Pita Basket Cafe - Restaurant
503 6 Street SW Calgary AB T2P 1X4 · Food - General
5 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food-contact surface sanitizer was prepared at the time of inspection. Lack of sanitizer increases the risk of contamination, as food-contact surfaces cannot be properly cleaned and disinfected.**Prepare chlorine sanitizer and have it available 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)?
- Improper manual dishwashing for 3-compartment sink was being followed in the facility. Dishes must be washed in the first compartment, rinsed with clean water in the second compartment and then sanitized in the third sink by immersion in a sanitizing solution for at least 2 minutes, then air dry.**If bleach is used for sanitizing, then the bleach should be maintained at 100ppm. Corrected during the inspection
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The available Quats test strips could not be verified as they did not have an expiration date. Ensure test strips are properly labeled or packaged with verifiable expiration to confirm their effectiveness.**Please obtain test strips with a verifiable expiration date.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rust was observed on the shelves of the upright Pepsi cooler. Ensure shelves are smooth, cleanable, and in good repair to prevent rust from flaking and potentially contaminating food**Refinish/repaint the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- OUTSTANDING - 5/22/2026A build-up of grease and food debris was observed along the cook line.Please clean and sanitize the floors, walls, and equipment along the cook line.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy above cookline has accumulation of grease/dirt. Ensure the canopy filters are cleaned regularly to prevent fire hazards and contamination of food below.**Please clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease and food debris was observed along the cook line.Please clean and sanitize the floors, walls, and equipment along the cook line.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 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 facilities expired food handling permit was posted. Please print and post a copy of your valid food handling permit in a location that is visible to 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?
- A cap was missing on the plumbing to the grease trap. Tin foil could be seen covering the pipe where the cap was missing. The operator is aware of the issue and has called a plumber. Please replace the cap and ensure the plumbing for the grease trap is in good working condition.April 8th, 2025: The plumber put a temporary cover where the exposed pipe was. Plumber is set to return and provide a permanent fix.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease and food debris was observed along the cook line.Please clean and sanitize the floors, walls, and equipment along the cook line.
- 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?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff were seen mixing bleach, soap, and water.Please do not mix bleach with any other cleaners, disinfectants, or soaps as this can release vapors that may be very dangerous to breathe in.staff were educated on mixing the bleach with water only to a concentration of 100ppm and having a soapy water solution separate from the bleach. A new bleach and water solution was mixed at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were two containers (buckets) of sour cream in disrepair. The bottom of the buckets were cracked.All food must be stored in adequate containers that are in good condition to protect it from biological (bacteria) or physical contamination. Once containers are damaged, do not use it to store food. The operator disposed the two buckets at the time of the 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 facilities expired food handling permit was posted. Please print and post a copy of your valid food handling permit in a location that is visible to 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?
- A cap was missing on the plumbing to the grease trap. Tin foil could be seen covering the pipe where the cap was missing. The operator is aware of the issue and has called a plumber. Please replace the cap and ensure the plumbing for the grease trap is in good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dirt and debris accumulating on the floor and in the corners of the walk-in freezer. All areas of the facility where food is stored or prepared must be maintained in a clean and sanitary manner. Remove the shelving units in the walk-in freezer and thoroughly clean the floor and hard-to-reach areas. Ensure the floor is regularly cleaned to remove dirt and debris.2) A build-up of grease and food debris was observed along the cook line.Please clean and sanitize the floors, walls, and equipment along the cook line.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions