Skip to content
Loading map…

Pita Basket Cafe

140 - 3221 Sunridge Way NE Calgary AB T1Y 7M4 · Food - General

Official record from Alberta →

Inspection summary

Pita Basket Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on April 22, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on April 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 2 times across 2 separate inspections, most recently on April 22, 2026. 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?

  • 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 April 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 22, 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?

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.

7 inspections

  1. Risk Management Inspection

    4 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?
      • No pest reports available. Provide pest report and increase control until the mouse and black flies are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wall on the left side of the counter.Finish the wall.2) Both toilet and handwash sink were removed. Still a very strong foul smell was present. Work was not done yet. Please remove all food from the room until the work is done.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dishwasher was not operational.Fix or remove the dishwasher2) Yellow dough machine cover was repaired with tape. Replace the dough cover.3) Wooden dough tray was covered with grease and dry dough.Clean the dough tray daily. 4) Plastic adhesive liner was peeling off the prep cooler cutting board. Refinish or replace the cutting board.5)Grease and black stains on the long wooden dough planksClean the wooden dough planks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coolers and food surface sanitizer were not checked or recorded daily. Check and record coolers temperatures and food surface sanitizer daily.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were on the counters.Store cleaning cloths in sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Utensils were stored in greasy stagnant water.Store utensils in ice water (CDI)2) Pens were stored with food bags. Store pens in a separate area.3) Take out utensils were stored with business end up. Store utensils with business end down.4) Garbage bags were used to cover dough. Use food grade plastic to cover food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the sanitizer bucket was measured at 500ppm.Use 100 ppm Chlorine (1/2 teaspoon bleach per L of Water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad cooler:- falafel mixture in the insert was measured at 12.1 degrees C. -Cube potatoes were measured at 10.7 degrees C. -garlic sauce inside the cooler was measured at 11.0 degrees C.-Pre-portioned garlic sauce was measured at 16.5 degrees C.Discarded all perishable foods in the cooler. 2) Garlic sauce in a squeeze bottle was stored in a prep cooler insert was not properly stored. Garlic sauce was measured at 15.2 degrees C.Store garlic sauce directly in the prep cooler insert and store all cold perishable food at 4 degrees C or below3) Front display cooler:Meat pies were measured between 7.0 to 9.3 degrees C. 4) Rice on the crockpot was measured between 31.4 to 50 degrees C. on the top. Rice was measured at 60 degrees C on the bottom. Staff mentioned that they just added more rice without reheat to 74 degrees C or higher before topping up the rice. Reheat all perishable foods at 75 degrees C before hot holding or serving.Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and small equipment were not sanitized after washing. 1) There was no properly fitted stopper for the dishwashing sink. Staff used plastic to plug the sink to make chlorine sanitizer. Provide properly fitted stopper for the dishwashing sink.2) Chlorine sanitizer was measured at 50ppm. Staff was not able to find chlorine test strips to verify the chlorine concentration. Use 100ppm chlorine sanitizer to sanitize the dishes for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No soap and paper towel dispenser at the front service handwash sink. 2) Knife was stored in the front service handwash sink. Roll of paper towel was wet from the water from hands. Provide soap and paper towel dispenser.Handwash sink is for handwashing only.
    • 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?
      • 1) Green and black mouse droppings were found in the electrical room. Clean the mouse droppings 2) Black flies were observed flying in the kitchen and on the fly strips. Remove black flies and fly strips around the kitchen. Do not hang fly strips in the food handling areas. 3) No pest reports available. Provide pest report and increase control until the mouse and black flies are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wall on the left side of the counter.Finish the wall.2) Staff washroom handwash sink was removed. Toilet was still functional. Strong foul smell was present.Fix the washroom or remove the toilet and sinks properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dishwasher was not operational.Fix or remove the dishwasher2) Pro -painter paint brush was used to apply oil on food. Provide a food grade brush.3) Deep grooves and stains on the plastic cutting boards. Cutting boards were stored directly on the floor by the dishwashing sink. Refinish or replace the cutting boards and store them at least 6 inches off the floor.4) Yellow dough machine cover was repaired with tape. Replace the dough cover.5) Mold noted dishwash rack used for drying dishes. Clean the dishwasher rack.6) Wooden dough tray was covered with grease and dry dough.Clean the dough tray daily. 7) Plastic adhesive liner was peeling off the prep cooler cutting board. Refinish or replace the cutting board.8) Stains and dry dough on the stainless-steel dough machine. Grease and black stains on the long wooden dough planksClean the dough machine and wooden dough planks.9) Large white food container was melted by heat. Replace the broken container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up underneath the two-compartment sink.2) Mouse droppings in the electrical room. 1 to 2) Clean these areas. 3) Coolers and food surface sanitizer were not checked or recorded daily. Check and record coolers temperatures and food surface sanitizer daily.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both, the storefront end back kitchen hand washings sinks were blocked at the busiest time when hand washing is needed the most. Do not block access to the hand sinks
  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical washer not providing Chlorine for the sanitating cycle. Call for service. Meantime use the 3-compartment sink method
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bucket for the sanitizer solution must be clearly marked as "Sanitizer"
    • 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 not draining. Unclog the sink
  7. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website