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Pizza Panorama

220 - 1110 Panatella Boulevard NW Calgary AB T3K 0S6 · Food - General

10 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 29, 2026- The cooler is still unable to maintain adequate food temperatures.Please discontinue the use of this cooler pending when it is repaired or replaced.June 09, 2026- The top inserts of line coolers were observed between 8-9 degrees Celsius.**Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees Celsius or below.
    • 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 wood lining on the corner of the cash counter was observed to be splitting, and duct tape was used to temporarily repair the split.- The wall opposite the cash counter was observed to have holes and peeling paint. **Have these items repaired to ensure that their surfaces remain cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceiling tiles and vent ducts have a buildup of dust.**Have these areas/items cleaned and increase the frequency of cleaning within the cleaning schedule.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Chlorine sanitizer used for sanitizing food surfaces was not maintained at adequate concentrations and measured at 0ppm. **Ensure chlorine sanitizers are maintained at 100-200ppm.Operator mixed bleach to 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The top inserts of line coolers were observed between 8-9 degrees Celsius.**Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees Celsius or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Operator knowledge regarding manual dishwashing was inadequate. **Dishware must be cleaned with soap, rinsed with water, then sanitized by fully immersing within sanitizer for at least 2 minutes before being set to dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The handwashing stations located by the entrance into the kitchen and by the dishwashing station was not stocked with handwashing supplies, there was no soap or paper towel at the time of the inspection. **Handwashing sinks must be supplied with running water, soap, and paper towels 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 handwashing sink beside the dishwashing area had faulty plumbing and was leaking water when in use. *Please repair the plumbing to ensure it is free of leaks.- The wood lining on the corner of the cash counter was observed to be splitting, and duct tape was used to temporarily repair the split.- The wall opposite the cash counter was observed to have holes and peeling paint. **Have these items repaired to ensure that their surfaces remain cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Several equipment was observed to have a significant amount of food/grease residue. Namely:1. The body of the dough mixer2. The counter-mounted can opener3. The pizza oven.**Have these items cleaned and sanitized and ensure that the frequency of cleaning is increased within the cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Several areas had a significant amount of grease/flour/dirt build up. Namely:1. The floor underneath the grill2. Floors underneath dough kneading tables. 3. Floors underneath the prep coolers4. Floors underneath the dishwashing station.5. Floors of the walk-in cooler.6. The ceiling tiles and vent ducts.7. Walls surrounding the dough kneading tables.8. The shelves in the walk-in cooler.**Have these areas/items cleaned and increase the frequency of cleaning within the cleaning schedule.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hockey tape was observed used for repairs on the faucet of the three-compartment sink. The adhesive tape was peeling and trapping contaminants, making it difficult to clean and sanitize the affected areas.Please remove the adhesive, repair the faucet, and thoroughly clean and sanitize the indicated areas.
  4. Risk Management Inspection

