Master Pita
3507 Tudor Glen St. Albert AB T8N 3V3 · Food - General
Inspection summary
Master Pita has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 5, 2025. The most recent inspection, on August 20, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 3 times across 2 separate inspections, most recently on August 12, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on September 10, 2025. 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?
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 3 times across 3 separate inspections, most recently on September 10, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example:
Do food handlers at the facility have adequate food safety training?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on August 12, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two sanitizer solutions were tested and were found to be at 0 ppm chlorine. These were remade at the request of the PHI.
- 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?
- The beef kebab cone was being held at approximately 40C (surface temperature). PHI instructed operator to shave off cone, secondary heat to 74C, then refrigerate for next day's donair pizzas. New cone replaced to be heated to 74C then hot held at 60C.
- 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 expired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Weatherstripping is required on the back door leading into a communal hallway, as there is currently visible light.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation hoods are past due for service since July 2025.
- 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?
- Risk Management 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?
- Weatherstripping is required on the back door leading into a communal hallway, as there is currently visible light.
- 20. Do food handlers at the facility have adequate food safety training?
- Currently only previous owner, who remains on staff during transition, is Food Safe certified. A list of approved courses has been provided to new ownership and someone in care and control of the facility must complete a course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation hoods are past due for service since July 2025.
- 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?
- Initial Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temp mechanical dishwasher was ran three times and was only capable of achieving 65 degrees Celsius at the plate. It was then adjusted at the booster, and ran twice before consistently achieving 72 degrees Celsius. Ensure hot water heating tank and dishwasher booster combined are capable of achieving a minimum of 72 degrees Celsius at the plate consistently.
- 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 is required on the back door leading into a communal hallway, as there is currently visible light.
- 20. Do food handlers at the facility have adequate food safety training?
- Currently only previous owner, who remains on staff during transition, is Food Safe certified. A list of approved courses has been provided to new ownership and someone in care and control of the facility must complete a course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation hoods are past due for service since July 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required on high-touch surfaces, walls, floors (with special attention to corners and underneath equipment).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?