Pita Pit 152
109 - 4428 50 Avenue Bonnyville AB T9N 1B6 · Food - General
Inspection summary
Pita Pit 152 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on August 20, 2026, recorded 3 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 on February 21, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 5 times across 3 separate inspections, most recently on August 20, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 3 times across 3 separate inspections, most recently on August 20, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on February 21, 2025. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
About this data
These results come from Alberta Health Services (Environmental Public Health), 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
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The top lids of the prep line cooler were observed missing and stored in the back kitchen area. PHI discussed the concern that leaving processed food items uncovered may result in contamination and can place an increased workload on the cooler to maintain required temperatures. Staff acknowledged the concern and reinstalled the cooler lids at the time of inspection.Ensure all food is stored in a manner that protects it from contamination and that prep line cooler lids are kept in place when not actively in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Outstanding violation*A section of the ceiling in the back kitchen area was missing ceiling tiles.Please ensure that the ceiling tiles are properly installed and maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The mechanical ventilation system (range hood) was observed to be past its scheduled maintenance date of March 2026. The hood filters were observed to be clean and well maintained at the time of the inspection.Ensure that an appointment is scheduled for servicing of the range hood and that the mechanical ventilation system is professionally maintained on a routine basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of the ceiling in the back kitchen area was missing ceiling tiles.Please ensure that the ceiling tiles are properly installed and maintained .
- 23. Is the facility maintained in a clean and sanitary condition?
- The sealant material along the counter around the handwashing sink, located adjacent to the frozen Yogurt machine, was observed to be deteriorated and unsanitary.Remove and replace the affected sealant and thoroughly clean and sanitize the surrounding food preparation surfaces to prevent potential contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sinks were not supplied with the paper towels. Staff was instructed to refill the paper towel dispensers.Ensure that handwashing sink is accessible, supplied with hot/cold water supply, soap solution and paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Bleach sanitizer solution was measured at 0 ppm in the front area.Action taken:-Staff was instructed to prepare fresh solution (100 ppm chlorine).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Test papers for chlorine were not present onsite. Action required:-Please get the new supplies.
- 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 hot water at the handwashing sink inside the kitchen.Action required:-IMMEDIATE action is required.Please ensure that the handwashing sink is accessible, supplied with hot/cold water, soap dispenser and paper towels at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- -Valid permit was not displayed to the public.Action required:-Please take a printout of new permit and paste it on a location which is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The mechanical ventilation system was due for service. Action required:-Please get the ventilation servicing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No permit was posted. The operator corrected it onsite.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?