109 - 5303 68 Avenue SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 juin 2026
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.
**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.
The Desert Pita & Grill se trouve dans le quartier GREAT PLAINS. GREAT PLAINS, Calgary compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 28 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Rocky Mountain BBQ Catering Ltd.
GREAT PLAINS
Ce restaurant a été inspecté 10 fois depuis le 29 août 2023, avec 1 conforme, 9 non conformes et 1 fermeture au dossier.
2 infractions
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.
**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.
1 infraction
**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 infractions
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.
No hot water was available in the facility. , - Ensure hot water is available at all times for dishwashing and handwashing.
**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 infractions
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.
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.
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.
5 infractions
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.
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.
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.
5 infractions
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.
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.
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.
3 infractions
** The violation still exists**, The facility did not have food contact surfaces sanitizer., - The staff prepared 100ppm solution during inspection.
Hand washing sink service area did not have hot water., - Repair the hand washing sink so it has hot/cold potable water.
**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 infractions
The facility did not have food contact surfaces sanitizer., - The staff prepared 100ppm solution during inspection.
Food handling permit was expired and not displayed in the facility., - Display the valid FHP at conspicuous place.
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.
2 infractions
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.
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.,
Aucune infraction
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.
**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.
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.
**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.
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.
**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.