Eat A Pita
2 - 4602 17 Avenue SE Calgary AB T2A 0V1 · Food - General
5 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vinegar solution is used to sanitize customer tables (high-touch surfaces). Vinegar is not an approved sanitizer and is not effective at eliminating harmful microorganisms, increasing the risk of contamination.- Use an approved sanitizer, bleach solution at 100 ppm. Ensure correct concentrations are prepared and verified using test strips.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature monitoring logs are not maintained for both walk in coolers, preventing verification that foods are consistently held at safe temperatures. This can result in undetected temperature abuse and increased risk of foodborne illness.- Implement temperature monitoring logs for both walk-in coolers & record temperatures on a daily basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers stored directly on the floor inside the walk-in cooler. Storing food on the floor exposes it to contamination from dirt, moisture, and pests, increasing the risk of food contamination.- Use approved shelving or racks for storage & store all food at least 15 cm (6 inches) off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken in hot holding measured at 57°C, below the required ≥60°C. Holding food below this temperature allows bacterial growth, increasing the risk of foodborne illness.- Adjust hot holding unit to maintain ≥60°C & do not overfill the unit to allow proper heat circulation.Stir food regularly to ensure even temperature distribution.
- 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?
- Weatherstripping at the back door is in disrepair. Door gaps allow the entry of pests such as insects and rodents, which can contaminate food, surfaces, and equipment, increasing the risk of foodborne illness & pest infestation in the facility.- Seal door gap using appropriate material.
- 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 record was not available.- Ensure to have pest control records, a blank copy of pest control record template is sent via email.** The violation above is not corrected **
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A raw wood shelving unit was observed in the kitchen.- Ensure to paint/seal it so that it is easy to clean and impervious to moisture.2. A few tiles were missing from wall.- Install the tiles and ensure that the wall floor joint is sealed.** The violation noted above is not corrected **
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board was rough/damaged that cannot be effectively cleaned and sanitized. Grooves and cracks can trap food debris and bacteria, increasing the risk of contamination and foodborne illness.- The damaged cutting board was discarded by the staff member during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule is not maintained. Lack of documentation can result in inconsistent cleaning.- Develop and implement a written cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 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 record was not available.- Ensure to have pest control records, a blank copy of pest control record template is sent via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A raw wood shelving unit was observed in the kitchen.- Ensure to paint/seal it so that it is easy to clean and impervious to moisture.2. A few tiles were missing from wall.- Install the tiles and ensure that the wall floor joint is sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The shelves in the walkin cooler required deep cleaning.
- 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?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.- Ensure adequate stock of chlorine test strips is maintained at all times.
- 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 record was not available.- Ensure to have pest control records, a blank copy of pest control record template is sent via email.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The countertop around hand washing sink is peeling off.Ensure to repair it.2. The silicon caulking around the two-compartment dishwashing sink appeared moldy and peeling off.Ensure to repair/replace the silicon caulk around the two compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- A leftover meat cone was observed in the freezer.Ensure not to save the left over donair cone in the cooler or freezer.The operator discarded the cone during inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?