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Pita Pit

322 8 Avenue W Brooks AB T1R 1A9 · Food - General

Official record from Alberta →

Inspection summary

Pita Pit has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on April 22, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times on March 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 31, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 4 separate inspections, most recently on April 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 22, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Back door to the facility gets jammed and will not open easily which is also a fire hazard.*Repair backdoor to open properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall in the kitchen where brooms are hung is not in good repair.*Repair drywall where the brooms are hung to be a smooth, cleanable finish.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brick backsplash behind kitchen hand sink is chipping.The prep sink taps are not working.*Apply clear caulking to seal backsplash to protect against further deterioration and damage.*Repair prep sink taps to be operational with hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switches and doors to walk-in freezer and fridge contain grime. Clean grime from high-touch surfaces and clean and sanitize daily.
  2. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in spray bottle is mixed too strong and tested over 500 ppm. The chemical bottle was not labelled. *Ensure sanitizer is prepared to 200 ppm and verified with quat test strips. Ensure all chemicals are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler ranges in temperature from 3 to 7 degrees Celsius. Ensure the sandwich cooler is operating at 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler and freezer temperatures were monitored with a temperature gun that did not produce accurate readings. Temperature log sheet readings are all negative integers. Instructed staff on reading temperatures using a probe thermometer probing moist food or a "test" water bottle in the cooler.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Back door to the facility gets jammed and will not open easily which is also a fire hazard.*Repair backdoor to open properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brick backsplash behind kitchen hand sink is chipping.The prep sink taps are not working.*Apply clear caulking to seal backsplash to protect against further deterioration and damage.*Repair prep sink taps to be operational with hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall in the kitchen where brooms are hung is not in good repair.*Repair drywall where the brooms are hung to be a smooth, cleanable finish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler door handle is wrapped with a cloth and tape to protect the handle from colliding with the fridge. The handle is not cleanable. Remove cloth and tape. Light switches and doors to walk-in freezer and fridge contain grime. Clean grime from high-touch surfaces and clean and sanitize daily.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall in the kitchen where brooms are hung is not in good repair.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall in the kitchen where brooms are hung is not in good repair.
  5. Monitoring Inspection

    0 infractions

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