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The Desert Pita & Grill

109 - 5303 68 Avenue SE Calgary AB T2C 4Z2 · Food - General

Official record from Alberta →

Inspection summary

The Desert Pita & Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on June 30, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 6 separate inspections, most recently on September 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 8 separate inspections, most recently on June 30, 2026. 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 6 times across 6 separate inspections, most recently on June 30, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on September 23, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed during the inspection. - Ensure to change gloves in between tasks. Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands” sent via email.
    • 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  2. 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  3. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed during the inspection. - Ensure to change gloves in between tasks. Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands” sent via email.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available in the facility. - Ensure hot water is available at all times for dishwashing and handwashing.
    • 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  4. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The staff member was cutting the leftover frozen cone from previous day.- The cones were discarded.- Left over cones must be cooked to an appropriate temperature, cool it down and save it in the cooler for future use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of oranges and potatoes were stored on the floor in walkin cooler and hallway respectively. - Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese temperature measured to be at 15C.The cheese was discarded during inspection.- Ensure to keep the high-risk food stored in prep cooler below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff members were not able to explain the appropriate dishwashing procedure, the staff was only washing the dishes with soap and not sanitizing with approved sanitizing solution.- The staff was educated about the use of two compartment sink for washing and sanitizing the food equipment.- The facility had a two compartment dishwashing poster onsite posted on the wall.
    • 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  5. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The staff member was cutting the leftover frozen cone from previous day.- The cones were discarded.- Left over cones must be cooked to an appropriate temperature, cool it down and save it in the cooler for future use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of oranges and potatoes were stored on the floor in walkin cooler and hallway respectively. - Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese temperature measured to be at 15C.The cheese was discarded during inspection.- Ensure to keep the high-risk food stored in prep cooler below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff members were not able to explain the appropriate dishwashing procedure, the staff was only washing the dishes with soap and not sanitizing with approved sanitizing solution.- The staff was educated about the use of two compartment sink for washing and sanitizing the food equipment.- The facility had a two compartment dishwashing poster onsite posted on the wall.
    • 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  6. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The staff member was cutting the leftover frozen cone from previous day.- The cones were discarded.- Left over cones must be cooked to an appropriate temperature, cool it down and save it in the cooler for future use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of oranges and potatoes were stored on the floor in walkin cooler and hallway respectively. - Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese temperature measured to be at 15C.The cheese was discarded during inspection.- Ensure to keep the high-risk food stored in prep cooler below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff members were not able to explain the appropriate dishwashing procedure, the staff was only washing the dishes with soap and not sanitizing with approved sanitizing solution.- The staff was educated about the use of two compartment sink for washing and sanitizing the food equipment.- The facility had a two compartment dishwashing poster onsite posted on the wall.
    • 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** The violation still exists**The facility did not have food contact surfaces sanitizer.- The staff prepared 100ppm solution during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink service area did not have hot water.- Repair the hand washing sink so it has hot/cold potable water.
    • 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 violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have food contact surfaces sanitizer.- The staff prepared 100ppm solution during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was expired and not displayed in the facility.- Display the valid FHP at conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink was not draining properly and wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution concentration measure to be more than 200ppm.- Operator discarded most of the solution from the bottle and diluted the leftover solution with water and concentration measured to be 100ppm.A document stating how to prepare an approved sanitizing solution sent via email.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Three leftover cones were saved in the freezer.The cones were discarded during the inspection.Always cook the cones to the end, complete the secondary step, cool it down and store it cooler or freezer for future use. Donair handling document is sent via email.

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