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Pita Pit- Domano

138 - 1600 15th Avenue, Prince George, V2L 3X3 · Restaurant

Official record from Northern Health →

Inspection summary

Pita Pit- Domano has been inspected 3 times by Northern Health Authority since January 8, 2024. The most recent inspection, on December 9, 2025, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on December 9, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 across 2 separate inspections, most recently on December 9, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 December 9, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 8, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Northern Health Authority, 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.

3 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (cheese, chopped vegetables) are stored at above 4°C. The bottom was colder than the top due to the inserts being overfilled. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Staff emptied out the inserts to only keep them half-filled. Ensure inserts are only filled with small portions to keep potentially hazardous cold foods below a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) QUATS sanitizer used to sanitize food contact surfaces was measured at a concentration over 400 ppm. Public Health Significance - Excessive QUATS concentration on food contact surfaces may leave harmful chemical residues and pose a risk to consumer safety.
      • Corrective Action: Staff diluted the sanitizer to 200 ppm during inspection and were instructed to obtain and use test strips for all sanitizers in the premises.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Observed mice droppings in the corner under the dishwashing area. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Observed that the internal temperature of various food items (chopped veggies and cheese) in the open top cooler ranged from 6°C-10°C. Operator mentioned that the food items have been out in the cooler for less than 4 hours. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Ensure to bring small batches of food and close the cooler lid when not in use. Recommendation to use stainless steel containers that can maintain or conduct the temperature better than plastic containers. When over 4 hours, move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. Rice was observed with an internal temperature of 40°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator discarded the rice at the time of inspection and started cooking another batch of rice. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Produce (lettuce, onion) stored on the floor. Food and equipment must be stored at least 15 cm (6 inches) off the floor. (Public Health significance) - Contact with and dripping fluids from the floor and disease causing micro-organisms on the floor can contaminate food items and lead to food borne illness.
      • Corrective Action: Moved the bag of onions and box of lettuce to a higher shelve at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in the sanitizing rinse solution used for the last washed dishes. Operator stated that the solution was prepared an hour ago. (Public Health significance) - Manual dish washing must provide a minimum concentration of 100 ppm rinse solution (chlorine) recommended.
      • Corrective Action: Operator prepared a new sanitizing rinse solution at the time of inspection measured to be at 100 ppm (chlorine). Monitor and log sanitizer concentration regularly so you know when there is need adjustment to a recommended concentration.

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