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Pita Pit

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

5 inspections

  1. 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.
  2. 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.
  3. 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.
  4. Routine Inspection

    0 infractions

  5. 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