Skip to content
Loading map…

Pita Pit

106 - 4717 Lakelse Avenue, Terrace, V8G 1R5 · Restaurant

Official record from Northern Health →

Inspection summary

Pita Pit has been inspected 6 times by Northern Health Authority since July 21, 2022. The most recent inspection, on August 26, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions 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 2 times across 2 separate inspections, most recently on February 24, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 11, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 14, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 once on July 21, 2022. For example: 105 - Remote Inspection

About this data

These results come from Northern Health Authority, 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.

6 inspections

  1. Complaint Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer was detected in the sanitizer solution bucket at the time of inspection. Staff were observed diluting the sanitizer (Quatz) which is not the approved method and reduces the effectiveness of the sanitizer. (Public Health Significance): Sanitizing solutions must be maintained at an effective concentration to destroy bacteria on food-contact surfaces and prevent contamination of staff, clients, or food through improperly cleaned equipment or surfaces.
      • Corrective Action: The employee corrected this at the time of inspection by refilling the sanitizer container with QUAT sanitizer, which was measured at the required 200 ppm during the inspection. Additional education was provided on-site. Sanitizing solutions must be prepared as needed to ensure they are always maintained at an effective concentration (e.g., 200 ppm unscented bleach, 200 ppm QUAT), following the manufacturer’s specifications.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are slightly elevated (greater than 4°C): The sandwich prep station with cold-holding units in the front station (containing cut vegetables, mushrooms, and cheese) was observed with elevated and fluctuating temperatures (6–10°C). Probed food items (cheese and cut vegetables) were between 8–10°C. Temperature logs showed that the morning temperature recorded at opening for the front produce cooler was 5°C, indicating that the unit may not be consistently maintaining temperatures at or below the required 4°C. (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The operator stated that, moving forward, cold-holding containers in the front station will only be kept out for up to the safe two-hour period during preparation and peak customer times, after which they will be returned to the lower front produce cooler when not in active use. He also agreed to assess the lower cabinet to determine whether servicing or adjustment is required. The operator was reminded to place a functioning thermometer inside the lower cabinet and to monitor and record temperatures regularly. The unit must be repaired or regulated as necessary to ensure it consistently maintains 4°C. This will be reassessed during the follow-up inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer was detected in the sanitizer solution bucket at the time of inspection. (Public Health Significance): Sanitizing solutions must be maintained at an effective concentration to destroy bacteria on food-contact surfaces and prevent contamination of staff, clients, or food through improperly cleaned equipment or surfaces.
      • Corrective Action: The operator corrected this at the time of inspection by refilling the sanitizer container with QUAT sanitizer, which was measured at the required 200 ppm during the inspection. Sanitizing solutions must be changed as needed to ensure they are always maintained at an effective concentration (e.g., 200 ppm unscented bleach, 200 ppm QUAT), following the manufacturer’s specifications.
  4. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The operating permit was not posted in a conspicuous location. The Food Premises Regulation requires the operating permit to be posted in a conspicuous location within the food service establishment so that customers can view it.
      • Corrective Action: The operating permit must be posted in a clear and conspicuous location and must remain available at all times for customers to view, even if it doesn't bear a valid decal for the current fiscal year.
  5. Routine Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A

Nearby inspected facilities

Own this business? Add a badge to your website