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Pita Pit

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

Official record from Alberta →

Inspection summary

Pita Pit has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on August 19, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on August 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on August 20, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 August 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a heavy buildup of sticky residue on a cabinet shelf beneath the Red Bull tabletop refrigerator. Please ensure that the area is cleaned and sanitized.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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).
  9. Risk Management Inspection

    0 infractions

  10. 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.

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