ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Pita Factory last inspected?
The most recent inspection on record was on Apr 29, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Aug 1, 2024 to Apr 29, 2026.
Has Pita Factory ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Aug 1, 2024.
The Full Inspection History
4 inspections
Compliance Inspection
Apr 29, 2026
Infractions found
1 recorded violation
minorCode —Cleaning and sanitizing
Official Wording
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are of sound and tight construction, Ensure food contact equipment and utensils are free from cracks, crevices and open seams
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 29, 2026 · Original Source
Compliance Inspection
Nov 25, 2025
Infractions found
3 recorded violations
criticalCode —Equipment and utensils
Official Wording
Refrigeration and hot-holding equipment maintained
Inspector’s Notes
Not in Compliance: Provide adequate refrigeration space for food storage (sections 7 and 30), Provide easily readable thermometer in refrigeration or hot-holding equipment
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating, Preheat the hot holding unit to at least 60�C (140�F) before placing hot foods inside of the hot holding unit
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Corrected During Inspection: Cool hazardous food from 60�C (140�F) to 20�C (68�F) within 2 hours, Cool hazardous food from 20�C (68�F) to 4�C (40�F) within 4 hours, Cook pork (pork products) and ground meats (other than poultry) at 71�C (160�F) for 15 seconds
In Plain English
An issue that does not fit the common categories. Check the official wording for details.