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Pita Pit

8109 104 Street NW Edmonton AB T6E 4E4 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese, sauces, processed vegetables were stored in a prep cooler that was measuring at 13-15C. Items were being moved into working coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese, sauces, processed vegetables were stored in a prep cooler that was measuring at 13-15C even though it was previously discussed that this cooler cannot be used at all until it is repaired and maintaining temperatures below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese, sauces, processed vegetables were stored in a prep cooler that was measuring at 13-15C. Items were being moved into working coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese, sauces, processed vegetables were stored in a prep cooler that was measuring at 13-15C. Foods were moved into a working cooler. It was discussed with the staff member that this cooler cannot be used until repaired and maintaining temperatures below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler is in disrepair and is not maintaining temperatures of 4C or less. Cooler is measuring at 13-15C. Cooler is not to be used until repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cutting boards had grooves and a black mold-like substance on the cutting boards. The cutting boards are no longer cleanable and were discarded during the inspection.
  10. Risk Management Inspection

    5 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Both owners were verbally aggressive and harassing the PHI. One owner was threatening the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the stove still measured at 7-9C. Please adjust/repair the cooler to ensure it maintains adequate temperatures of 4C or below. High risk foods had an internal temperature of ~7C.**Repeat violation.
    • 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 around the door post between the front service area and the back kitchen area is in disrepair. Baseboard is also required under this area.Please have the walls repaired and baseboard installed to ensure that finishes are smooth, easy to clean, impervious to moisture.**Repeat violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Issues noted with the 3-compartment sink:-faucet is leakingEnsure plumbing and plumbing fixtures are in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following Items/areas were observed to be in an unsanitary condition:-floors along walls in back kitchen behind/under food prep table.Floors were swept during the inspection.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    14 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Owner was verbally aggressive over the phone to the PHI upon PHI indicating AHS closure order.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled and discoloured cleaning rags are used to wipe food contact surfaces, equipment, utensils. Ensure wiping cloths are stored in a sanitizing solution between uses and are laundered when soiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -A sanitizer solution was not prepared while food preparation was occurring. Food contact surfaces and equipment have not been sanitized prior to starting food preparation. -Observed staff member rinsing a used/soiled wiping cloth under the handwashing faucet and using that to clean/sanitize surfaces. -Staff member did not know how to prepare a sanitizer solution. -Sanitizer container is almost empty, please have backup sanitizer available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings (backpack, cellphone) observed on a shelving rack next to a rice cooker cooking rice in the back kitchen area. Personal items must be stored separate from food and food areas.**Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice and chopped lettuce were observed in inserts at room temperature for the duration of the inspection (2 hours). Staff member indicated these were meant to be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the stove measured at 7-9C. Please adjust/repair the cooler to ensure it maintains adequate temperatures of 4C or below. Discontinue the use of this cooler pending when it is adjusted/repaired.**Repeat violation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility does not have the means to adequately sanitize utensils, dishes, equipment as the 3-compartment sink was completely clogged and does not drain water. Staff member indicated that this has been an issue for at least a few weeks, and indicated that they have been washing items under the handwashing sink with soap and wiping cloths and sponges. The wiping cloths and sponges were visibly soiled.Staff member was unaware of the sanitizing step for manual dishwashing.All food utensils, dishes, equipment are required to be properly re-washed, rinsed, and sanitized in the 3-compartment sink.
    • 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 were not available on site. Ensure to obtain test strips for routine measuring and monitoring of sanitizer concentrations.**Repeat violation.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is no weatherstripping for the front and rear doors. Install weatherstripping at the doors to prevent the entry of pests.**Repeat violation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff require more thorough food safety training. It is the owner's responsibility to ensure all staff are adequately trained in safe food handling practices. Please also email a copy of the owners food safety certificate(s).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Issues noted with the 3-compartment sink:-sink is not draining water -faucet is leakingEnsure plumbing and plumbing fixtures are being maintained.
    • 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 around the door post between the front service area and the back kitchen area is in disrepair. Baseboard is also required under this area.Please have the walls repaired and baseboard installed to ensure that finishes are smooth, easy to clean, impervious to moisture.**Repeat violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel dispenser is out of batteries in the customer bathroom. Another paper towel roll was observed not in a dispensing unit. Ensure paper towel is stored in a dispensing unit such as a dispenser or paper towel holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following Items/areas were observed to be in an unsanitary condition:-the walls around the hand sink and cooking equipment-floors along walls throughout entire kitchen and in walk-in cooler-walk-in cooler fan cover, floor, and shelving-most shelving racks-soiled/greasy cardboard was lining the bottom shelf of a food surface-food equipment: blender
  13. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The mixed sanitizer solution measured at 0ppm of Quats.*Ensure sanitizer solutions are maintained at adequate concentrations at all times.-Staff mixed quats sanitizer to 200ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Several containers of uncovered food were observed in the standing freezer in the front service area. -Staff personal items such as bags and phones were observed on shelves holding food utensils.*Ensure food under storage are protected from contamination at all times.*Ensure to assign a designated area for the storage of personal items that is separate from areas designated for the storage of food, utensils and equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the stove measured at 7.7 degrees C. *Please adjust/repair the cooler to ensure it maintains adequate temperatures of 4 degrees C or below. Discontinue the use of this cooler pending when it is adjusted/repared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available on site.*Ensure to obtain test strips for routine measuring and monitoring of sanitizer concentrations.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Gaps were observed at the base of the back exit door.-Pest control records are not up to date.*Ensure to repair/replace the weatherstripping at the exit door to prevent the entry of pests.*Ensure pest monitoring activities are carried out at least once a month and adequate records of these activities are maintained on file at the facility at all times.
    • 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 following deficiencies were observed:-The wall around the door post between the front service area and the back kitchen area is in disrepair.-Missing light covers were observed in the back kitchen area.*Please have the walls repaired to ensure they are smooth and cleanable.*Please replace the light covers to ensure the protection of food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following Items/areas were observed to be in an unsanitary condition:-The hand sink faucet.-The toaster.-The walls around the hand sink and cooking equipment.-The cookie display cabinet.-The ceiling tiles and air vents.*Please have these item/areas cleaned and sanitized.