PITA PIT LOWER SACKVILLE
745 SACKVILLE, LOWER SACKVILLE · Food Establishment
Inspection summary
PITA PIT LOWER SACKVILLE has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 15, 2024. The most recent inspection, on October 9, 2025, found no infractions.
3 of 6 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 and Handwashing and staff hygiene.
The last 3 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on April 25, 2024. For example:
23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on March 15, 2024. For example:
19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
About this data
These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Service the refrigeration unit to store potential hazardous foods at 4C or below.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
1 infraction
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Service the refrigeration unit to store potential hazardous foods at 4C or below.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
2 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Dedicated hand wash station must be equipped with 1. hot and cold running water from a potable water supply, 2. soap in a dispenser, 3. a method of hand drying that uses single service products, such as sufficient single service towels in a dispenser, or other drying apparatus that is approved by the regulatory authority, and 4. a sign which explains proper hand washing procedures.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Service the refrigeration unit to store potential hazardous foods at 4C or below.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
Nearby inspected facilities
- STARBUCKS
745 SACKVILLE, LOWER SACKVILLE
4 inspections
- LOBLAWS INC.
745 SACKVILLE, LOWER SACKVILLE
1 inspection
- Bento Sushi
745 SACKVILLE, LOWER SACKVILLE
2 inspections
- SACKVILLE LIONS CLUB
101 OLD BEAVER BANK, LOWER SACKVILLE
2 inspections
- M & M FOOD MARKET #173
799 SACKVILLE, LOWER SACKVILLE
2 inspections
- Little Caesars
799 SACKVILLE, LOWER SACKVILLE
4 inspections
- KAISERS SUB AND SANDWICH
799 SACKVILLE, LOWER SACKVILLE
3 inspections
- A & W RESTAURANT
774 SACKVILLE, LOWER SACKVILLE
3 inspections