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Basile's 2 for 1 Pizza & Pasta

105 - 4707 49 Avenue Stony Plain AB T7Z 2L6 · Food - General

Official record from Alberta →

Inspection summary

Basile's 2 for 1 Pizza & Pasta has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on April 16, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 times across 3 separate inspections, most recently on April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 16, 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?

  • 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 once on April 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on April 22, 2025. 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 April 7, 2026. For example: 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?

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.

8 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?
      • No pest control records were available for review at the time of inspection. PHI instructed the operator to implement and document monthly pest inspections at the facility. An AHS-approved pest control inspection template was provided to the operator via email for ongoing compliance and recordkeeping.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as a mobile phone, glasses, and a water bottle were observed on the food preparation counter. The operator was instructed that personal items must not be stored in food handling areas due to contamination risk. The operator removed all items immediately upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was measured at 10 °C. All meat products were discarded during the inspection to mitigate the risk of foodborne illness. The operator was instructed not to store any high‑risk foods in this unit until it has been inspected and repaired by maintenance and is able to consistently maintain safe cold‑holding temperatures.An AHS food safety temperature monitoring template was provided to the operator to record ongoing temperature checks and to ensure immediate corrective action is taken if temperatures are found outside the acceptable range.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration for dishwasher was initially measured at 50 ppm. The operator adjusted the sanitizer setting, and a subsequent measurement confirmed the concentration had increased to 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were observed to verify sanitizer concentration. The operator was instructed to obtain test strips to ensure adequate sanitizer concentration is maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink was observed with a tong and a bucket. The operator was instructed that handwashing sinks must remain unobstructed at all times. All items were removed immediately upon request.
    • 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?
      • No pest control records were available for review at the time of inspection. PHI instructed the operator to implement and document monthly pest inspections at the facility. An AHS-approved pest control inspection template was provided to the operator via email for ongoing compliance and recordkeeping.
    • 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 expired food handling permit (September 30, 2025) was observed posted on site. The operator’s valid permit was verified by the PHI in the system. The operator was instructed to post the current permit.
  3. Monitoring 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?
      • The exhaust system was observed to be due for cleaning in October 2024. Cleaning has been scheduled for the month of May.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • The food handling permit was observed to be expired. Ensure a valid and up to date food handling permit is displayed.
    • 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 system was observed to be due for cleaning in October 2024. Contact a service professional and schedule a cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was observed on the metal grid panels located above the pizza oven. Clean the mentioned area.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Zero parts per million was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. A service professional was contacted during the inspection to repair the dishwasher. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.Repair part has been ordered and will be installed upon arrival.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was observed on the metal grid panels located above the pizza oven. Clean the mentioned area.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Zero parts per million was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. A service professional was contacted during the inspection to repair the dishwasher. Manual dishwashing will be completed using a wash, rinse, sanitize procedure until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Zero parts per million was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. A service professional was contacted during the inspection to repair the dishwasher. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was observed on the metal grid panels located above the pizza oven. Clean the mentioned area.
  8. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • During discussion about Donair cooking procedures the following practices were relayed:- Donair meat is shaved from Donair cone,- Cooled and the stored in refrigerator.- Once ordered Donair is re-heated to 74 degrees Celsius and served. Inspector discussed that prior to cooling and storage in refrigerator, Donair meat must receive its second cook step.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It took multiple attempts for chlorine residual to test at the dishwasher. After multiple runs and priming's the dishwasher produced a chlorine residual of 100ppm.Inspector still recommended to have dishwasher serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a leak from a pipe on the top of dishwasher. Have leaked repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the ceiling tiles above the pizza oven.Clean area noted above.

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