Pita Pit
3 - 4706 50 Street Stettler AB T0C 2L0 · Food - General
Inspection summary
Pita Pit has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on April 30, 2026, found no infractions.
3 of 6 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: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 4 times across 2 separate inspections, most recently on October 7, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 September 5, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on September 19, 2024. 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
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- While the quats-based sanitizer in the sanitizer bucket measured 200ppm (satisfactory). The sanitizer in the dishwashing sink tested at 400ppm (too high). Staff were asked to dilute the sanitizer in the sink and to verify concentrations daily using test strips. Ensure quats sanitizer concentrations are maintained at 200ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please ensure quats-based sanitizer in the dishwashing sink is maintained at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats-based sanitizer in the dishwashing sink was measured at 150ppm, and in the sanitizing bucket, measured 0. Please ensure the sanitizer concentration is maintained at 200ppm. Recommend recording sanitizer test strip results daily (template provided).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The top food pan area of the prep cooler measured ~5.7C when probed with a probe thermometer. Please monitor and ensure the cooler is able to maintain below 4C at all times. Recommend the following actions:- add section to temperature logs for tops of prep cooler- avoid filling containers past the top insert lines- keep lids on for all containers when not in active use
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please ensure quats-based sanitizer in the dishwashing sink is maintained at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Food permit is out of date new permit needs to be posted.
- 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?
- Monitoring Inspection
0 infractions
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