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Extreme Pita

2110 Prince of Wales Dr Richardson SK S4V 3A6 · Food Premises

Official record from Saskatchewan →

Inspection summary

Extreme Pita has been inspected 5 times by Saskatchewan Health Authority since September 2, 2025. The most recent inspection, on September 1, 2026, recorded 3 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 August 18, 2026. For example: Manual Dishwashing

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 18, 2026. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 18, 2026. For example: Handwashing

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 18, 2026. For example: Chemical Storage

  • 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 4 times across 2 separate inspections, most recently on September 1, 2026. For example: Maintenance & General Sanitation

About this data

These results come from Saskatchewan 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.

5 inspections

  1. Follow-up

    3 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and section 2.1 of the Food Facility Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and section 1.5(7) of the Food Facility Standards.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to section 1.6(2) of the Food Facility Standards.
  2. Routine

    11 infractions

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is thawed at room temperature or in another unsafe manner. Refer to sections 2.3(6) and (7) of the Food Facility Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to section 1.10(2)(c) of the Food Facility Standards.
    • Licence
      • Extensions, renovations or alterations were made without local authority approval. Refer to section 4 of The Food Safety Regulations and section 1.1 of the Food Facility Standards.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to section 1.6(2) of the Food Facility Standards.
    • Manual Dishwashing
      • Detergent for washing or chemicals for sanitizing tableware, utensils, and equipment are not provided. Refer to section 3.2(1) of the Food Facility Standards.
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.3(1) of the Food Facility Standards.
    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to section 3.2(2) of the Food Facility Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and section 1.5(7) of the Food Facility Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and section 2.1 of the Food Facility Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to section 4(4)(e) of the Food Facility Standards.
  3. Routine

    0 infractions

  4. Routine

    0 infractions

  5. Routine

    0 infractions

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