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Pita Bake

15180 127 Street NW Edmonton AB T6V 0C5 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temperature dishwasher was observed leaking from the bottom. The operator contacted a technician at the time of inspection. Please ensure the dishwasher is repaired and maintained in good working order.
  2. Risk Management Inspection

    2 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 temperature dishwasher measured 64C at dish level after two cycles. Ensure the dishwasher is functioning properly and measures 82C at the final rinse manifold and 71C at dish level to ensure satisfactory sanitation.Until the dishwasher is repaired, the facility will sanitize dishes and utensils using the three-compartment sink. Bleach and detergent were available.Links to dishwashing guidelines will be included in the closing comments section of this report and will also be sent via email.October 16, 2025:The high-temperature dishwasher measured 69.1C at dish level after 4 cycles and appeared to be leaking. The operator indicated that replacement parts are on the way. Please ensure the minimum final rinse cycle duration is 10 seconds, with a rinse temperature of at least 82C measured at the manifold and 71C at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips were not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine bleach sanitizer.
  3. Monitoring Inspection

    3 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 temperature dishwasher measured 64C at dish level after two cycles. Ensure the dishwasher is functioning properly and measures 82C at the final rinse manifold and 71C at dish level to ensure satisfactory sanitation.Until the dishwasher is repaired, the facility will sanitize dishes and utensils using the three-compartment sink. Bleach and detergent were available.Links to dishwashing guidelines will be included in the closing comments section of this report and will also be 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)?
      • Chemical test strips were not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine bleach sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three spatulas in the kitchen drawer were chipped and/or damaged. Please maintain all utensils in a good condition. The operator discarded the damaged spatulas onsite.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside lower prep coolers across cooking equipment- Back stand mixer in detail
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Inside large plastic bin stored on shelf beside mechanical dishwasher
  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meats were stored beside vegetables and cooked foods in walk-in cooler. 2) Raw meats stored above lemons in sliding door cooler.Please store all raw meat in a designated lower shelving space below other cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bag noted stored open exposing contents when not in use.Please keep all food bags closed or within a storage container with lid at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice being hot held in rice cooker was 20C.Please keep foods to be reheated <4C or hot held at 60C or greater.
    • 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?
      • Self monitored pest checklists are not being completed on a monthly basis.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Carboard being used to line shelves and store equipment pieces.Please remove cardboard and purchase a storage bin that can be cleaned and sanitized in an effective manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside microwave- Inside lower prep coolers across cooking equipment- Back stand mixer in detail
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Dust on exhaust hood canopy- Areas where built up flour is noted - hard to reach areas where pita station is located- Inside large plastic bin stored on shelf beside mechanical dishwasher
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use during food prep.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of flour noted left open in back storage area.Please ensure all foods bags are closed or put into food grade containers with lids after use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monitoring thermometers required in 3 coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard lining lower shelf in food prep area.Please remove cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- walls across cookline- lower shelves in food prep area- ceiling tiles with built up dirt- exhaust canopy outer surfaces- bottle storage bin on storage shelf beside dishwasher