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Pita Pit

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

11 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
  10. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the prep cooler inserts were measured at:Cheese: 9.0 degrees CHummus: 9.4 degrees C **Provide a lid to cover the inserts to ensure that the temperature of the cooler is maintained at 4 degrees C 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?
      • A 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were knife markings and discoloration noted on the chopping board by the smoothie machine in the front service area.**Please resurface/replace chopping boards to ensure that surface is smooth and can be cleaned and sanitized.
  11. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The average ambient temperature of the walk-in cooler was measured at 7.4 degrees C2. Food in the prep cooler inserts were measured at:Cheese: 8.1 degrees CChopped cucumbers: 7.6 degrees C **Adjust/Repair coolers**Ensure that high-risk foods in refrigeration is stored and maintained at or below 10 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 paper towel in the back hand wash sink.**Please ensure all hand wash sinks are equipped with hot & 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?
      • A 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There were knife markings and discoloration noted on the chopping board by the smoothie machine in the front service area.**Please resurface/replace chopping boards to ensure that surface is smooth and can be cleaned and sanitized.2. The weather stripping at the bottom of the walk-in cooler door is coming apart.**Please replace weather strip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in area in the back next to hot water tank.**Please organize this area to ensure area can be easily cleaned.