140 - 3221 Sunridge Way NE · SUNRIDGE
12 avril 2026
RéussiDirty cleaning cloths were on the counters., , Store cleaning cloths in sanitizer in between uses.
Chlorine in the sanitizer bucket was measured at 500ppm., , Use 100 ppm Chlorine (1/2 teaspoon bleach per L of Water).
1) Salad cooler:, - falafel mixture in the insert was measured at 12.1 degrees C. , -Cube potatoes were measured at 10.7 degrees C. , -garlic sauce inside the cooler was measured at 11.0 degrees C., -Pre-portioned garlic sauce was measured at 16.5 degrees C., , Discarded all perishable foods in the cooler. , , 2) Garlic sauce in a squeeze bottle was stored in a prep cooler insert was not properly stored. Garlic sauce was measured at 15.2 degrees C., , Store garlic sauce directly in the prep cooler insert and store all cold perishable food at 4 degrees C or below, , 3) Front display cooler:, Meat pies were measured between 7.0 to 9.3 degrees C. , , , 4) Rice on the crockpot was measured between 31.4 to 50 degrees C. on the top. Rice was measured at 60 degrees C on the bottom. Staff mentioned that they just added more rice without reheat to 74 degrees C or higher before topping up the rice. , , Reheat all perishable foods at 75 degrees C before hot holding or serving., , , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
Dishes and small equipment were not sanitized after washing. , , 1) There was no properly fitted stopper for the dishwashing sink. Staff used plastic to plug the sink to make chlorine sanitizer. , , Provide properly fitted stopper for the dishwashing sink., , , 2) Chlorine sanitizer was measured at 50ppm. Staff was not able to find chlorine test strips to verify the chlorine concentration. , , Use 100ppm chlorine sanitizer to sanitize the dishes for 2 minutes.
1) No soap and paper towel dispenser at the front service handwash sink. , , 2) Knife was stored in the front service handwash sink. Roll of paper towel was wet from the water from hands. , , Provide soap and paper towel dispenser., , Handwash sink is for handwashing only.
1) Utensils were stored in greasy stagnant water., , Store utensils in ice water (CDI), , 2) Pens were stored with food bags. , , Store pens in a separate area., , 3) Take out utensils were stored with business end up. , , Store utensils with business end down., , 4) Garbage bags were used to cover dough. , , Use food grade plastic to cover food.
1) Green and black mouse droppings were found in the electrical room. , , Clean the mouse droppings , , 2) Black flies were observed flying in the kitchen and on the fly strips. , , Remove black flies and fly strips around the kitchen. Do not hang fly strips in the food handling areas. , , 3) No pest reports available. , , Provide pest report and increase control until the mouse and black flies are addressed.
1) Unfinished wall on the left side of the counter., , Finish the wall., , 2) Staff washroom handwash sink was removed. Toilet was still functional. Strong foul smell was present., , Fix the washroom or remove the toilet and sinks properly.
1) Dishwasher was not operational., , Fix or remove the dishwasher, , 2) Pro -painter paint brush was used to apply oil on food. , , Provide a food grade brush., , 3) Deep grooves and stains on the plastic cutting boards. Cutting boards were stored directly on the floor by the dishwashing sink. , , Refinish or replace the cutting boards and store them at least 6 inches off the floor., , 4) Yellow dough machine cover was repaired with tape. , , Replace the dough cover., , 5) Mold noted dishwash rack used for drying dishes. , , Clean the dishwasher rack., , 6) Wooden dough tray was covered with grease and dry dough., , Clean the dough tray daily. , , 7) Plastic adhesive liner was peeling off the prep cooler cutting board. , , Refinish or replace the cutting board., , 8) Stains and dry dough on the stainless-steel dough machine. Grease and black stains on the long wooden dough planks, , Clean the dough machine and wooden dough planks., , 9) Large white food container was melted by heat. , , Replace the broken container.
1) Grime build-up underneath the two-compartment sink., , 2) Mouse droppings in the electrical room. , , 1 to 2) Clean these areas. , , , 3) Coolers and food surface sanitizer were not checked or recorded daily. , , Check and record coolers temperatures and food surface sanitizer daily.
Pita Basket Cafe se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 193 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 avril 2026, 123 (64%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 9 août 2024, avec 4 réussites et 1 fermeture au dossier.
