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Pita Bake

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

Official record from Alberta →

Inspection summary

Pita Bake has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on August 17, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 5 times across 3 separate inspections, most recently on October 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 26, 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?

  • 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 6 times across 4 separate inspections, most recently on August 17, 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 5 times across 3 separate inspections, most recently on August 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used in bulk food containers were disposable plastic cups/bowls that did not have handles. Please ensure that scoops are made of durable material that is easy to clean, that scoops have handles, and that scoops are stored in such a way that the handles do not contact the bulk foods. Disposable containers like these break down over time, and there is a much likelier chance that contamination of bulk foods by soiled hands may occur if a handle is not present on the scoop to minimize direct contact with bulk foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Four clear plastic food containers in the food preparation cooler opposite of the pita oven were each observed to be stored directly on top metal containers of open food. One of these food containers also appeared to be in disrepair (large crack/break in the side).Please ensure that the bottom of food containers do not make contact directly with open food and are stored separately. Also, please discard the broken plastic food container, and replace it with one that is smooth, durable, and easy to clean. This is in an effort to prevent contamination of food, as broken containers may be difficult to clean and sanitize effectively, while the bottom of containers can be contaminated easily (e.g., if the containers are set down on used cutting boards briefly, then moved back onto open food).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light switch cover/faceplate in the dry/bulk food storage area was missing, leaving a gap in the wall around the switch.Please ensure that a faceplate is properly installed, and that the wall is once again made smooth and easy to clean.
    • 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 exhaust ventilation area above the pita oven appeared visibly soiled.While professional ventilation cleaning was done recently on this unit, the visible ventilation areas (grilles or baffle filters) must be cleaned on a frequent basis by the operator (such as on a weekly or twice-weekly basis). The ventilation unit above the stoves and grills past the corner was itself in a visibly clean condition. Please ensure that this area is cleaned consistently to prevent any grease or grime potentially contaminating food below.
  2. 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.
  3. 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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
  7. 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
  8. Risk Management Inspection

    0 infractions

  9. 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

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