140 - 3221 Sunridge Way NE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 avril 2026
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) Both toilet and handwash sink were removed. Still a very strong foul smell was present. Work was not done yet. , , Please remove all food from the room until the work is done.
1) Dishwasher was not operational., , Fix or remove the dishwasher, , 2) Yellow dough machine cover was repaired with tape. , , Replace the dough cover., , 3) Wooden dough tray was covered with grease and dry dough., , Clean the dough tray daily. , , 4) Plastic adhesive liner was peeling off the prep cooler cutting board. , , Refinish or replace the cutting board., , 5)Grease and black stains on the long wooden dough planks, , Clean the wooden dough planks.
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 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 143 (73%) 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.
Booster Juice 46
SUNRIDGE
Ce restaurant a été inspecté 8 fois depuis le 17 juillet 2023, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
4 infractions
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) Both toilet and handwash sink were removed. Still a very strong foul smell was present. Work was not done yet. , , Please remove all food from the room until the work is done.
1) Dishwasher was not operational., , Fix or remove the dishwasher, , 2) Yellow dough machine cover was repaired with tape. , , Replace the dough cover., , 3) Wooden dough tray was covered with grease and dry dough., , Clean the dough tray daily. , , 4) Plastic adhesive liner was peeling off the prep cooler cutting board. , , Refinish or replace the cutting board., , 5)Grease and black stains on the long wooden dough planks, , Clean the wooden dough planks.
Coolers and food surface sanitizer were not checked or recorded daily. , , Check and record coolers temperatures and food surface sanitizer daily.
10 infractions
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.
Aucune infraction
1 infraction
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
1 infraction
Mechanical washer not providing Chlorine for the sanitating cycle. Call for service. Meantime use the 3-compartment sink method
2 infractions
The bucket for the sanitizer solution must be clearly marked as "Sanitizer"
Hand sink at the front not draining. Unclog the sink
Aucune infraction
2 infractions
Do not use dirty or damaged cloths on food contact surfaces.
Clean and organize the storage areas and around the hand sink in the kitchen
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.