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Pita Pit

222 2 King St W, Hamilton ON L8P 1A1 · Restaurant

19 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Testing reagent used to determine concentration of sanitizer
  3. Re-inspection

    0 infractions

  4. Re-inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  5. Routine Inspection

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Food is held at 4°C (40°F) or less
  6. Re-inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  7. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  8. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  11. Routine Inspection

    2 infractions

    • Food is held at 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  12. Re-inspection

    0 infractions

  13. Complaint

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
  14. Routine Inspection

    0 infractions

  15. Complaint

    0 infractions

  16. Re-inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  18. Routine Inspection

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  19. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Food in storage protected from contamination
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination