Pita Basket
109 - 30 Market Boulevard SE Airdrie AB T4A 0V4 · Food - General
13 inspections
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station in the back was blocked and inaccessible. Soap dispenser was inaccessible and kept behind the dirty dishes. This was corrected during the inspection. DO THE FOLLOWING:1. Handwash station must be accessible at all times to allow for handwashing. 2. Ensure that soap and paper towels are available.
- 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 violation 1.Trim along the base of the cabinet, opposite the 3 compartment sink, was in disrepair. **2. Unknown leak observed by the 2nd handwash sink. **3. The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that are not smooth and easily cleanable. DO THE FOLLOWING:1. Ensure this is repaired.2. Please check the plumbing to ensure there is no leak.3. Repair flooring to ensure that surfaces are smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler at the front measured 8 degrees with a probe thermometer. Prep cooler doors were open at the time the temperature was measured, and facility was actively serving customers. DO THE FOLLOWING:1. Ensure that temperature is maintained at 4 degrees Celsius or lower.2. Please repair cooler if necessary3. Record temperatures of the cooler prior to opening
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer concentration was more than 200ppm. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that the chlorine sanitizer concentration is kept at a 100ppm2. Measure the concentration using the test strips.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff members had not replaced the soap in the dispenser and informed the PHI that the soap had not been replaced due it being busy, therefore had not washed hands using soap. This was corrected during the inspection. DO THE FOLLOWING:1. Provide soap, paper towels and hot & cold running water for proper hand hygiene. 2. Ensure that staff wash hands before and after food prep or when replacing gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** Repeat violation: Chicken in the hot holding was observed to be kept at 43 degrees Celsius. This was discarded during the inspection. DO THE FOLLOWING:1. Ensure that food kept in a hot holding unit maintain a temperature of 60 degrees Celsius to prevent bacterial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** Repeat violation: The temperature of the front prep cooler was measured at of 9 degrees Celsius.High-risk foods requiring refrigeration were moved into a different cooler during inspection. Remaining prepared foods to be disposed of after two hours, if still being stored. DO THE FOLLOWING:1. Adjust or repair cooler to maintain foods at a temperature of 4C or lower.2. Keep temperature records
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature was measured to be 65 degrees Celsius. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure the dishwasher is reached 71 degrees Celsius prior to washing dishes2. Keep a daily temperature log and record the temperature of the dishwasher using a probe thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at the front did not have soap. This was corrected during the inspection.DO THE FOLLOWING:1. Ensure the handwash station is stocked at all times with soap, paper towels and hot & cold running water.
- 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 violation 1.Trim along the base of the cabinet, opposite the 3 compartment sink, was in disrepair. **2. Plumbing for the second hand sink in the back is still in disrepair. Staff informed there is a leak. **3. The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that are not smooth and easily cleanable. DO THE FOLLOWING:1. Ensure this is repaired.2. Ensure the hand sink plumbing is repaired3. Repair flooring to ensure that surfaces are smooth and easily cleanable.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A suitable thermometer was not available onsite to verify the maximum temperature of the heat-sanitizing dishwasher used onsite.Staff indicated that dishwasher was due to be replaced with a model that has a built-in digital display. Otherwise, acquire a working suitable thermometer with a maximum temperature function.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty utensils were observed being stored in a container of stagnant unclean water beside the stove. Utensils stored in this manner would need to be cleaned and replenished at least every two hours. Utensils were removed and replaced during inspection. Provide written time control measure if storing utensils for more than two hours. Alternatively, utensils can be stored in water maintained at a temperature of 60C of greater.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Fly strips were observed hanging from the ceiling above dishwashing and back food handling areas. These raise contamination concerns. Remove fly strips or ensure they are only placed in suitable non-food areas.
- 09. Are chemicals stored and handled in a safe manner?
- The bottle of chlorine sanitizer in use was not labelled. Sanitizer bottle was labelled during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The rice inside the rice cooker near the back door of the facility was measured at a temperature of 45C. The appliance was not plugged in. Staff advised that rice had been initially prepared one hour earlier.Appliance was corrected during inspection, with food re-measured at a temperature of 65C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the front prep cooler was measured at an ambient temperature of 9C.High-risk foods requiring refrigeration were moved into alternate suitable coolers during inspection. Remaining prepared foods to be disposed of after two hours, if still being stored. Adjust or repair cooler to be capable of maintaining foods at a temperature of 4C or lower.Alternatively, provide a suitable means of tracking the time stored food spends outside of refrigeration and dispose of such food after two hours have elapsed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A suitable thermometer was not available onsite to verify the maximum temperature of the heat-sanitizing dishwasher used onsite.Staff indicated that dishwasher was due to be replaced with a model that has a built-in digital display. Otherwise, acquire a working suitable thermometer with a maximum temperature function.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to the back handwashing sink was blocked by a mop bucket and garbage.Obstructions to this handwashing sink were removed during inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit for this facility was not posted in a conspicuous place. Post food handling permit in a place within the facility that is easily seen by the public.
