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The Pita Pit

229 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Pita Pit has been inspected 10 times by Interior Health Authority since August 12, 2013. The most recent inspection, on October 15, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 6 separate inspections, most recently on October 8, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on October 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 1, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 15, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on February 27, 2023. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperatures must be recorded and kept for ALL temperature controlled units. Temperature logs did not include 2 stand up refrigerators/freezers and under counter cooler in the back prep area. Revise the temperature log templates to include recording the temperatures for the 3 units missing.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A UV light fly trap was installed above one of the prep tables in kitchen area. Remove the fly trap and move it away to an area without food preparation.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Open display cooler was at 10-11C. Staff were aware that the cooler is unable to maintain a temperature of 4C or below. Technician has been contacted and cooler will either be fixed or replaced. PHFs (potentially hazardous foods) are currently being rotated out every 4 hours. PHFs in room temperature after 4 hours are to be discarded. Staff were also directed to use the display cooler's lids.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Repeated infraction: Temperature logs were not maintained. Staff are to take the temperatures of all temperature controlled units like freezers and coolers at least once a day.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was available on site for use. Staff to use chlorine bleach and dilute to 200ppm or source other approved sanitizer for use.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Open sandwich cooler, lid has been removed from the top, cold holds cut up veggies and sauces. Staff said the containers veggies are swapped out every 4 hours. 1.Cut vegetables and fruits are considered potentially hazardous foods. After 4 hours in room temperature, they must be throw away. Do not mix veggies and other PHFs that have been stored in room temperature with fresh batch of cut veggies. DO NOT place food that has been held in room temperature back into the cooler, the food has already been in the danger zone for too long to be cooled and reused. 2. Sauces must be stored at 4C. If it's been above 4C for over 4 hours, sauces must be discarded. 3.Do not fill up the inserts all the way to the top. The food on the top of the insert can't maintain 4C or below. Consider filling up half way only. 4.Operator to consider installing a see through lid to cold hold the food so there is no need to hold food at room temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs were not maintained. Staff are to take the temperatures of all temperature controlled units like freezers and coolers at least once a day. Sanitizer strips are missing. Quats and chlorine test strips are required as both are used at the facility.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Manual 3 compartment sink's sanitizer dispenser is not dispensing chlorine. Staff to manually dilute to the proper concentration, 200ppm. Quats was measured at 50ppm from a spray bottle. Staff was directed to change out the solution for new. Dispenser was measured at 200ppm. Corrected during inspection
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler by the front window was measured to be at 12 C when inspection started. Staff was asked to demonstrate how they monitor the temperature of the coolers and how to adjust the temperature. At the end the the inspection, the cooler was measured again and was below 4C. All other refrigeration units and freezer temperatures were in compliance. Ensure that the temperature for all coolers are maintained at all times at 4C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was not on site and staff present did not have a valid FOODSAFE certificate or equivalent training. When staff has completed the course, email a copy of certificate(s) to the EHO.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Large open preparation cooler at front is about 14 C when typically 4 Celsius is required. Most inserts contained chopped vegetables but products like hummus and avocado dip may required refrigeration at 4 Celsius or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice cream blending machine with large augur cleaned and sanitized at the end of the day. For food contact surfaces that are in continuous use throughout the day (e.g. auger for ice cream blending machine, blenders, please clean and sanitize at least every 4 hours (clean, spray with sanitizer and let sit for 2 minutes, rinse off and air dry).
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Pita and sauce out for customer tasting and not protected from customer contamination (e.g. coughing, sneezing, customers using unwashed hands to handle multiple food servings directly.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -Line cooler top: shredded feta cheese internal temperature 6°C. Other potentially hazardous foods between 4.5-6.5°C internal temperature. -Line cooler bottom: burger meat internal temperature 8.5°C. Other potentially hazardous foods between 4.5-8.5°C internal temperature. -Line cooler top had no lid at the time of inspection (operator explained it was too busy and lid, missing hinge, was removed). Operator replaced the lid during inspection and turned down the cooler temperature. Please continue to keep lid on top, fix the hinge and monitor the temperature to ensure all potentially hazardous foods are ≤4°C. -Freezer has very thick ice and need to be defrosted to maintain efficiency. -At the time of inspection, freezers and coolers were full of boxes of food, reducing circulation. Please organize food as soon as it is received, to increase efficiency of freezers and coolers and monitor the temperature.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -At the time of inspection, light fly trap was turned on and sitting on food prep table. Insect control light devices used to electrocute flying insects should be installed at least 2m (6ft) away from all food handling areas. Empty and clean out regularly. -Vegetable cutting equipment had leftover vegetable debris and was not cleaned or sanitized and was attracting fruit flies. Dishes and containers with sauce was sitting on the fridge next to the sink. Please thoroughly clean and sanitize all equipment.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  9. Monitoring

    1 infraction

    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): No thermometers were found in the prep cooler by the door, or the cooler across the grill. Operator inserted new thermometers at the time of inspection.
  10. Monitoring

    0 infractions

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