121 - 555 11 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Pita Nutso Shawarma se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Family First Creative Learning Centre - Food
BELTLINE
Ce restaurant a été inspecté 7 fois depuis le 6 mars 2025, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
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 infraction
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 infractions
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 infraction
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 infractions
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 infractions
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.