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Bashaw Meats & Sausage

4903 51 Avenue Bashaw AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Bashaw Meats & Sausage has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on June 16, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 separate inspections, most recently on January 8, 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 2 times across 2 separate inspections, most recently on October 9, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 April 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Current: No corrective action has been taken regarding the gap at the bottom of the facility's receiving doors. October 9, 2025: At the rear exit door there remains a gap at the threshold, where visible light from the outside can be observed. Previously: During the inspection a gap was observed at the bottom of the exit door.The gaps in the entrance and exit doors can be source of pest entry.Please make sure to repair the door to remove any gap.May 29th, 2025: Violation was still pending.June 11th, 2025; Violation still pending. Manager discussed that they have ordered the new weather stripping and will be installed in coming weeks.
  4. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed expired eggs in the walk-in refrigeration unit—three cartons in total—with an expiration date of September 2025 that was legible. Staff were notified and advised to remove the eggs from the walk in refrigeration unit.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Multiple meat products were observed uncovered in the walk-in refrigerator and walk-in freezer. Staff on site were notified, and the products were immediately covered to protect against contamination. Additionally, one uncovered whole fish was being stored on a shelving unit in the freezer. This was brought to the staff’s attention, and they indicated they would promptly remove it from the walk-in freezer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed that chicken wings in the self-serve hot holding unit were not covered, leaving them exposed to potential contamination. Staff were notified of the potential risks for contamination to the chicken wing products in the hot holding unit, and PHI advised to remove the chicken wing products and ensure that they are covered before being put back into the hot holding unit.
    • 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?
      • Current: At the rear exit door there remains a gap at the threshold, where visible light from the outside can be observed. Previously: During the inspection a gap was observed at the bottom of the exit door.The gaps in the entrance and exit doors can be source of pest entry.Please make sure to repair the door to remove any gap.May 29th, 2025: Violation was still pending.June 11th, 2025; Violation still pending. Manager discussed that they have ordered the new weather stripping and will be installed in coming weeks.
  5. 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?
      • Previously: During the inspection a gap was observed at the bottom of the exit door.The gaps in the entrance and exit doors can be source of pest entry.Please make sure to repair the door to remove any gap.May 29th, 2025: Violation was still pending.June 11th, 2025; Violation still pending. Manager discussed that they have ordered the new weather stripping and will be installed in coming weeks.
  6. Monitoring Inspection

    3 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) Food items were stored on the shelves less than 15 cm to the ground.2) Dry food items were observed to be stored in open packages or containers with open lids.3) Scoops were stored in a way that handle was in-contact with food.4) Uncovered food items were stored in walk-in cooler.Mae sure to 1) Store food items at least 15cm above the ground.Note: Crates or pallets can also be used.2) Store food items like dry flour, sugar and spices in containers with tight fitting lids or if stored in original packaging use the clips to seal the package. 3) Store scoops in a way that handles are not touching the food.4) Make sure that all the food items in storage area/coolers are properly covered.
    • 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?
      • Previously: During the inspection a gap was observed at the bottom of the exit door.The gaps in the entrance and exit doors can be source of pest entry.Please make sure to repair the door to remove any gap.May 29th, 2025: Violation was still pending.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple display coolers in the customer area were observed to be having accumulation of dust and dirt.Make sure to clean the indicated cooler and maintain them in clean and sanitary manner.
  7. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some of the opened food packages observed in the facility were beyond their best before date.Manager discussed that indicated food items were not meant for public consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)During the inspection it was observed that the scoops were stored inside the food containers with handles touching the food.The scoops were removed from the food containers.Please make sure to use the handled scoops for dispensing food and store in a way that handle does not come in contact with food, to avoid cross contamination.2) Some of the containers in the dry storage area were visibly dirty, discussed with the operator the cleaning of the containers.
    • 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 a gap was observed at the bottom of the exit door.The gaps in the entrance and exit doors can be source of pest entry.Please make sure to repair the door to remove any gap.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Chicken is uncovered in the walk-in freezer. The staff have been notified and the issue has been addressed.Please ensure all food items in the walk- in freezer are properly covered at all times to reduce the risk of contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Pies in the walk-in cooler are uncovered on the bottom shelf. Staff were informed and the pies were immediately covered. Please ensure all food items in the walk- in cooler are properly covered at all times to reduce the risk of contamination.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine bleach sanitizer was measured at greater than 200 ppm in the spray bottle.- Directed staff to use a 100 ppm chlorine sanitizer solution instead.- Moving forward, please ensure chlorine sanitizers are at 100 ppm.(Up to 200 ppm may be used for sanitizing surfaces in-place)2) The front food processing area did not have any sanitizer available for use. - Directed staff to make a 100 ppm chlorine bleach solution.- Moving forward, please ensure all food prep areas have a sanitizer available for use.3) Surfaces and equipment (including the meat slicer) are only cleaned with soap and degreaser. They are not being sanitized.- Directed staff to clean and sanitize (with 100 ppm chlorine bleach sanitizer).(Up to 200 ppm may be used for sanitizing surfaces in-place)- Moving forward, please ensure food contact surfaces/equipment are cleaned and sanitized at least every 4 hours, or when visibly soiled, or when switching from raw food to ready to eat/cooked foods.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were washing their hands with dish soap at the dishwashing sinks.- Directed staff to use the dedicated hand washing sink for hand washing, and not the dishwashing sinks.- Moving forward, please ensure staff are washing their hands at the dedicated hand washing sink, not at the dishwashing sinks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Packages of food product (JB's Beef Sausage BF) were being stored directly on a dry food product in a bin.- Directed staff to move this product.- Moving forward, please ensure food packages are not stored directly on food product to protect from contamination.2) A bulk paper bag of dry food product was being stored directly on the floor.- Directed staff to move this off the floor.- Moving forward, please ensure food is stored off the floor 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 was no soap at the hand washing sink in the meat cutting room, as the dispenser was not operational. - Staff restocked this hand washing sink with soap (pump dispenser).- Moving forward, please ensure handwashing sinks are stocked with soap (and paper towel) at all times.
    • 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?
      • Expired food handling permit is posted.- Please print and post your valid food handling permit in a publicly visible area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls in the meat cutting room require a thorough cleaning (this includes areas behind equipment/counters/etc.).- Please clean walls and ensure they are cleaned more often moving forward.

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