ventilation outlets on the ceiling.**Please clean
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution containing cleaning cloths in the food prep area was measured at 0ppm. Staff mixed a fresh chlorine solution during the inspection, measuring 100ppm.**Please ensure that a fresh chlorine sanitizer is prepared at the start of the day when food is being prepared.**Monitor chlorine solution throughout the day using chlorine test strip to ensure that the concentration is maintained at 100ppm at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the paper towel dispenser at the hand wash sink by the cookline. Operator replaced the paper towel.**Please ensure that all hand wash sinks in the food facility are equipped with hot & cold water, soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water faucet for the hand wash sink by the cook line was turned off due to a leak in the faucet.**Please do not turn off hot water**Repair leaking faucet.
  9. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer in the kitchen had a build-up of food debris on the bottom layer.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The mop sink area had a build up of dirt on the floor and wall.**Please clean2. Please provide PHI a copy of the cleaning schedule for the restaurant detailing what is cleaned daily, weekly and monthly.

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