    4 infractions

    • 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?
      • Pest control records were not available.Develop and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shatterproof ceiling light bulbs were observed to be covered with grated ceiling tiles. With shatterproof bulbs installed, the grated ceiling tiles are not needed to prevent physical contamination if a bulb were to shatter.Grated ceiling covers are not a smooth, and easily cleanable surface. Please remove the grated ceiling covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hockey tape was observed used for repairs on the faucet of the three-compartment sink. The adhesive tape was peeling and trapping contaminants, making it difficult to clean and sanitize the affected areas.Please remove the adhesive, repair the faucet, and thoroughly clean and sanitize the indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard was observed to be used as a shelving liner located in the walk-in cooler. Cardboard is not a smooth, easily cleanable, and impervious surface.Please remove the cardboard so the shelving surfaces can be cleaned and sanitized.
  5. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two out of three drain plugs were unavailable. All three drain plugs are required to properly wash and sanitize dishes using the three-compartment sink method.Please obtain two more drain plugs to ensure that the three-compartment dishwashing method can be properly followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash station located in the kitchen beside the three-compartment was missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please ensure the handwash station is fully stocked with liquid hand soap, paper towels, and supplying hot and cold water to staff at all times.2) The soap dispenser for the handwash station located at the entrance of the kitchen was observed to be clogged and unable to dispense an adequate amount of liquid hand soap for proper hand hygiene.Please repair the soap dispenser to ensure it is providing liquid hand soap to staff at all times.3) The handwash sink located in the kitchen next to the three-compartment sink was observed to be blocked by a garbage can, preventing proper access for hand hygiene.Please remove the garbage can to ensure unobstructed access to the handwash station.
    • 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?
      • Pest control records were not available.Develop and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective covers for the ceiling light fixtures were observed to be missing. These covers are essential for protecting food products from physical contamination in the event that a bulb were to shatter.Please install light covers that are smooth, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape and hockey tape were observed used for repairs on the faucet of the three-compartment sink, around the edge where the sink connects to the wall, and along the edges of the prep table where the dough was processed. The adhesive tapes were peeling and trapping contaminants, making it difficult to clean and sanitize the affected areas.Please remove the adhesive, repair the faucet, and thoroughly clean and sanitize the indicated areas.2) Table mounted can opener was observed to be covered with leftover food debris, posing a risk of cross-contamination of food in contact with the surface of the blade.Please clean and sanitize the table mounted can opener.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic bin used to store used hot pans from the oven were observed to be covered in grime and food debris, posing a risk for cross-contamination and a food source for unwanted pests.Please ensure that the storage bin is cleaned and sanitized regularly. If the bin is severely damaged from the heat of the pans and becomes difficult to clean, please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls throughout the facility were observed to be covered in dust and loose debris, potentially becoming a physical contaminant.Please clean the indicated areas. The operator informed the inspector that the kitchen will be renovated, and the walls will be cleaned and repainted.2) The fan cover located in the walk-in cooler was observed to be dusty and covered in loose debris.Please clean the indicated area to ensure it is free of dust and loose debris top prevent physical contamination.3) The following areas were observed to be covered in dust, grime, and food debris, including but not limited to:- The floors throughout the facility including hard to reach areas behind kitchen equipment, prep tables, and shelving units- The surfaces of prep tables, and kitchen equipment- All containers throughout the facility used to store dry ingredients, herbs, and spices- Condiment bottles containing hot sauce and ranch dressing- High touch areas like cooler handles, cupboard handles, telephones, and point of service systemsPlease clean and sanitize the indicated areas to prevent cross-contamination and the attraction of pests.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The requested sanitizer solution was unavailable, and the operator was utilizing a lemon-scented sanitizer, which is not approved for food contact surfaces.The operator promptly obtained chlorine bleach. Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.2) A chemical spray bottle located at the back was observed to be improperly labelled. The spray bottle labelled bleach sanitizer was filled with dish detergent. Labelled sanitizer bottles and chemicals prevent confusion between employees and ensure safe handling and accidental mixing.Please rinse the spray bottle and refill it with the specified contents as indicated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was observed stored at room temperature in the microwave. The temperature of the gravy, measured with a probe thermometer, was 23C. Perishable foods, such as gravy, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator promptly discarded the gravy.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two out of three drain plugs were unavailable. All three drain plugs are required to properly wash and sanitize dishes using the three-compartment sink method.Please obtain two more drain plugs to ensure that the three-compartment dishwashing method can be properly followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash station located in the kitchen beside the three-compartment was missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please ensure the handwash station is fully stocked with liquid hand soap, paper towels, and supplying hot and cold water to staff at all times.2) The soap dispenser for the handwash station located at the entrance of the kitchen was observed to be clogged and unable to dispense an adequate amount of liquid hand soap for proper hand hygiene.Please repair the soap dispenser to ensure it is providing liquid hand soap to staff at all times.3) The handwash sink located in the kitchen next to the three-compartment sink was observed to be blocked by a garbage can, preventing proper access for hand hygiene.Please remove the garbage can to ensure unobstructed access to the handwash station.
    • 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?
      • Pest control records were not available.Develop and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective covers for the ceiling light fixtures were observed to be missing. These covers are essential for protecting food products from physical contamination in the event that a bulb were to shatter.Please install light covers that are smooth, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape and hockey tape were observed used for repairs on the faucet of the three-compartment sink, around the edge where the sink connects to the wall, and along the edges of the prep table where the dough was processed. The adhesive tapes were peeling and trapping contaminants, making it difficult to clean and sanitize the affected areas.Please remove the adhesive, repair the faucet, and thoroughly clean and sanitize the indicated areas.2) Table mounted can opener was observed to be covered with leftover food debris, posing a risk of cross-contamination of food in contact with the surface of the blade.Please clean and sanitize the table mounted can opener.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls throughout the facility were observed to be covered in dust and loose debris, potentially becoming a physical contaminant.Please clean the indicated areas. The operator informed the inspector that the kitchen will be renovated, and the walls will be cleaned and repainted.2) The fan cover located in the walk-in cooler was observed to be dusty and covered in loose debris.Please clean the indicated area to ensure it is free of dust and loose debris top prevent physical contamination.3) The following areas were observed to be covered in dust, grime, and food debris, including but not limited to:- The floors throughout the facility including hard to reach areas behind kitchen equipment, prep tables, and shelving units- The surfaces of prep tables, and kitchen equipment- All containers throughout the facility used to store dry ingredients, herbs, and spices- Condiment bottles containing hot sauce and ranch dressing- High touch areas like cooler handles, cupboard handles, telephones, and point of service systemsPlease clean and sanitize the indicated areas to prevent cross-contamination and the attraction of pests.
  7. Demand 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?
      • Pest control records were not available.Develop and maintain pest control records.
  8. 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?
      • Pest control records were not available.Develop and maintain pest control records.
  9. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ranch was being stored at room temperature at the front service area.Ensure that this sauce in maintained under 4C or less at all times. The bottle must be placed in an ice bath or kept in the front cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink next to the dishwashing sinks was not operational.Repair this sink.
    • 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?
      • 1. The stand mixer had mice in it.Clean and sanitize all equipment and areas contaminated by mice droppings.2. Pest control records were not available.Obtain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large stand mixer near the front service area was covered in food debris. 2. The interior of the prep coolers had an accumulation of food debris.Thoroughly clean and sanitize these indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceiling had a significant accumulation of dust.2. Beneath the wire shelving and behind the prep coolers there was a significant accumulation of dirt and food debris.Thoroughly clean these indicated areas.
  10. Monitoring Inspection

    0 infractions