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Pita Pit

204 Tranquille Rd Kamloops BC V2B 3G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pita Pit has been inspected 4 times by Interior Health Authority since February 16, 2023. The most recent inspection, on March 13, 2026, found no infractions.

1 of 4 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 4 times across 3 separate inspections, most recently on April 29, 2025. For example: 7 Are foods protected from contamination?

  • 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 April 29, 2025. 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 2 times across 2 separate inspections, most recently on February 26, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 29, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on April 29, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Items kept in the top of the prep cooler ranged from 6-8°C. Temperature of bottom cooler was adjusted to bring the prep cooler temperature down.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Pump for dispensing Quats sanitizing solution was not working and sanitizing solution was not being used on food contact surfaces. A bottle of Quats sanitizer was located and sanitizing solutions were prepared during the inspection and their use reviewed.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were available, however chlorine sanitizer is no longer in use in site. The sanitizer found is a Quats based sanitizer and no test strips were available. Operator ordered test strips during the inspection. Confirm when they are received.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Detergent was being used in place of a sanitizing solution on surfaces and for ware washing. A bottle of Quats sanitizer was located during the inspection and solutions mixed and concentrations verified using inspector test strips. Employees were instructed on the use of sanitizing solution. Be sure to properly label all spray bottles.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Employee personal items were stored on the shelves with food products. Items were relocated during the inspection to an area away from food preparation and storage.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Update the current Sanitation Plan to include the use of Quats based sanitizers. The current plan outlines the use of chlorine, which is not being used on site.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  3. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 0 ppm Sanitizer ( Quat ammonia) in the sol'n contained in the sanitizing basin of the 3 comp't sink
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): pump dispenser for the sanitizer chemical was malfunctioning ( not producing adequate concentration of Quats in the sanitizing basin); cardboard box at the end of the prep table must be removed to prevent contaminating foods prep or equipment kept on the table
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Dedicated hand wash station in the FOH was malfunctioning at time of inspection ( water supply has been cut off)
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Manager, VR Saini doesn't know where the food safety plan is
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Manager, VR Saini doesn't know where the Sanitation plan is
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Manager VR Saini does not hold a valid FOODSAFE Certificate or equivalent. Employee on shift, Navreet Kaur does not have a FS1 Cert ( or equivalent).
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): food handler was observed not performing hand hygiene in between glove changes and not following the six steps of Wash Your Hands! sign
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): No staff lockers/dedicated space for staff's personal effects in the back room ( coats/bags were stored beside food items on the food shelves/dry storage shelves)-CDI Five Boxes of Sawmill Creek bottled wine is being stored beside walk in freezer door-product must be taken off the premises
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer ( active ingredient: Quat ammonia) solution in the third compartment of warewashing sinks was checked twice ( first test yielded 0 ppm Quats, second test ( after Operator checked the bottle of concentrate ( found out it was nearly empty) yielded a result of 200-300 ppm active quaternaries in sol'n)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): red sanitizer bucket under the efi front station contained soiled sanitizing sol'n ( suggested to Operator to attach a label to the bucket to mark the discard time for the solution)
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator to print the most recent approved San. Plan and maintain a copy onsite ( to be kept in the Food Safety Plan and Sanitation Plan folder/binder)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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