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Pita Pit

2-2100 Middletown Pl Sparwood BC V0B 2G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pita Pit has been inspected once by Interior Health Authority, on August 4, 2026. The most recent inspection, on August 4, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 August 4, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 4, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on August 4, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 August 4, 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.

1 inspection

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. A container of bean sprouts was observed at room temperature (23 C) on the top of the vegetable prep station. It was determined that the bean sprouts are not stored in the refrigerator when on the prep line as required. The bean sprouts were discarded at the time of inspection. As discussed, please rearrange this station so that the bean sprouts can be stored in the refrigerator. 2. A large open container of spicy mayo was observed on the dry storage shelf which indicates "Keep Refrigerated." This product must be discarded. Action - review all inventory for potentially hazardous foods (perishable) and any items from the previous ownership that are to be stored at or below 4 C that are not must be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometers were in the line refrigerators in the Pita Pit. In addition, no temperature monitoring is occurring on a regular basis of refrigerators or freezers throughout the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The facility is equipped with a three compartment sink for warewashing, however the hot water for the sink takes approximately 2 minutes from cold to get to the area. As discussed, please investigate the cause of this and discuss with the EHO. The wash and rinse sink must have a minimum temperature of 45 C during operation and the sanitizer sink water should be at 27 C as per manufacturers directions.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink was not supplied with hot water as required. As discussed, please repair the faucet so that hot water is readily available for handwashing. In the interim, staff can use the wash sink of the 3 compartment sink or the vegetable preparation sink (if not in use) for handwashing with hot water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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