Dirty cleaning cloths were on the counters., , Store cleaning cloths in sanitizer in between uses.
Chlorine in the sanitizer bucket was measured at 500ppm., , Use 100 ppm Chlorine (1/2 teaspoon bleach per L of Water).
1) Salad cooler:, - falafel mixture in the insert was measured at 12.1 degrees C. , -Cube potatoes were measured at 10.7 degrees C. , -garlic sauce inside the cooler was measured at 11.0 degrees C., -Pre-portioned garlic sauce was measured at 16.5 degrees C., , Discarded all perishable foods in the cooler. , , 2) Garlic sauce in a squeeze bottle was stored in a prep cooler insert was not properly stored. Garlic sauce was measured at 15.2 degrees C., , Store garlic sauce directly in the prep cooler insert and store all cold perishable food at 4 degrees C or below, , 3) Front display cooler:, Meat pies were measured between 7.0 to 9.3 degrees C. , , , 4) Rice on the crockpot was measured between 31.4 to 50 degrees C. on the top. Rice was measured at 60 degrees C on the bottom. Staff mentioned that they just added more rice without reheat to 74 degrees C or higher before topping up the rice. , , Reheat all perishable foods at 75 degrees C before hot holding or serving., , , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Dishes and small equipment were not sanitized after washing. , , 1) There was no properly fitted stopper for the dishwashing sink. Staff used plastic to plug the sink to make chlorine sanitizer. , , Provide properly fitted stopper for the dishwashing sink., , , 2) Chlorine sanitizer was measured at 50ppm. Staff was not able to find chlorine test strips to verify the chlorine concentration. , , Use 100ppm chlorine sanitizer to sanitize the dishes for 2 minutes.
1) No soap and paper towel dispenser at the front service handwash sink. , , 2) Knife was stored in the front service handwash sink. Roll of paper towel was wet from the water from hands. , , Provide soap and paper towel dispenser., , Handwash sink is for handwashing only.
1) Utensils were stored in greasy stagnant water., , Store utensils in ice water (CDI), , 2) Pens were stored with food bags. , , Store pens in a separate area., , 3) Take out utensils were stored with business end up. , , Store utensils with business end down., , 4) Garbage bags were used to cover dough. , , Use food grade plastic to cover food.
1) Green and black mouse droppings were found in the electrical room. , , Clean the mouse droppings , , 2) Black flies were observed flying in the kitchen and on the fly strips. , , Remove black flies and fly strips around the kitchen. Do not hang fly strips in the food handling areas. , , 3) No pest reports available. , , Provide pest report and increase control until the mouse and black flies are addressed.
1) Unfinished wall on the left side of the counter., , Finish the wall., , 2) Staff washroom handwash sink was removed. Toilet was still functional. Strong foul smell was present., , Fix the washroom or remove the toilet and sinks properly.
1) Dishwasher was not operational., , Fix or remove the dishwasher, , 2) Pro -painter paint brush was used to apply oil on food. , , Provide a food grade brush., , 3) Deep grooves and stains on the plastic cutting boards. Cutting boards were stored directly on the floor by the dishwashing sink. , , Refinish or replace the cutting boards and store them at least 6 inches off the floor., , 4) Yellow dough machine cover was repaired with tape. , , Replace the dough cover., , 5) Mold noted dishwash rack used for drying dishes. , , Clean the dishwasher rack., , 6) Wooden dough tray was covered with grease and dry dough., , Clean the dough tray daily. , , 7) Plastic adhesive liner was peeling off the prep cooler cutting board. , , Refinish or replace the cutting board., , 8) Stains and dry dough on the stainless-steel dough machine. Grease and black stains on the long wooden dough planks, , Clean the dough machine and wooden dough planks., , 9) Large white food container was melted by heat. , , Replace the broken container.
1) Grime build-up underneath the two-compartment sink., , 2) Mouse droppings in the electrical room. , , 1 to 2) Clean these areas. , , , 3) Coolers and food surface sanitizer were not checked or recorded daily. , , Check and record coolers temperatures and food surface sanitizer daily.
Both, the storefront end back kitchen hand washings sinks were blocked at the busiest time when hand washing is needed the most. Do not block access to the hand sinks
Mechanical washer not providing Chlorine for the sanitating cycle. Call for service. Meantime use the 3-compartment sink method