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Pita Pit

125 Hwy 33 W Kelowna BC V1X 1X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pita Pit has been inspected 2 times by Interior Health Authority since November 7, 2024. The most recent inspection, on November 3, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 November 7, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on November 7, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 7, 2024. For example: 7 Are there handwashing stations available and properly supplied?

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.

2 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of food items stored in prep cooler, including but not limited to, cut tomatoes and cucumber were measured at 7 - 9 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Do not double stack the containers and ensure food must be stored below 4 °C. Monitor the food temperatures stored in the prep cooler and send the temperature logs to the EHO.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket was measured at 50 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. CDI - Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets, and replace the sanitizer solution every 2 hours or as needed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water was observed at the handwashing station located in the kitchen and the hot water tap appeared to be broken. This may lead to inadequate handwashing of food handlers. Ensure handwashing station is supplied with hot and cold running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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