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Pita Land

300-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pita Land has been inspected 5 times by Interior Health Authority since February 8, 2024. The most recent inspection, on October 6, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on October 6, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 8, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 8, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on February 15, 2024. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 once on October 6, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

About this data

These results come from Interior Health Authority, 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • bleach/chlorine test strips required for times when bleach is used as a sanitizer. • 1x thermometer required for refrigerator (as it was reading incorrect temperature at the time of inspection).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Recaulking required at 3 compartment sink and mop sink.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • From prior - refinish wall around the kitchen/office interface (smooth, easy to clean light coloured surface that is water resistant).
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Repair glass door at produce cooler to ensure doors can remain fully closed and unit can better retain cold air 2) Finish trim work around wall section that was removed in kitchen area. Surfaces must have washable finishes. 3) Additional cleaning needed behind & under cookline equipment. Replace caulking at kitchen sinks / wall junction.... as noted on last inspection report.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Raw meats stored directly beside and above fresh produce. • Some sauces noted to be stored at room temperature - these must be stored in the fridge after opening Corrected During Inspection (CDI): Operator was instructed and had immediately moved the raw meats to the lower shelf away from produce and RTE items. Sauces were placed into the cooler, fall the manufacturers instructions.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Caulking/Silicone seal around the top of the 3 compartment sink was observed to in poor condition and needed to be resealed/re-caulked. Corrective Actions • Reseal/ re-caulk the top area of the 3 compartment sink unit and backsplash are attached,
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Partially completed - please ensure completed copy is emailed to Health Officer on or before date noted.
  5. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • Large pot of soup observed cooling on the counter - the size of the soup cooling will not safely allow the soup to cool from 60C - 20C in 2 hours and 20C to 4C in 4 hours. Staff advised to move to smaller containers at the time of inspection and this was corrected. Health Officer will provide cooling logs that will also need to be kept for soups and any items that are batch cooled to be served later.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Raw meats stored directly beside and above fresh produce. • Some sauces noted to be stored at room temperature - these must be stored in the fridge after opening. • 2x above resolved at the time of inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Please have staff clean stand up fridge and hard to reach areas - some food debris noted.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel was jammed in both front and back handwash stations. Both hand wash stations must be equipped with easy to access paper towel. Staff provided paper towel on rolls, however, proper dispensers or rollers for paper towel are required - will check during audit next week.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • ONGOING/NOT ADDRESSED: Incomplete plan onsite - must have full food safety plan onsite - Health Officer to email a booklet to keep onsite and fillable template to keep onsite with logs, please complete on or before date noted as this will be checked during onsite inspection. • Cooling logs must be kept to supplement existing logs. • Note: some instances staff have been writing down temperatures > 4C on logs, with no corrective actions. If staff observe temperatures >4C, they must take action to ensure that temperatures are maintained < 4C.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • ONGOING/NOT ADDRESSED: Complete the sanitation plan on or before dated noted as this will be verified during onsite inspection on February 15th.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Operator has FOODSAFE, however, staff onsite did not have FOODSAFE/no one was FOODSAFE certified at the time of inspection. You must ensure at least one member at all times has FOODSAFE or equivalent. • Night manager has FOODSAFE - valid to 2027.

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