Pita Pit
4438 50 Avenue St. Paul AB T0A 3A2 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT Sanitizer was observed at 400ppm. This is double the amount needed and can cause contamination of food contact surfaces. Please adjust concentration of sanitizer - Ensure that QUAT sanitizer is at 200ppm for effective sanitization
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler temperature noted at 10C - ensure that items in the sandwich cooler do not exceed the MAXIMUM FILL LINE of the containers to maintain a temperature of 4C and below.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer is missing in the service area refrigerator.Ensue you have an internal thermometer for temperature monitoring.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in refrigeration unit in the service area. Ensure you have a thermometer installed for temperature monitoring
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation Hood is due for service - August 2024.Operator to send photo of sticker once completed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths for food prep surfaces need to be returned into a sanitizer bucket for decontamination and to prevent cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese at 18C. Ensure that high risk food are kept at 4C or lower
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips expired in Dec. 2019Ensure you have valid test strips to monitor sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two strainers were noted in disrepair. Ensure that all utensils/equipment used are in good condition to prevent physical hazard/injury.Strainers were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?