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Basha International Foods - Food

2717 Sunridge Way NE Calgary AB T1Y 7K7 · Food - General

Official record from Alberta →

Inspection summary

Basha International Foods - Food has been inspected 27 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.

17 of 27 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 5 separate inspections, most recently on May 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on April 1, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 2, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on May 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

27 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pooling of meat juice/blood in the trays where product are stored on cooler shelves. - Ensure staff are checking packaging for meat products and cleaning meat juices/blood from store shelves.- Manager had the staff clean the store shelves during the inspection.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared/ready for use in the meat department. Ensure that a sanitizing solution is prepared and ready for use when food handling is occurring. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A shopping card and large plastic barrel were stored in front of the hand wash sink in the meat department. Ensure that the hand wash station is always accessible and stocked with soap/paper towels.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *New York Striploin Steak (Halal) remained on display past its best‑before date. The best‑before date was January 5, 2026, yet it was still on the shelves on January 6, 2026.*Some packaged chicken legs had double labels.*Lamb Shanks (Halal) were displayed past multiple best‑before dates, including December 10, 2025, December 12, 2025, and December 30, 2025.*Beef with Bone (Halal) remained on the shelves after its best‑before date of December 22, 2025.*Beef Oxtail (Halal) was displayed past its best‑before date of December 23, 2025.*Basha Hot Pepperoni Sausage was still on display after its best‑before date of December 28, 2025.*Basha BBQ Chicken Thighs remained on the shelves after the best‑before date of December 25, 2025.*BBQ Drumsticks (Halal) were displayed after the best‑before date of January 5, 2026.-Ensure that the food labelling is done correctly and the FIFO system is followed for the meat.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • "Ongoing violation"Dirty cleaning cloths were observed on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the sanitizer bucket was measured at 0 ppm.The sanitizer was prepared which was tested at 400 ppm.-Ensure that the sanitizer is maintained at 200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tray was observed with meat debris and food struck on it.-Ensure that the tray is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beef juice was observed on the wall of the meat preparation room.-Clean the area.
  7. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *New York Striploin Steak (Halal) remained on display past its best‑before date. The best‑before date was January 5, 2026, yet it was still on the shelves on January 6, 2026.*Some packaged chicken legs had double labels.*Lamb Shanks (Halal) were displayed past multiple best‑before dates, including December 10, 2025, December 12, 2025, and December 30, 2025.*Beef with Bone (Halal) remained on the shelves after its best‑before date of December 22, 2025.*Beef Oxtail (Halal) was displayed past its best‑before date of December 23, 2025.*Basha Hot Pepperoni Sausage was still on display after its best‑before date of December 28, 2025.*Basha BBQ Chicken Thighs remained on the shelves after the best‑before date of December 25, 2025.*BBQ Drumsticks (Halal) were displayed after the best‑before date of January 5, 2026.-Ensure that the food labelling is done correctly and the FIFO system is followed for the meat.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the sanitizer bucket was measured at 0 ppm.The sanitizer was prepared which was tested at 400 ppm.-Ensure that the sanitizer is maintained at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • "Ongoing violation"Dirty cleaning cloths were observed on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tray was observed with meat debris and food struck on it.-Ensure that the tray is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beef juice was observed on the wall of the meat preparation room.-Clean the area.
  8. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *New York Striploin Steak (Halal) remained on display past its best‑before date. The best‑before date was January 5, 2026, yet it was still on the shelves on January 6, 2026.*Some packaged chicken legs had double labels.*Lamb Shanks (Halal) were displayed past multiple best‑before dates, including December 10, 2025, December 12, 2025, and December 30, 2025.*Beef with Bone (Halal) remained on the shelves after its best‑before date of December 22, 2025.*Beef Oxtail (Halal) was displayed past its best‑before date of December 23, 2025.*Basha Hot Pepperoni Sausage was still on display after its best‑before date of December 28, 2025.*Basha BBQ Chicken Thighs remained on the shelves after the best‑before date of December 25, 2025.*BBQ Drumsticks (Halal) were displayed after the best‑before date of January 5, 2026.-Ensure that the food labelling is done correctly and the FIFO system is followed for the meat.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)No sanitizer was prepared in the Bakery at the time of inspection.-Ensure that a sanitizer is always prepared before start of any food preparation. -Ensure that the bleach is maintained at 100ppm.2) Dirty cleaning cloths were observed on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared in the meat preparation cooler at the time of inspection. * Bleach was asked to be prepared, and bleach was prepared by the operator which was tested at 100ppm.-Ensure that a sanitizer is always prepared before start of any food preparation. -Ensure that the bleach is maintained at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water pooling was observed under the hand wash sink and the 3-compartment sink in the meat preparation room. Water was oozing out of pipe under the hand wash sink.2)The hand wash sink tap in the bakery area was leaking. -Fix the hand wash tap. -Ensure that the pipe is fixed and no water pooling occurs.3) Gap was noticed around the pipe under the hand wash sink in the meat preparation room.-Seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tray was observed with meat debris and food struck on it.-Ensure that the tray is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beef juice was observed on the wall of the meat preparation room.-Clean the area.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide soap and towels for the new hand sink at the bakery department
  17. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The newly separated area for bakery products, must have a hand washing sink equipped with hot/cold water, soap, towels and a garbage receptacle. Do not operate in this area until the sink is installed. Will follow up.
  18. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The newly separated area for bakery products, must have a hand washing sink equipped with hot/cold water, soap, towels and a garbage receptacle. Do not operate in this area until the sink is installed. Will follow up.
  19. Demand Inspection

    0 infractions

  20. Demand Inspection

    0 infractions

  21. Demand Inspection

    0 infractions

  22. Demand Inspection

    0 infractions

  23. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • While the slicer at the meat department is in a temperature-controlled room, at least once a day must be washed and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Do not store the knives at the meat department, between the wall and electrical wiring. Utensils must be stored in sanitary manner. May use a magnetic holder or a readily cleanable container
  24. Demand Inspection

    0 infractions

  25. Demand Inspection

    0 infractions

  26. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed small quantities of mice droppings in the storage area. Clean up and monitor. If needed call for extra service from your pest control company
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation and cleaning procedure unavailable. Complete these documents and keep a printed copy.
  27. Monitoring Inspection

    0 infractions

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