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Pita King

406 - 100 Marina Drive Chestermere AB T1X 0A9 · Food - General

Official record from Alberta →

Inspection summary

Pita King has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on November 26, 2025, recorded 1 infraction.

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

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 3 times across 3 separate inspections, most recently on November 26, 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 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 2 times across 2 separate inspections, most recently on October 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Risk Management 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)?
      • Chlorine sanitizing dishwasher measured 0ppm chlorine. Repair dishwasher so that it is dispensing 100ppm chlorine. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired.November 26, 2025 - Dishwasher measured approximately 10ppm chlorine. Adjust so that it is dispensing 100ppm.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food was stored in staff washroom. Remove food from space or remove toilet so that room is no longer a washroom.*Cited again October 16, 2025. Discussed, covering toilet to make it clear it is not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured 0ppm chlorine. Repair dishwasher so that it is dispensing 100ppm chlorine. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food was stored in staff washroom. Remove food from space or remove toilet so that room is no longer a washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops in bulk containers were stored with their handles contacting food product. Please ensure scoops are stored with handles not contacting food product to prevent contamination of bulk food. *cited again October 7, 2024
  4. Monitoring 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)?
      • Chemical sanitizing dishwasher was dispesning 10ppm chlorine. Adjust machine so that 100 ppm chlorine is dispensed. Operator stated she uses 3 compartment sink method instead of dishwasher. Ensure proper 3 compartment sink method is followed with bleach at 100ppm. Poster attached in email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops in bulk containers were stored with their handles contacting food product. Please ensure scoops are stored with handles not contacting food product to prevent contamination of bulk food.

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