Bashaw Eats
5015 50 Street Bashaw AB T0B 0H0 · Food - General
Inspection summary
Bashaw Eats has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on October 16, 2026, recorded 1 infraction.
3 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
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.
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 3 times across 3 separate inspections, most recently on March 17, 2026. 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?
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 2 times across 2 separate inspections, most recently on August 24, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 12 times across 7 separate inspections, most recently on October 16, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on August 24, 2026. For example:
Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
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 3 times across 2 separate inspections, most recently on August 24, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
12 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Behind the commercial dishwasher, the baseboard was observed to be deteriorated and detached, with an accumulation of debris present in the adjacent area. The deteriorated finish and restricted access may prevent effective cleaning and provide potential harbourage for pests.Please remove all accumulated debris and thoroughly clean the affected area. Repair or replace the deteriorated baseboard with a durable, smooth, non-absorbent, and readily cleanable finish. The area must be maintained in a clean and sanitary condition to minimize pest harbourage and the potential for contamination of Food and Kirchen items.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
6 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- The PHI was unable to complete the inspection due to obstruction by the operator. As a result, the PHI could not carry out the required inspection duties and departed the facility before the inspection could be completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - A reusable cleaning cloth was observed stored on the counter and not immersed in a sanitizing solution between uses. Please ensure that reusable wiping cloths are stored in an approved sanitizing solution when not in use and that the sanitizer is maintained at the required concentration. This will help prevent bacterial growth on the cloth and reduce the risk of cross-contamination of food contact surfaces when the cloth is reused.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - A cigarette was observed on an unfinished wood surface at the rear of the kitchen. Storage or disposal of smoking materials in a food handling area are incompatible with the safe and sanitary operation of a commercial food establishment, as they may result in physical or chemical contamination of food, food contact surfaces, equipment, or utensils.Please remove the cigarette immediately and clean and sanitize the affected area. Ensure that smoking, tobacco products, and related materials are not permitted, stored, or disposed of in any food-handling or food- storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Behind the commercial dishwasher, the baseboard was observed to be deteriorated and detached, with an accumulation of debris present in the adjacent area. The deteriorated finish and restricted access may prevent effective cleaning and provide potential harbourage for pests.Please remove all accumulated debris and thoroughly clean the affected area. Repair or replace the deteriorated baseboard with a durable, smooth, non-absorbent, and readily cleanable finish. The area must be maintained in a clean and sanitary condition to minimize pest harbourage and the potential for contamination of Food and Kirchen items.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Current: The unfinished wood surface being used as a food contact surface for a cooking appliance had not been treated or sealed at the time of inspection. Please ensure that this surface is replaced or finished with a smooth, durable, non-absorbent, and easily cleanable material suitable for use in a food-handling area.Previous: In the back of the kitchen, unfinished wood was observed serving as a food contact surface for a cooking appliance. Please ensure that all food contact surfaces are made of impervious, durable, smooth and easy to clean material.
- 23. Is the facility maintained in a clean and sanitary condition?
- Current: Food debris is observed in several areas of the kitchen. Please ensure that all food debris is removed and that affected areas are thoroughly cleaned and maintained in a clean and sanitary condition. This will help minimize the potential for pest attraction and support safe food handling practices.Previous: Food debris was observed on the floor in multiple areas of the kitchen. Please ensure that all affected areas are promptly swept to prevent the attraction of pests and to promote a clean and sedentary environment. Additionally, a written sanitation schedule has been provided to the operator to tailor to the facility's specific cleaning needs
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Monitoring Inspection
5 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?
- - During the inspection, it was noted that the operator did not maintain written documentation of monthly pest control monitoring. To assist with future compliance, PHI provided the operator with pest control templates for ongoing monitoring and recordkeeping. Please ensure that pest control monitoring and record keeping are conducted at least once per month.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- - An outdated food handling permit, expiring in February 2026, was identified during the inspection. The operator was informed, and a new permit will be posted immediately by the operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - In the back of the kitchen, unfinished wood was observed serving as a food contact surface for a cooking appliance. Please ensure that all food contact surfaces are made of impervious, durable, smooth and easy to clean material.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Food debris was observed on the floor in multiple areas of the kitchen. Please ensure that all affected areas are promptly swept to prevent the attraction of pests and to promote a clean and sedentary environment. Additionally, a written sanitation schedule has been provided to the operator to tailor to the facility's specific cleaning needs
- 24. Is solid and liquid waste being managed in a suitable manner?
