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Pita Pit

105 3215 Dunmore Road SE Medicine Hat AB T1B 2H2 · Food - General

Official record from Alberta →

Inspection summary

Pita Pit has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on September 4, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on February 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 8 separate inspections, most recently on June 23, 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 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 July 22, 2024. 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.

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light fixtures in the kitchen is burnt out. Lighting in the dry storage/chemical storage is dim. Repairs are planned and expected to be completed shortly.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light fixtures in the kitchen is burnt out. Lighting in the dry storage/chemical storage is dim. Repairs are planned and expected to be completed shortly.One of the shelves in the walk-in cooler has a heavy accumulation of rust.
  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There are observable gaps at the back door through which pests may enter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light fixtures in the kitchen is burnt out. Lighting in the dry storage/chemical storage is dim.One of the shelves in the walk-in cooler has a heavy accumulation of rust.
  5. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There are observable gaps at the back door through which pests may enter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light fixtures in the kitchen is burnt out. Lighting in the dry storage/chemical storage is dim.One of the shelves in the walk-in cooler has a heavy accumulation of rust.
  6. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handwashing sink; they were on a nearby counter. Keep handwashing supplies at the handwashing station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There are observable gaps at the back door through which pests may enter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light fixtures in the kitchen is burnt out. Lighting in the dry storage/chemical storage is dim.One of the shelves in the walk-in cooler has a heavy accumulation of rust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage/kitchen area is cluttered; there are several garbage bags of recyclable bottles and two large prep coolers that, according to staff, no longer work and have been replaced. Clutter makes the areas difficult to clean and can provide harborage to pests.Remove the old equipment and take out recyclables on a more frequent basis.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease above the hood canopy; there is dust buildup on the adjacent vent and light fixtures.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer measuring the temperature for the 'coca cola' fridge beside the walk-in cooler.Cheese in the top portion of the prep cooler measured >4°C. The operator got lids for the cheese and was instructed reduce the amount kept in these containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handle for the hot water at the sink in the bathroom is missing.
  11. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards are heavily stained/knife-scarred and require replacement or resurfacing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the condenser covers in the walk-in cooler. They were prompted to cleaned by the operator.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food prep cooler measured >4°C. The operator changed the settings on the cooler to decrease the temperature. Also the operator had just completed a lot of prep work and the cooler doors were open to put away the food.There was no thermometer in the food prep cooler. The operator found a thermometer and placed it in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel by the food prep handwashing sink is placed directly on top of the counter. Ensure paper towel is placed in a suitable dispenser to protect it from contamination.

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