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Pita Express

207 - 435 4 Avenue SW Calgary AB T2P 3A8 · Food - General

Official record from Alberta →

Inspection summary

Pita Express has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on April 30, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on April 30, 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 July 12, 2024. 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?

  • 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 4 separate inspections, most recently on April 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on April 30, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 11, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in two spray bottles at the front and back food preparation areas exceeded 1000ppm.- Operator diluted the concentration to 100 ppm.Ensure to maintain and verify the chlorine concentration at 100 ppm, as very high concentrations are not food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were observed to be stored above ready-to-eat food items in the standing refrigerator at the back food preparation area.- Operator moved the eggs.Ensure not to store raw eggs in close proximity with or above ready-to-eat food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available to verify the concentrations of sanitizer solutions for surfaces and dishwashers.- Obtain valid test strips and ensure to regularly verify sanitizer solution concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Outstanding violation - noted April 9, 2025***The paper towel was not stored in a paper towel dispenser at the front hand sink. Please ensure paper towel is stored in a proper paper towel dispenser to reduce the risk of contamination of the paper towel and allow for proper hand washing and drying.
    • 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 domestic-style deep fryer was being used in the back preparation area while not under a ventilation hood. Grease was also observed on the wall beside it.- Please relocate or remove and clean any contaminated surfaces. Any grease-producing cooking must be done under the ventilation hood canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted April 9, 2025***The caulking for the hand sink located in the front service area was breaking and loose from the wall. Please ensure the sink is properly secured to the wall and replace the caulking.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Outstanding violation - noted April 9, 2025***The paper towel was not stored in a paper towel dispenser at the front hand sink. Please ensure paper towel is stored in a proper paper towel dispenser to reduce the risk of contamination of the paper towel and allow for proper hand washing and drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted April 9, 2025***The caulking for the hand sink located in the front service area was breaking and loose from the wall. Please ensure the sink is properly secured to the wall and replace the caulking.
  3. Monitoring 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?
      • The paper towel was not stored in a paper towel dispenser at the front hand sink. Please ensure paper towel is stored in a proper paper towel dispenser to reduce the risk of contamination of the paper towel and allow for proper hand washing and drying.
    • 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?
      • A few mouse droppings were observed along the wall under the radiant heater in the kitchen. Please safely clean the droppings and sanitize the affected areas. Please continue with the pest control program to abate the pest issue.
    • 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 caulking for the hand sink located in the front service area was breaking and loose from the wall. Please ensure the sink is properly secured to the wall and replace the caulking.
  4. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is completing the secondary cook step for the chicken shawarma but not the beef Donair. Portions of meat sliced from the partially cooked cone must receive a second cooking step prior to serving. For all types of meats, the temperature of the sliced portion must be further heated to ensure the meat reaches a temperature of 74C (165F). Secondary cooking steps can include the use of ovens, grills, broilers, and microwaves. Requirements were discussed with the operator on-site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not stored in a paper towel dispenser at the front hand sink. Please ensure paper towel is stored in a proper paper towel dispenser to reduce the risk of contamination of the paper towel and allow for proper hand washing and drying.
    • 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?
      • A few mouse droppings were observed along the wall under the radiant heater in the kitchen. Please safely clean the droppings and sanitize the affected areas. Please continue with the pest control program to abate the pest issue.
    • 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 caulking for the hand sink located in the front service area was breaking and loose from the wall. Please ensure the sink is properly secured to the wall and replace the caulking.

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