121 - 555 11 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Pita Nutso Shawarma is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Family First Creative Learning Centre - Food
BELTLINE
This restaurant has been inspected 7 times since March 6, 2025, with 1 in compliance, 6 not in compliance, and 0 closures on record.
No violations
1 violation
The large table top sized cutting board had large gouges in it where grease, soil, and/or food debris had accumulated. The table beneath the cutting board was rusted., , Resurface or replace the cutting board. Resurface or replace the rusted stainless steel table top.
1 violation
The large table top sized cutting board had large gouges in it where grease, soil, and/or food debris had accumulated. The table beneath the cutting board was rusted., , Resurface or replace the cutting board. Resurface or replace the rusted stainless steel table top.
5 violations
Staff stated that at the end of the day, partially used donair and shawarma cones are left intact, are wrapped in plastic wrap, and transferred to the cooler., , As discussed, at the end of a day, partially cooked cones cannot be kept intact for future use. Food handlers may:, a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR, b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR, c. discard all remaining partially cooked meat.
There was only one drain plug available for the two compartment dishwashing sinks., , Two drain plugs are required for proper manual dishwashing procedures.
1 violation
The lid of the black chest style deep freeze is falling apart, with insulation falling out., , Either replace the lid or replace the freezer.
6 violations
March 7, 2025:, , Leftover intact partially used donair and shawarma cones from the previous day were observed. , , At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may:, a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74 C (165 F) has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; OR, b. fully cook the remaining cone to an internal temperature of 74 C (165 F) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR, c. discard all remaining partially cooked meat., , Three partially used cones were discarded (one donair, one chicken shawarma, one beef shawarma), , March 6, 2025:, , Staff stated that the donair and shawarma meat handling procedures was: slice meat from cone, place into hot holding unit., , A second cook step (ie: on the grill) is required before placing product into hot holding unit.
9 violations
A wiping cloth bucket with bleach water solution was available for sanitizing food contact surfaces. The concentration of bleach water measured approximately 50 ppm., , Solution was adjusted with more bleach added. Concentration of the bleach water then measured 100 ppm. Chlorine based (bleach water) sanitizing solution must be maintained between 100-200 ppm (1/2 a teaspoon to 1 teaspoon of bleach per litre of water).
Staff stated that the donair and shawarma meat handling procedures was: slice meat from cone, place into hot holding unit., , A second cook step (ie: on the grill) is required before placing product into hot holding unit.
Staff member described manual dishwashing procedures as: wash with soap and water, rinse with water, air dry., , Steps in proper manual dishwashing are:, - Scrape food from dishes, - Wash with soap and water, - Rinse with fresh water, - Sanitize. If using chlorine based (bleach) sanitizer available at the time of inspection, fully submerge dishes in a 100 ppm (1/2 teaspoon of bleach per litre of water) solution for 2 minutes., - Air dry
The large table top sized cutting board had large gouges in it where grease, soil, and/or food debris had accumulated. The table beneath the cutting board was rusted., , Resurface or replace the cutting board. Resurface or replace the rusted stainless steel table top.
The lid of the black chest style deep freeze is falling apart, with insulation falling out., , Either replace the lid or replace the freezer.
The ceiling and the east wall of the back food handling area were dusty., , Clean dusty ceiling and wall areas. Ensure these areas are cleaned on a regular basis.
Staff member described manual dishwashing procedures as: wash with soap and water, rinse with water, air dry., , Steps in proper manual dishwashing are:, - Scrape food from dishes, - Wash with soap and water, - Rinse with fresh water, - Sanitize. If using chlorine based (bleach) sanitizer available at the time of inspection, fully submerge dishes in a 100 ppm (1/2 teaspoon of bleach per litre of water) solution for 2 minutes., - Air dry
March 7, 2025:, , One well-fitting drain plug was available for the two compartment sink., , Two well-fitting drain plugs are required for proper manual dishwashing., , March 6, 2025:, , There were no drain plugs available that fit the two compartment sinks., , Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment sinks.
The flat top grill is not contained under the ventilation canopy., , The flat top grill must be contained under the ventilation canopy.
The caulking behind the two compartment sink was moldy and deteriorating., , Remove the moldy, deteriorating caulking. Replace with new caulking.
The lid of the black chest style deep freeze is falling apart, with insulation falling out., , Either replace the lid or replace the freezer.
There were no drain plugs available that fit the two compartment sinks., , Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment sinks.
There was pooling water in the cupboard under the front hand wash sink., , Clean up pooling water. Check for and repair any leaks.
The flat top grill is not contained under the ventilation canopy., , The flat top grill must be contained under the ventilation canopy.
The caulking behind the two compartment sink was moldy and deteriorating., , Remove the moldy, deteriorating caulking. Replace with new caulking.
The lid of the black chest style deep freeze is falling apart, with insulation falling out., , Either replace the lid or replace the freezer.
The meat slicer had food debris accumulation. Staff were not fully disassembling the meat slicer when cleaning it., , The meat slicer must be fully disassembled, cleaned, and sanitized after each use.