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Pita Pit

460 5240 Domano Boulevard, Prince George, V2N 4A1 · Restaurant

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) 5 bags of whole red onions were stored on the ground next to a container of onions. Food products stored on ground can limit operator ability to clean, sanitize and may attract pests. Pest and debris may carry harmful microbes increasing the risk of foodborne illnesses in the premises.
      • Corrective Action: Operator moved all the onions into the container and milk crate that were stored at 15 cm off the ground.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps were noted at the back door that may allow the entry of pests. Pest can carry harmful microbes that can contaminate food and equipment, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to seal door gap with door sweep. Continue to ensure there is no evidence of pest on the premise.
  2. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw whole onions were stored inside a open container at ground level. All foods must be stored at least 15 cm (6 inches) above the ground to prevent the attraction of pests. Pests can be carriers of pathogens and other physical or chemical contaminants. As such, pests can cross-contaminate food if they can access it. Consumption of contaminated food may lead to foodborne illnesses.
      • Corrective Action: Operator must store the raw whole onions in a different location that is at least 15cm (6 inches) above the ground. Operator moved raw onions onto a nearby shelf during inspection.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Designated handwashing sink in the back kitchen was not supplied with handwashing soap. Every designated handwashing sink must be supplied with potable hot water, handwashing soap, and disposable paper towels. Employees cannot effectively wash hands without access to handwashing soap, leading to the cross-contamination of food. Consumption of contaminated food may lead to foodborne illness.
      • Corrective Action: Operator must supply handwashing soap at the designated handwashing sink in the kitchen.