PITA PIT
2016 OGILVIE RD OTTAWA ON K1J 8K8 · Food Safety
Inspection summary
PITA PIT has been inspected 9 times by Ottawa Public Health since February 1, 2024. The most recent inspection, on July 28, 2026, found no infractions.
7 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.
The last 3 inspections in a row found no infractions. 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.
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on October 1, 2025. For example:
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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 January 10, 2025. For example:
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
About this data
These results come from Ottawa 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.
9 inspections
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
- Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.
- Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
- Complaint
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide refrigeration units with accurate indicating thermometers that may be easily read.
- The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Routine inspection
0 infractions
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