Basha International Foods - Food
2717 Sunridge Way NE Calgary AB T1Y 7K7 · Food - General
25 inspections
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- 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.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- 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
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- 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.
- 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?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions