Bashaw School - Kitchen
5304 51 Street Bashaw AB T0B 0H0 · Food - General
Inspection summary
Bashaw School - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on January 8, 2026, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.
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 once on January 8, 2026. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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?
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:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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.
5 inspections
- Monitoring Inspection
1 infraction
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- - Expired food products were observed in the vertical refrigeration unit in the kitchen. The following were observed:(X) 3.25 Homogenized milk dated December 29, 2025(X) Compliment eggs dated December 14, 2025Staff were alerted of the expired food items and were instructed to discard them immediately.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring 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?
- Pest control records were not observed during the inspection.Discussed the AHS pest control checklist with the staff members.Make sure to maintain the pest-control records on monthly basis.
- 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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Not in Compliance:- The operator conducts manual dishwashing at any of the 2 compartment sinks. However, only dish soap and water are used, no sanitizer.- Educated operator that sanitizer is required as the last step for manual dishwashing.- Please ensure you have chlorine bleach and chlorine test strips to conduct proper manual dishwashing.The proper manual dishwashing procedures are as follows:1. Wash with soap and water (first compartment).2. Rinse with hot water (first compartment).3. Sanitizer with appropriate sanitizer such as 100 ppm chlorine bleach for at least 2 minutes (second compartment).4. Air dryIn Compliance:- There are 2 operational domestic style dishwashers that are NSF certified that can be used for dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?