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Bassano Foods

333 2 Avenue Bassano AB T0J 0B0 · Food - General

Official record from Alberta →

Inspection summary

Bassano Foods has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on April 6, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 5 times across 5 separate inspections, most recently on March 27, 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 4 times across 4 separate inspections, most recently on March 17, 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 2 times across 2 separate inspections, most recently on March 17, 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 March 27, 2026. 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?

  • 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 4 times across 2 separate inspections, most recently on March 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One sink plug is missing at the bakery two-compartment sink where bakery dishwashing occurs. *Obtain a second sink plug. Re-inspection March 27: sink plug was ordered.
    • 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 drywall wall behind the bakery two-compartment sink is damaged.The wall in the meat department where a meat saw and bandsaw parts are stored is not finished and not cleanable.*Repair and finish the wall behind the sink to be smooth and cleanable.*Finish the wall in the meat department to be smooth and cleanable for equipment storage.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towel rolls are stored in the bathroom on the toilet which is an area subject to contamination.*Store paper towel in a covered paper towel dispenser to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese cooler measured 6 degrees Celsius. Owner reports adjustments were made to turn refrigerator down while awaiting a part to be installed Thursday.*Repair cooler temperature to operate at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One sink plug is missing at the bakery two-compartment sink where bakery dishwashing occurs. *Obtain a second sink plug.
    • 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 are not available. *A written pest control program is required that demonstrates monthly monitoring and correction actions taken as required.
    • 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 drywall wall behind the bakery two-compartment sink is damaged.The wall in the meat department where a meat saw and bandsaw parts are stored is not finished and not cleanable.*Repair and finish the wall behind the sink to be smooth and cleanable.*Finish the wall in the meat department to be smooth and cleanable for equipment storage.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packages of raw meat was stored above cooked and ready-to-eat meat (smoked, cooked ham and beef jerky) in the walk-in cooler. Cooler was re-organized to store raw meat separate from ready-to-eat food.*Do not store raw meat above ready-to-eat food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery staff leaves coat on the floor with no alternative storage area. Food packaging is stored directly on the floor in the bakery and meat department. Meat bibs are stored too close to the open garbage can containing raw meat.Paper towel rolls are stored in the bathroom on the toilet which is an area subject to contamination.*Install a hook on the wall so the coat used to enter the walk-in cooler or freezer is not stored on the floor.*Store food packaging off the floor and away from raw meat to protect from contamination.*Store paper towel in a covered paper towel dispenser to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and sandwich cooler measured 7 degrees Celsius at 11 AM and 1 PM. Buns containing pepperoni sticks were cooled in the morning and were stored at room temperature for retail. Pepperoni sticks are not shelf-stable and require refrigeration.*Adjust cooler temperature to operate at 4 degrees Celsius or less.*Pepperoni stick buns must be refrigerated (4 degrees Celsius or less) once cooled since the product has not been tested for shelf-stability. Alternatively, high-risk food can be maintained hot above 60 degrees Celsius but no less temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • One sink plug is missing at the bakery two-compartment sink where bakery dishwashing occurs. Chlorine and quat test strips are not available. *Obtain a second sink plug.*Obtain chlorine and quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The three compartment sink and two compartment sink in direct access to the meat and bakery departments are not supplied with hand soap and paper towel for handwashing. Men's washroom is not supplied with soap.*Hand sink supplies must be easily accessible for handwashing. Hand soap and paper towel protected in a dispenser must be provided.
    • 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 are not available. *A written pest control program is required that demonstrates monthly monitoring and correction actions taken as required.
    • 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 drywall wall behind the bakery two-compartment sink is damaged.The wall in the meat department where a meat saw and bandsaw parts are stored is not finished and not cleanable.*Repair and finish the wall behind the sink to be smooth and cleanable.*Finish the wall in the meat department to be smooth and cleanable for equipment storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switch in men's washroom is dirty. Buttons on the meat saw contains meat debris. *Clean and sanitize the mentioned areas.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips are needed.
    • 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 proactive do-it-yourself pest control inspection report is not completed on a monthly schedule.
    • 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 walls and ceiling at the meat processing area and the retail area, directly in front of the meat processing area, are not in good repair. The owner has a plan to finish and reconfigure this part of the commercial food establishment.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips are needed.
    • 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 proactive do-it-yourself pest control inspection report is not completed on a monthly schedule.
    • 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 walls and ceiling at the meat processing area and the retail area, directly in front of the meat processing area, are not in good repair. The owner has a plan to finish and reconfigure this part of the commercial food establishment.

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