- - Observed a significant quantity of cardboard boxes, filled trash bags, and filled recycling bags discarded on the ground at the rear of the commercial food establishment. All waste materials must be stored in secure, contained receptacles to prevent the attraction of pests and to maintain a clean and contained waste area.
- 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?
- Demand Inspection
1 infraction
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- - PHI is unable to perform assigned duties due to obstruction from staff members and owner.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Operator mentioned that pest control is done through a third-party contractor, pest control records were not observed during the inspection. Kindly send the picture of pest control records to PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility needs deep cleaning and organization in pantry and kitchen area. -Make sure to clean and sanitize pantry and kitchen area on routine basis.Template for cleaning schedule will be shared for reference.
- 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
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A car booster seat was observed stored in the dry food area.The booster seat was removed from the food storage area.Make sure that articles not associated with food must not be stored with food to avoid cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Soap was missing near the hand washing sink.2) Paper towel was observed without dispenser.The violations were addressed during the inspections.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The kitchen flooring near the storage area is in disrepair Currently, three sections of tile are missing, exposing the subfloor.Please ensure the missing tiles are replaced to maintain a smooth, durable and easy to clean surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The vegetable slicer is not in a clean and sanitary state. PHI observed food residual in a solid state in multiple areas of the slicer, indicating the slicer had not been cleaned prior to service. The owner confirmed that the vegetable slicer had not been cleaned, but it was not used during the recent service period.Please ensure food equipment is cleaned on a regular basis to promote safe food preparation and to prevent the growth of pathogenic organisms that can cause foodborne illness.
- 23. Is the facility maintained in a clean and sanitary condition?
- - An accumulation of food debris has been noted under and around the oven and deep fryer. To limit the attraction to pests it is important to regularly maintain an clean environment free of food debris.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The commercial high-temperature dishwasher fails to exceed 71 degrees Celsius at the dish level, signaling inadequate sanitation. The temperature was measured with a max hold thermometer. A temperature of 66.8 degrees Celsius was obtained. PHI conducted 5 test runs. Please ensure the high-temperature dishwasher is repaired in order to reach a temperature above 71 degrees Celsius at dish level, to ensure adequate sanitation of kitchenware.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The kitchen flooring near the storage area is in disrepair Currently, three sections of tile are missing, exposing the subfloor.Please ensure the missing tiles are replaced to maintain a smooth, durable and easy to clean surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The meat slicer is not in a clean and sanitary state. PHI observed food residual in a solid state in multiple areas of the slicer, indicating the slicer had not been cleaned prior to service. The owner confirmed that the meat slicer had not been cleaned, but it was not used during the recent service period.Please ensure food equipment is cleaned on a regular basis to promote safe food preparation and to prevent the growth of pathogenic organisms that can cause foodborne illness.
- 23. Is the facility maintained in a clean and sanitary condition?
- - An accumulation of food debris has been noted under and around the oven and deep fryer. To limit the attraction to pests it is important to regularly maintain an clean environment free of food debris.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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?
- - There are no signs of pests in the facility.- Operator noted ant issue outside, but pest control company has been contracted to control this.- However, the facility does not maintain monthly written pest control records. An AHS Pest Control Records Checklist was provided. Please make copies and use on a monthly basis. Keep records on site for future reference.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall area where pizza paddle is hung is deteriorating due to continuous contact with pizza paddle.- Please repair this wall area so that it is smooth, durable, impervious to moisture, and easily cleanable.- I also recommend storing the pizza paddle in a way where there is less contact with the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The pizza paddle had accumulated grime and debris.2) The prep cooler and prep area had accumulated grime.3) The high touch surface and handle areas of the fridges and freezers were visibly dirty.Note: - Staff cleaned/sanitized these during the inspection.- Please ensure these are cleaned/sanitized more frequently throughout the day.
- 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?