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Bashaw Groceries - Food Store

5019 50 Street Bashaw AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Bashaw Groceries - Food Store has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on September 11, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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 5 times across 4 separate inspections, most recently on September 11, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on August 24, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on January 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on August 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • - The rear screen door was observed to be in disrepair, with gaps present at the threshold. These deficiencies may allow the entry of pests, including rodents and other flying or crawling insects, into the food establishment.Please repair or replace the screen and seal the gaps at the door threshold to ensure the door effectively prevents pest entry.
  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Two food products were removed from the shelves during the inspection because they were past their best before dates. The products included Activia Lactose-Free Vanilla Yogurt, with a best-before date of August 13, 2026, and Hygaard ¼ lb Bacon and Mozzarella Burger, with a best-before date of August 20, 2026.Please ensure that all food products are routinely monitored for date marking and that products past their best-before dates are promptly removed from sale or distribution.
    • 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?
      • - The rear screen door was observed to be in disrepair, with gaps present at the threshold. These deficiencies may allow the entry of pests, including rodents and other flying or crawling insects, into the food establishment.Please repair or replace the screen and seal the gaps at the door threshold to ensure the door effectively prevents pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Cleaning is required in the rear storage area behind the chest freezers, where a significant accumulation of debris was observed. Please ensure that all debris is removed and the area is thoroughly cleaned and maintained in a clean and sanitary condition. This will help minimize the potential for pest attraction and harbourage and support best practices for maintaining a sanitary food establishment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - During the inspection, chlorine test strips were not observed, and the operator has not provided confirmation that chlorine test strips are available. Please ensure test strips are available to ensure the minimum effective concentration of sanitizer is being achieved.
    • 15. Is the facility free of a pest infestation?
      • - Mouse dropping observed in the receiving area on the floor under the shelving units.Please ensure the mouse droppings are safely removed, and that any potential entry points are thoroughly sealed, to minimize the risk of further pest infiltration into the building.
    • 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?
      • - Pest control monitoring records were not received from the operator, preventing verification that routine pest control monitoring is being conducted. Please ensure pest control monitoring is being conducted on a monthly basis and records are being kept for review.
  5. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Build-up of ice was observed on the pizza box in the walk-in freezer, from the old water leak through the compressor.Discussed the concerns with manager.Manager confirmed that spoiled pizza boxes will be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving used for storing the dry food items in storage were observed to be visibly dirty.Make sure to clean the indicated shelves and maintain them in clean and organized conditions.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 28th, 2025: Violation still pending on the re-inspection.Dec 13th, 2024: Functional thermometers are missing from refrigeration units throughout the establishment.Please ensure functional thermometers are present for monitoring temperatures in all refrigeration units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 28th, 2025: The violation was still pending, discussed the repair options with the operator.Dec 13th, 2024: At the back of the grocery store near the refrigeration units has a section of damaged tile. This section of tile is cracked in several areas and depressed into the floor. Please ensure that the flooring in this noted area is repaired to allow for proper cleaning.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Functional thermometers are missing from refrigeration units throughout the establishment.Please ensure functional thermometers are present for monitoring temperatures in all refrigeration units.
    • 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?
      • - Proof of pest control monitoring could not be produced at time of inspection. Please ensure monthly pest control monitoring is performed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - At the back of the grocery store near the refrigeration units has a section of damaged tile . This section of tile is cracked in several areas and depressed into the floor. Please ensure that the flooring in this noted area is repaired to allow for proper cleaning.
  9. Risk Management Inspection

    0 infractions

  10. Demand 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?
      • There is no hand washing sink in the area for serving scooped ice cream.- This food handling area requires a hand washing sink (with hot and cold running water, and proper drainage). Utensil and equipment washing can be done in the bakery kitchen.
  11. 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?
      • There is no hand washing sink in the area for serving scooped ice cream.- This food handling area requires a hand washing sink (with hot and cold running water, and proper drainage). Utensil and equipment washing can be done in the bakery kitchen.
  12. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several damaged canned food items were on display for sale.- Removed these from the shelves and notified staff to ensure damaged canned food items should not be sold/consumed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a large bag of dry food product (Alpine Topping Mix) that is stored open.- Please ensure food items are stored closed or contained to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no hand washing sink in the area for serving scooped ice cream.- This food handling area requires a hand washing sink (with hot and cold running water, and proper drainage). Utensil and equipment washing can be done in the bakery kitchen.
    • 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?
      • Food Handling Permit is not displayed.- Please ensure your permit is displayed in a publicly visible area.- If you cannot obtain your permit, you may contact AHS Environmental Public Health at: 1-833-476-4743"
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the chest freezers in the bakery kitchen is in disrepair (i.e. duct tape).- Please ensure this handle properly repaired or replaced.- Note duct tape is not a suitable material as it is not easily cleanable.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is a sign at the bakery dishwashing sinks that states "Please do not dump mop bucket in sink... dump out back door..."- Please remove this sign or edit this sign to ensure mop bucket water is properly disposed of (for example down a drain, toilet, or a sink that is not used for hand washing, dishwashing, or food prep).- Owner mentioned that mop bucket water will be disposed of down sink in office area (that is not used for handwashing, dishwashing, or food prep).
  13. Risk Management Inspection

    0 infractions

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