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Bashaw Hotel Restaurant & Bar

5016 50 Street Bashaw AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Bashaw Hotel Restaurant & Bar has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on July 28, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on October 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 30, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 5 separate inspections, most recently on December 2, 2024. 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 6 times across 6 separate inspections, most recently on October 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The Bleach solution concentration is too high. The operator was notified immediately, and the solution was remade to a concentration of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed stored food in the freezer that are not completely covered. The staff were immediately notified, and the identified foods were covered properly.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Following observations were made regarding the storage of food items.1) Dirty scoops were observed to be stored inside the dry food items, in contact with food, increasing the chances of cross contamination.2) A dry food item was stored in open packaging.3) Raw meat was observed to be stored above the vegetables in cooler.Discussed the concerns with the facility operator.He took immediate actions to address the issues.Violations were corrected during the inspection.
    • 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?
      • Gaps were observed between the exit door and floor.Seal the gap between door and floor to ensure that facility is pest proof.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • - The bleach solution was measured to be significantly higher than 100 ppm. The operator was noticed and advised to remake the bleach solution. PHI provided education on the proper method to make a bleach solution at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed mould build up on the ceiling and walls of the walk-in cooler. Upon being informed of the observation, the operator promptly took action and proceeded to clean up the affected areas of the walk-in cooler.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • - There is chronic non-compliance and lack of food safety knowledge even though the operator holds an approved certification in food handling. Please make sure to complete an approved food safety training course recognized in Alberta which meet the requirements of section 31 of the Food Regulation AR 31/2006 to ensure proficiency with the best practices in food safety.
  8. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • - There is chronic non-compliance and lack of food safety knowledge even though the operator holds an approved certification in food handling. Please make sure to complete an approved food safety training course recognized in Alberta which meet the requirements of section 31 of the Food Regulation AR 31/2006 to ensure proficiency with the best practices in food safety.
    • 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 exhaust hood is not being serviced as per the maintenance schedule. The servicing due in August remains incomplete.Plese ensure the exhaust hood is serviced to ensure adequate capture of airborne grease, combustion products, fumes, smoke, heat, and steam from the air.
  9. Demand Inspection

    6 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 exhaust hood is not being serviced according to its maintenance schedule. The service that was due in August has not been carried out.Plese ensure the exhaust hood is serviced to ensure adequate capture of airborne grease, combustion products, fumes, smoke, heat, and steam from the air.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Following a fire incident, the kitchen equipment, kitchenware, food contact surfaces and utensils, have been contaminated by residues from smoke and fire extinguishers. Please ensure a thorough cleaning is carried out to remove contamination from the kitchen area before resuming any food preparation and service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The upright freezer unit is not maintained in a clean and sanitary condition. The refrigerator door handle requires cleaning, and the bottom surface inside the unit is coated with a frozen food substance.Please ensure food equipment is maintained in a clean and sanitary state to promote safe food storage and handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The kitchen area has not been cleaned and sanitized following a fire incident. It is necessary to clean the kitchen storage equipment (refrigerator, cooler, freezer), food contact surfaces, kitchenware, utensils, floors, walls, and ceiling. Please make sure the kitchen is thoroughly cleaned to maintain a clean and sanitary environment, thereby reducing the risk of contamination to food and food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Grease accumulation on floor beneath the deep fryer and grill has been noted.Please ensure grease build up is prevented to minimize the risk of fire hazards, pest attraction and contamination of food items.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • - The waste container in the kitchen area lacks an adequate cover. The existing cover, being cardboard, is porous and not easily cleanable.Please replace the existing cover with one that is non-porous, smooth, and easy to clean, to maintain a hygienic surface.
  10. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Not all food items in the walk in cooler are being covered to protect against contamination. The owner was alerted of the uncovered food items and they were covered shortly after. Please ensure all stored food items are covered to minimize the risk of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The upright freezer unit is not maintained in a clean and sanitary condition. The refrigerator door handle requires cleaning, and the bottom surface inside the unit is coated with a frozen food substance.Please ensure food equipment is maintained in a clean and sanitary state to promote safe food storage and handling.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Chlorine bleach sanitizer in kitchen was measured at 0 ppm.- Operator made new sanitizer, it was measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There are several large paper bags of dry ingredients that are being stored directly on the floor in a storage room in the bar area.- Please ensure these food items are stored off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Knives were being stored in between the prep cooler and a counter/table.- Directed operator to store these in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food containers, bottles, etc. have accumulated sticky grime and grease in the shelf/storage area.- Please clean and sanitize these items.2) The large containers/lids for the dry ingredients in the back have accumulated grime and debris.- Please clean and sanitize these containers and lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Please clean the shelf/storage area for dry goods, spices, sauces, etc. as there is an accumulation of sticky grime and grease.- Please clean the dry good containers storage area (flour, etc.) as there is grime and debris accumulated.
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