- 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 floor in the back food handling area was covered in water throughout the inspection. Staff advised that there is an active water leak in the back area of the facility. Repair plumbing to rectify source of water on the floor.
- 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 edges of some of the shelving in the back food preparation area is damaged, exposing raw wood that makes these surfaces less easy to clean.Repair damaged surfaces.
- 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 flooring in the back food preparation and dishwashing area is damaged, creating surfaces that would be smooth and easily cleanable. Repair flooring to ensure that surfaces are smooth and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine test strip available in the facility.**Please equip facility with test strip.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATION: The Ambient temperature of the prep cooler in the front service area was measured at 7 degrees C.This is a repeat violation. The prep cooler is unable to maintain a temperature of 4 degrees.**Repair/Replace cooler**Do not store high-risk foods in cooler until cooler is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine test strip available in the facility.**Please equip facility with test strip.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution in the spray bottles in the front service area was measured at 10ppm.**Ensure that chlorine sanitizing solution used for food prep surfaces is maintained at 100ppm at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATION: The Ambient temperature of the prep cooler in the front service area was measured at 12 degrees C.This is a repeat violation. The prep cooler is unable to maintain a temperature of 4 degrees.**Repair/Replace cooler**Do not store high-risk foods in cooler until cooler is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine test strip available in the facility.**Please equip facility with test strip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly strips were noted over the hot holding unit and the food prep area in the back kitchen.**Please remove fly strips to prevent contamination of food.**Fly strips can be placed in locations where food is not being held or prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Ambient temperature of the prep cooler in the front service area was measured at 10 degrees C.Foods in inserts were measured at Hummus - 10 degrees CGarlic sauce - 7 degrees CColeslaw - 12.8 degrees CCheese - 12 degrees CAll high-risk foods in inserts and cooler were moved out of cooler to the walk-in cooler**Adjust/Repair/Replace coolerDo not store high-risk foods in cooler until cooler is fixed.2. Cheese stored in ice bath in the front service area was measured at 15.5 degrees C. Food was discarded.**Please ensure that all high-risk foods are stored/held at 4 degrees C or below at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine test strip available in the facility.**Please equip facility with test strip.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A spray bottle in the food prep area containing chlorine solution was measured above 1000ppm2. A spray bottle in the food prep area containing chlorine solution was measured at 0ppm. Staff mixed a fresh bleach solution during the inspection.**Ensure that chlorine solution used in the food facility measures and is maintained at 100ppm.**Verify concentration of solution using a chlorine test strip.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above cheese and bread in the walk-in freezer. Staff moved raw meat to the bottom shelf during the inspection.**Ensure that raw food items are stored below cooked or ready-to-eat foods to prevent cross contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of rice soaking in water was left at room temperature. Staff stated rice was soaking for less than an hour, staff moved the rice to the cooler.**Soaked rice in water is a high-risk food.**Ensure that all high-risk foods are stored at/below 4 degrees C or at/above 60 degrees C at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine test strip available in the facility.**Please equip facility with test strip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temp of the prep cooler was 13 degrees C.The temperature of foods in the inserts were measured above 4 degrees CHummus - 11 degrees CChopped veggies - 14 degrees C**Repair cooler**High risk food must be stored at 4 degrees C and below**Move high risk foods out of cooler until cooler is repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution in the spray bottles at the front service area was measured at over 200ppm. **Ensure that bleach solution used in the food service area is maintained at 100ppm at all times. Verify concentration using a chlorine test strip.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of foods in the inserts were measured above 4 degrees CHummus - 12.2 degrees CChopped veggies - 13 degrees CMayonnaise - 13.7 degrees C.**Please ensure that all high-risk foods in refrigeration are stored and held at or below 4 degrees at all times.
- 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 was not adequately sanitizing dishes. Dishwasher was run 2 times and max temperature achieved was 67 degrees C.**Please repair dishwasher**Manually wash and sanitize dishes until dish washer is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution in a spray bottle at the front service area was measured at 0ppm. There was another spray bottle containing QUAT solution in the front service area measured at 200ppm.**Ensure that bleach solution used in the food service area is maintained at 100ppm at all times. Verify concentration using a chlorine test strip.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no QUAT test strip available to test the QUAT sanitizing solution used in the food facility.**Equip the facility with a QUAT test strip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?