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Pita Pit

102 - 9382 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General

Official record from Alberta →

Inspection summary

Pita Pit has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on November 3, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. 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 2 separate inspections, most recently on November 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on April 3, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 3, 2024. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on October 4, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 for Chlorine sanitizer were not available.Obtain test strips and ensure that staff are testing solutions of sanitizer daily.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No - there was a strong sewage odour emanating from the first situated public washroom, with some odour also emanating from the floor vents in the rear food prep area during equipment and utensil washing (as per staff discussion). After some repeated toilet flushing and open-door ventilation of the public washroom, the odour had dissipated though was still evident. The operator is to contact a plumber and ensure adequate repairs or other renovation work is conducted to correct the issue. Note that this toilet was unused for months and only recently repaired for service two weeks ago, at which time the strong sewage odour began to occur.
  4. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No - there was a strong sewage odour emanating from the first situated public washroom, with some odour also emanating from the floor vents in the rear food prep area during equipment and utensil washing (as per staff discussion). After some repeated toilet flushing and open-door ventilation of the public washroom, the odour had dissipated though was still evident. The operator is to contact a plumber and ensure adequate repairs or other renovation work is conducted to correct the issue. Note that this toilet was unused for months and only recently repaired for service two weeks ago, at which time the strong sewage odour began to occur.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No - there was a strong sewage odour emanating from the first situated public washroom, with some odour also emanating from the floor vents in the rear food prep area during equipment and utensil washing (as per staff discussion). After some repeated toilet flushing and open-door ventilation of the public washroom, the odour had dissipated though was still evident. The operator is to contact a plumber and ensure adequate repairs or other renovation work is conducted to correct the issue. Note that this toilet was unused for months and only recently repaired for service two weeks ago, at which time the strong sewage odour began to occur.
  6. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No - there was a strong sewage odour emanating from the first situated public washroom, with some odour also emanating from the floor vents in the rear food prep area during equipment and utensil washing (as per staff discussion). After some repeated toilet flushing and open-door ventilation of the public washroom, the odour had dissipated though was still evident. The operator is to contact a plumber and ensure adequate repairs or other renovation work is conducted to correct the issue. Note that this toilet was unused for months and only recently repaired for service two weeks ago, at which time the strong sewage odour began to occur.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of the inspection. When the operator attempted to prepare sanitizer, it was discovered that no container of sanitizer was connected to the dispenser. Sanitizer was located and a 200-ppm solution of sanitizer was prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips had expired. The assumed QUAT sanitizer test strips had no label.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back prep area hand sink was not in operation. Neither hot or cold water taps produced water when turned on. There was no paper towel available at the hand sink. A hand sink is required in the back prep area. Re-instate the operation of the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the lights in the front were not in operation.When inspector asked about the lighting levels, the operator was unable to increase them.It appeared that one or two fixtures would not turn on.
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