#3-534 Hespeler Rd , Cambridge ON · ELGIN PARK
December 31, 2025
Conditional PassThe restaurant did not properly maintain clean and sanitary bathrooms and handwashing areas.
Food contact surfaces, utensils, and equipment must be in good condition without cracks, crevices, or gaps, and must be properly maintained and repaired.
A certified food handler or supervisor must be present whenever the restaurant is open.
This restaurant has been inspected 4 times since August 29, 2024, with 1 pass, 3 conditional outcomes, and 0 closures on record.
Maintenance of sanitary facilities
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
PITA GUY WRAP AND ROLL is in the ELGIN PARK neighbourhood. ELGIN PARK, Cambridge has 29 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 12, 2026, there are 15 (52%) that have passed their most recent inspection, with 12 (41%) conditional and no closures.
This record comes from the local public-health unit for Cambridge. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store food off the floor to prevent contamination / Store and handle ice in a sanitary manner / Store raw foods separate and below cooked / ready-to-eat foods
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure wash water is between 60°C and 71°C / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Food protected from contamination or adulteration / Cover all food in storage / Store raw foods separate and below cooked / ready-to-eat foods
Maintenance of sanitary facilities / Equip sanitary facility with a constant supply of hot and cold running water
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