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Farm Basket

408 Main Street Three Hills AB T0M 2A0 · Food - General

Official record from Alberta →

Inspection summary

Farm Basket has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on October 8, 2026, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on October 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?

  • 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 October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 9, 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 5 times across 4 separate inspections, most recently on October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 25, 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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed being stored in boxes on the floor in dry storage and in the walk-in cooler. Food must be stored 6 inches off of the floor to limit contamination of foods and ensure adequate cleaning of floors under shelving.Un-labelled prepared food in walk-in cooler. Ensure all food is labelled and dated. This is important to help prevent the use of expired food. Scoop was observed inside corn starch. Ensure all scoops are stored not touching food to limit the risk of food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items including deli meats, sliced cheese and sliced vegetables were observed on the front counter not being temperature controlled. Deli meat was at 15C, bacon was at 51.3 and cheese was at 18C. Operator was directed to place foods in an ice bath to keep them below 4C as there is not a preparation cooler in the facility. The bacon was directed to be reheated to 74C and maintained at 60C. Ensure that food is properly temperature controlled below 4C or above 60C prevent rapid growth of harmful bacteria.All coolers and freezers were appropriate temperatures. - Walk-in freezer -18C- Walk-in cooler 0.3C
    • 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?
      • Evidence of pests: live flies in the retail and food preparation areas. Operator must do pest control and maintain pest control records. Ensure doors remain closed to limit entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dog bones are being stored without a cover. They must be covered to limit attraction of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units in walk-in cooler need to be cleaned to reduce the risk of contamination of foods.Facility was overall well maintained and clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items such as onion bags and a box of bananas were observed to be on the floor.Ensure all food items are stored 6 inches off the floor.
    • 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 invalid food handling permit was observedEnsure a valid food handling permit is posted for public view.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packages of Raw Meat were being stored next to Milk Jugs inside the Walk-In Cooler at the time of Inspection.Ensure that Meat is being stored below all ready to eat foods/drinks in order to prevent potential contamination of the ready to eat products.This was 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?
      • The back door to the facility was left open at the time of Inspection.Ensure that the back door is kept closed in order to prevent potential pest infestation. This was Corrected during the Inspection.No evidence of Pests observed at the time of Inspection.
    • 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 on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packages of Raw Meat were being stored next to Drink Cans inside the Walk-In Cooler at the time of Inspection.Ensure that Meat is being stored below all ready to eat foods/drinks in order to prevent potential contamination of the ready to eat products.This was Corrected during the Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Food Containers were being stored on the Floor in the Dry Storage area at the time of Inspection.Ensure that Food Containers are being stored off of the Floor at all times in order to prevent potential contamination of said Containers.This was 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?
      • The back door to the facility was left open at the time of Inspection.Ensure that the back door is kept closed in order to prevent potential pest infestation. This was Corrected during the Inspection.No evidence of Pests observed at the time of Inspection.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Spray Bottle in the front area was measured to have a Quats Sanitizer concentration of 0 ppm at the time Inspection.Ensure that the Sanitizer is being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection.Sanitizer Spray Bottle in the Kitchen was measured to have a Quats Sanitizer concentration of 400 ppm at the time Inspection.
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