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Pita Pit

10001 97 Avenue Grande Prairie AB T8V 0N3 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prepared rice temperature measured at 57.8 degrees Celsius at the warmest area.- Ensure the temperature of the rice is being monitored and documented every 2 hours. Operator states rice is discarded and remade about every 3-4 hours; however, warming function on rice cooker was not maintaining hot holding temperature of 60 degrees Celsius or higher.2. A probe thermometer is not available to measure internal food temperatures for cooking or reheating- Ensure a probe thermometer is available. High risk foods to be reheated to 74 degrees Celsius or higher.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Detergents, sanitizers, and soft drinks were observed to be stored together.PHI instructed that detergents and sanitizing solutions must be stored separately.Always ensure that non-food items are kept away from food items at all times.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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 is not in a dispenser at the front hand sink.- The soap dispenser has been repaired and installedENSURE ALL HAND SINKS ARE SUPPLIED WITH HOT AND COLD RUNNING WATER, LQIUID SOAP AND PAPER TOWEL IN A DISPENSER
  7. Monitoring Inspection

    3 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?
      • Temperature logs, cleaning logs, or pest control records were not available for review at the time of inspectionENSURE WRITTEN LOGS ARE COMPLETED AND AVAILABLE FOR TEMPERATURE MONITORING, CLEANING AND PEST CONTROL
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser is not in good repair and the paper towel is not in a dispenser at the front hand sinkENSURE ALL HAND SINKS ARE SUPPLIED WITH HOT AND COLD RUNNING WATER, LQIUID SOAP AND PAPER TOWEL IN A DISPENSER
    • 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 toilet is not in good working order for the staff/customer washroom- The unit is not easily flushable. Staff insist they know a trick to have the toilet flush. Washroom listed as out of order until toilet repaired.ENSURE THE TOILET IS IN GOOD WORKING ORDER AND DOES REQUIRE SPECIAL TOOLS OR KNOWLEDGE