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Pita Pit

B - 108 Edmonton Trail NE Airdrie AB T4B 1R9 · Food - General

Official record from Alberta →

Inspection summary

Pita Pit has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on September 3, 2025, recorded 3 infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on February 18, 2025. 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 on August 14, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 3, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 5 separate inspections, most recently on September 3, 2025. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on September 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the hand wash sink in the front food area. Operator stated he goes to the hand wash sink in the back kitchen to wash his hands.**Equip hand wash sink with soap.**Ensure all hand wash sinks are fully stocked with hot & cold water, soap ad paper towel at all times.
    • 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?
      • Mice droppings were noted in the following areas of the facility- In the cabinet below the hand wash sink in the front food prep area-In the cabinet to the right side of the food prep cooler in the front food prep area-In the cabinet below the cashier machine-In the cabinet drawers below the cashier machine-In the cabinet beside the Coca-Cola fridge in the front food prep area-On the floor beside the Coca-Cola fridge in the front food prep area**Remove all mice droppings in a clean and sanitary manner**Employ the services of a pest control professional to ensure treatment are completed and pest control measure are put in place.Maintain pest control reports on site
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hot water tank in the back of the kitchen was leaking. Operator stated a new hot water tank had been purchased but yet to be installed.**Repair/Replace hot water tank**Ensure all equipment used in the facility is in good repair.2. The light in the walk-in freezer was dim. A flashlight was needed to complete the inspection of the walk-in freezer.**Install bright light in the walk-in freezer to facilitate clear visualization of the freezer and promote cleaning3. There was a strong sewage smell noted in the facility that may be coming from the grease trap.**Investigate source of smell**Empty and clean grease trap4. There was a dirty and broken plastic shelving used to store items between the hand wash sink and the walk-in cooler in the back kitchen**Remove/Replace shelving**Ensure all equipment used in the facility is in good repair.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the walk-in cooler was measured at 6 degrees C.**Adjust/Repair/Replace cooler.**Ensure foods in cold storage are held at or below 4 degrees C at all times.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the walk-in cooler was measured at 8.1 degrees C.**Adjust/Repair/Replace cooler.**Ensure foods in cold storage are held at or below 4 degrees C at all times.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light above the three-compartment sink was not working.2. The light in the walk-in freezer was not working**Please replace light bulb
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizing bucket containing cleaning cloths soaking in chlorine solution was measured at 0ppm. Staff mixed fresh solution.2. Chlorine solution in the 3-compartment sink for sanitizing dishes was measured at 10ppm. Staff mixed fresh solution measured at 100ppm.**Ensure that chlorine solution for sanitizing dishes and food contact surfaces is maintained at 100ppm at all times.**Verify concentration using a chlorine test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper method of thawing meat was observed during the inspection. A packet of frozen meat was let to thaw on the counter-top. Staff placed frozen meat in the sink under cold running water.**Do not thaw foods at room temperature.**Ensure that proper thawing methods of frozen foods are observed at all times.**Thaw food overnight in cooler, or under cold continuous running water or cook food directly from frozen state.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip available in the facility.**Please equip facility with a chlorine test strip for verifying concentration of sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel for the hand wash sink in the front food service area was not contained in the paper towel dispenser.**Ensure that paper towels are stored in the dispenser to prevent contamination of the paper towels.2. There was no paper towel in the dispenser for the hand wash sink at the back kitchen. **Equip hand wash sink with paper towel.
    • 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 hand sink in the front food service area was slowly draining.**Repair plumbing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light above the three-compartment sink was not working.2. The light in the walk-in freezer was not working**Please replace light bulb
  8. Risk Management Inspection

    1 infraction

    • 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 light above the three-compartment sink was not working.**Please replace light bulb
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION.Food in the prep cooler inserts were measured at:Cheese: 8.4 degrees CChopped veggies: 6.4 degrees CChedder cheese: 9.0 degrees C **The high-risk foods are not adequately kept cold at an optimum temperature of 4 degrees C and below**Adjust/Repair/Replace cooler**Provide a lid to cover the inserts to ensure that the temperature of the cooler is maintained at 4 degrees C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the hand wash sink at the back prep kitchen.**Equip hand wash sink with soap.**Please ensure that all hand wash sinks are equipped with hot and cold water, soap, and paper towel 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?
      • REPEAT VIOLATIONA build-up of rust was noted on the floor of the walk-in cooler.**Please refinish floor to ensure that surface is smooth and cleanable.
    • 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 light above the three-compartment sink was not working.**Please replace light bulb

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