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Pita Pit

120-1708 Innovation Dr Kelowna BC V1V 2Y4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pita Pit has been inspected 4 times by Interior Health Authority since January 24, 2020. The most recent inspection, on May 1, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 15, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 5, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on December 5, 2022. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 4 times across 4 separate inspections, most recently on May 1, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature monitoring records were not in use at the time of inspection. Please restart temperature verification records for all refrigerators and hot holding units. Please also ensure that thermometers are provided inside all refrigerators and a probe style thermometer in use for verifying temperatures of food stored within the upper insert section of the front prep table refrigerator. Please also utilize test strips daily to verify hard surface sanitizer concentrations.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that all refrigeration units are provided with thermometers inside the unit and that daily temperature monitoring records are maintained onsite.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed quaternary ammonia sanitizer dispensed at the back 3-compartment sink dispensing at a concentration of >500ppm. Please re-calibrate the wall mounted pre-mix sanitizer dispenser to ensure mixing of quat based sanitizer at between 200-300ppm and ensure that test strips are used daily to verify proper sanitizer concentrations. Please also ensure that premixed solutions and sanitizer buckets are located safely adjacent to prep stations and mixed at the beginning of each shift (sanitizer solution/bucket for storage of cleaning cloths had not yet been mixed at the time of inspection and restaurant was in operation).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please submit plans by August 15th for repair/resurfacing of the worn/rusted floor located inside the walk-in refrigerator and plan on completing repairs to this floor by September 30, 2024. Please also provide additional shelving within the walk-in refrigerator on the left side by August 15, 2024 to enable food storage off of the floor and to enhance cleanability of the floor within this refrigeration unit.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food stored within the "drawer" refrigeration unit below the flat top grill were measured at temperatures as high as 13deg.C. Ambient temperature measurements of this refrigerator also showed a unit operating temperature of 13deg.C. Accordingly, it was determined that the entire refrigeration unit was not functioning as designed in order to maintain food temperatures at 4deg.C or less. As discussed, please discontinue use of this refrigeration unit until it has been serviced by a refrigeration professional and maintenance of temperatures at 4deg.C or less confirmed. PHF ingredients in the back kitchen area were observed being left out for extended periods during preparation, including Tzatziki and deli meat - temperatures of these ingredients were observed approaching 11deg.C. Please ensure that ready to eat PHF ingredients are prepped and placed back under refrigeration immediately (ie. not left out on counters for an extended period). Some PHF ingredients in the upper section of the prep table refrigeration unit used to supply ingredients during pita preparation were measured at temperatures between between 7 to 12 deg.C (ie. sprouts). It was noted that a flip top cover has been removed from this unit. Please take corrective actions to ensure that PHF ingredients are maintained at temperatures of 4deg.C or less.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were not provided inside refrigeration units and a probe style thermometer was not in use for verifying PHF temperatures within food inserts. Temperature monitoring records were not available/not in use at the time of inspection for verifying temperature control of PHF. Operator must ensure that thermometers are provided inside all refrigeration units and that daily temperature monitoring records are maintained.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer was observed in sanitizer buckets/spray bottles at the time of inspection and fresh solutions dispensed from the back of kitchen wall mounted sanitizer dispensers were measured at concentrations <200ppm quaternary ammonia. Please service your wall mounted sanitizer dispensers and ensure that test strips are used daily to verify quaternary ammonia hard surface sanitizer solutions are being dispensed and maintained at 200-300ppm. Operator must ensure that food contact surfaces are sanitized routinely in accordance with instructions provided in the form of a sanitation plan.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, staff were not aware of temperature standards required for safe storage/temperature control for PHF. It was also not clear whether any staff onsite held valid FoodSafe certification. Please confirm numbers of FoodSafe certified staff, including owner/operator certification and, additional staff to ensure that at least one certified staff member is on duty at all times during operation.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed beef left out on the counter with a temperature measured at 11deg.C. Guacamole within the front prep table also measured at 10deg.C, where as, other ingredients were measured at ≤4deg.C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were not available onsite for verifying proper sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions were not mixed at the time of inspection; onsite testing of a solution from the back pre-mix dispenser showed between 100-200ppm. Further, large cloths are being used with small volume sanitizer containers. Sanitizer measured from a bucket with a large cloth showed <100ppm Quaternary ammonia.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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