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Max's Drive In

4415 55 Street Bashaw AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Max's Drive In has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on July 28, 2026, found no infractions.

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

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 once on December 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 13, 2024. 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?

  • 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 5 times across 5 separate inspections, most recently on March 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on December 20, 2024. 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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - At the onset, the hot water tap in the woman's washroom was not functional as no hot water was produced when the tap was turned on. the owner was informed of the issue, and the tap was repaired. The hot water tap was fully operational before the inspection concluded
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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?
      • A hole was observed on the stair wall leading to basement.Make sure to repair the indicated wall.Walls and ceilings in food preparation, processing and storage areas should be kept in good repair.Note: Expanding foam insulation was observed along the windows frame and wall joints.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - There is insulation present coming from the ceiling in the walk-in cooler.To minimize the risk of contamination to food products, please have a technician assess the walk-in cooler and ensure that the insulation is properly relocated back to its designated area.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The bleach solution concentration was below the required 100 ppm. Staff was advised of the deficiency and instructed to remake and monitor the sanitizer strength more frequently.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - There is insulation present coming from the ceiling in the walk-in cooler.To minimize the risk of contamination to food products, please have a technician assess the walk-in cooler and ensure that the insulation is properly relocated back to its designated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The operator did not provide a written cleaning schedule upon request from the PHI.Please ensure that a written cleaning schedule is established to facilitate regular cleaning and promote the maintenance of a clean and sanitary environment for safe food handling.December 2, 2024- The operator has not created the required cleaning schedule.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The operator did not provide a written cleaning schedule upon request from the PHI.Please ensure that a written cleaning schedule is established to facilitate regular cleaning and promote the maintenance of a clean and sanitary environment for safe food handling.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Inadequate hot holding temperature measured for gravy. A hot holding temperature of 54. 8 degrees Celsius was measure using both a probe and infrared thermometer. Staff were notified and the gravy was removed and reheated to 74 degrees Celsius as advised by PHI. The gravy was in the hot holding unit for less than 1 hour as mentioned by staff. Please ensure that foods meant for hot holding are initially cooked or reheated to 74 degrees Celsius and subsequently kept at a minimum temperature of 60 degrees Celsius to reduce the risk of bacterial or toxin growth that could lead to foodborne illnesses.
    • 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?
      • - Operator did not present PHI with proof of regular pest control monitoring documentation when asked. Please make sure to document monthly pest control monitoring to encourage proactive measures that minimize the risk of pest infestation occurrences.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The wooden bin for storing pizza pans is not being maintained cleanly. PHI has noted debris accumulation within the storage bin. Regular cleaning should be ensured, and the lining should be replaced as necessary to keep a smooth and easily cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The operator did not provide a written cleaning schedule upon request from the PHI.Please ensure that a written cleaning schedule is established to facilitate regular cleaning and promote the maintenance of a clean and sanitary environment for safe food handling.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed that the hand sink faucet is loose.The hand sink faucet shall be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build in walk in freezer, it might indicate mechanical issues.Please have the ice removed and repair the freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside surfaces of wooden pizza pans bin (being used to store pizza pans) is deteriorating, not smooth and easily cleanable (unfinished wood). Please ensure that wooden bin surfaces have high density polyethylene food grade puck board (FDA approved for use in food industry) on it so that it can be smooth and easily cleanable. Please ensure that pizza pans storage bin is cleaned and sanitized on regular basis.
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