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Pita Pit

104 - 129 Leva Avenue Red Deer County AB T4E 1B2 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were observed being stored outside of sanitizing solution bucket.Please ensure that cloths are stored submerged in sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food staff were observed wearing gloves while handling food and touching non-food contact surfaces.Staff were reminded of proper gloving practice and to discard gloves when necessary.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the public washrooms did not have a soap dispenser installed, nor was a bottle of soap available in the washroom. A sign was taped to the door indicating that the washroom without soap was out of service and may be removed when soap is made available for the washroom. Please ensure that all handwashing sinks have soap available for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Light for the walk-in freezer was not working when the door opened.Please ensure that light is repaired for the freezer unit and that any and all equipment is maintained in a working and sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT sanitizer in the three-compartment sink was 0 ppm. The operator made a new solution of QUAT sanitizer between 200 and 400 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member who started their shift did not wash their hands before donning their gloves and food handling. The staff member was instructed to wash their hands. Please ensure that all staff members wash their hands prior to handling food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility had Bartovation QUAT test strips with an expiration date of 2026. When the test strips were used to test the concentration of the QUAT sanitizer, it was reading greater than 500 ppm. The health inspector used Hydrion QT-10 and QT-40 to test the QUAT sanitizer, and the concentration was between 200 and 400 ppm. Please ensure that the test strips provide accurate concentration of the sanitizer.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice in the rice cooker was unplugged overnight and was then plugged in again in the morning according to the staff. The temperature abused rice was discarded. Please ensure that all high-risk food products are stored at safe zone temperatures (i.e., 4C or colder, 60C or hotter).
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs food surface sanitizer was measured at above 200 ppm. Staff made a new solution concentration that measures at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips not available to validate the correct concentration of QUATs sanitizer.