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Pita Melt

22 - 7196 Temple Drive NE Calgary AB T1Y 4E8 · Food - General

Official record from Alberta →

Inspection summary

Pita Melt has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on February 11, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 across 2 separate inspections, most recently on February 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on February 11, 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?

  • 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 February 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizer spray bottle at the back food handling area exceeded 500 ppm. The concentration of the chlorine sanitizer solution at the front preparation area exceeded 1000 ppm.- Operator instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.- Ensure that to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe. Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. - Operator was instructed to use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored above produce and ready-to-eat food items in the standing refrigerator at the back preparation area.Ensure to not store raw eggs above or in close proximity with vegetables or ready to eat food items.
    • 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. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole back kitchen is chaotic and disorganized. Remove unused items, remove personal things, organize the rest and clean.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole back kitchen is chaotic and disorganized. Remove unused items, remove personal things, organize the rest and clean.
  3. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator did not have a thermometer with a maximum temperature recording setting to test the mechanical dishwasher. **Purchase a waterproof thermometer with a setting to record the maximum temperature reached during the wash cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no hand sink in the back prep area of the kitchen. The nearest hand sink is in the front service area. **Please install an additional hand sink in the back prep area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are a few cracked/damaged floor tiles around the back door. **Repair or replace cracked and damaged tiles.

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