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Extreme Pita

1A - 805 East Lake Boulevard NE Airdrie AB T4A 2G4 · Food - General

Official record from Alberta →

Inspection summary

Extreme Pita has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on August 25, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on October 10, 2024. 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?

  • 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 October 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 3 separate inspections, most recently on August 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 May 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATIONThe edge of the back food preparation table nearest the compartment sink is damaged, making the surface difficult to properly clean.Repair area to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1. Food debris was noted in the bottom shelf of the smoothie freezer and prep coolers in the front food prep area**Please clean.2. Grease build-up was noted on the handles of the coolers throughout the front service area**Please clean.3. Food debris was noted on the floor of the walk-in freezer.**Please clean
  2. Monitoring Inspection

    6 infractions

    • 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 sink in the back food preparation area is not operational. Complete repairs to sink to ensure it is available for use. Use alternate available sink for handwashing until repair is completed.
    • 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 edge of the back food preparation table nearest the compartment sink is damaged, making the surface difficult to properly clean.Repair area to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1. Food debris was noted in the bottom shelf of the smoothie freezer and prep coolers in the front food prep area**Please clean.2. Grease build-up was noted on the handles of the coolers throughout the front service area**Please clean.3. Food debris was noted on the floor of the walk-in freezer.**Please clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry food utensil storage is located directly below the paper towel dispenser for the back food preparation area, raising concerns of equipment contamination as a result of the handwashing process. Move equipment storage away from area directly underneath paper towel dispenser or otherwise modify food equipment storage to remove potential for contamination from hand drying.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted on the fan inside the smoothie freezer.**Please clean.2. Debris build-up was noted under the equipment in the front food prep area.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving directly above the back food preparation area requires cleaning.The shelving of the walk-in cooler requires cleaning.Clean indicated areas.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONS:1. Food debris was noted in the bottom shelf of the smoothie freezer and prep coolers in the front food prep area**Please clean.2. Grease build-up was noted on the handles of the coolers throughout the front service area**Please clean.3. Food debris was noted on the floor of the walk-in freezer.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted on the ceiling above the smoothie freezer.**Please clean.2. Debris build-up was noted under the equipment in the front food prep area.**Please clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizing solution in the bucket in the front service area was measured at 0ppm. Solution was replaced.**Please ensure that QUAT sanitizing solution used in the facility is maintained at 200ppm at all times.**Conduct an hourly check on sanitizers and replace solutions to ensure optimum concentration is maintained.
    • 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 noted on the floor to the right, beside the walk-in freezer and on the floor under the 3-compartment sink.**Please remove mouse droppings in a sanitary way.**Ensure that adequate pest control measures are in place in the facility, monitor activity routinely and maintain records on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food debris was noted in the bottom shelf of the smoothie freezer**Please clean.2. Grease build-up was noted on the handles of the coolers throughout the front service area**Please clean.3. Food debris was noted on the floor of the walk-in freezer.**Please clean
  5. Monitoring Inspection

    2 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?
      • Mouse droppings were noted on the floor to the right, beside the walk-in freezer and on the floor under the 3-compartment sink.**Please remove mouse droppings in a sanitary way.**Ensure that adequate pest control measures are in place in the facility, monitor activity routinely and maintain records on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some mold build-up was noted in the ice machine.**Please clean and sanitize equipment.

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