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Pita Pit

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

12 inspections

  1. 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.
  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.One of the shelves in the walk-in cooler has a heavy accumulation of rust.
  3. 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.
  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. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.
  11. Risk Management Inspection

    0 infractions

  12. 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.