Pita Pit

49 King St. E, Dundas ON · Restaurant

13 inspections

1. Re-inspectionJan 20, 2026

   1 infraction

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
2. Routine InspectionJan 8, 2026

   3 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
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Maintain and arrange appliances to permit a clean and sanitary condition
   • Manual dishwashing: Wash, rinse, sanitize technique
3. Routine InspectionSep 19, 2025

   4 infractions

   • Separate hand washing basin provided for food handlers
     • Hand washing station must be used only for hand washing of employees
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange equipment to permit a clean and sanitary condition
     • Remove all materials not associated with the daily operation of the premises
   • Maintenance of sanitary facilities
     • Equip sanitary facility with single service towels or air dryer
4. Re-inspectionMar 21, 2025

   0 infractions

5. Routine InspectionMar 7, 2025

   5 infractions

   • Single service containers and articles kept free from contamination
     • Maintain single service containers and articles free from contamination
   • 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
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Remove all materials not associated with the daily operation of the premises
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Store food off the floor to prevent contamination
6. Routine InspectionSep 3, 2024

   3 infractions

   • Single service containers and articles kept free from contamination
   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
7. Re-inspectionMar 4, 2024

   1 infraction

   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
8. Routine InspectionFeb 26, 2024

   5 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
9. Routine InspectionJan 16, 2023

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
     • Ventilation system requires thorough cleaning
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
10. Re-inspectionJul 22, 2022

    0 infractions

11. Routine InspectionJul 19, 2022

    2 infractions

    • Food is held at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
12. Routine InspectionJul 18, 2022

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
13. Routine InspectionJan 6, 2022

    3 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Refrigeration and hot-holding equipment maintained