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Pasu Farm - Food

29434 Range Road 23 Mountain View County AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Pasu Farm - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on July 21, 2026, recorded 6 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on February 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 January 19, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 5 separate inspections, most recently on July 21, 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 5 times across 4 separate inspections, most recently on July 21, 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.

8 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of open bread was observed being stored directly on the floor in the walk-in freezer.Bread was moved to a suitable storage location during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of countertop behind the bar are peeling or otherwise damaged. Repair countertops to ensure that surfaces are smooth and easily cleanable.
    • 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 shelving cabinet directly adjacent to the back counter in the bar area is made from an absorbent surface, which would be difficult to properly clean as needed. Seal or cover lower area of cabinet directly adjacent to beverage preparation area (up to 30cm from exposed lower section of cabinet) to render this area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar's ice maker has a build-up of mould. Clean ice maker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the customer glassware surfaces in the bar area are in a visibly unclean state.Clean or replace indicated surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving in the upright cooler in the kitchen has a build-up of grease and debris.The fan guards in the walk-in cooler have a build-up of dust.Clean indicated areas.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes are being used to store food containers and other supplies in the kitchen area. These boxes are not suitable for storage due to them being made of an absorbent material that is not easily cleanable. Replace boxes with alternate containers that can be cleaned as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An accurate probe thermometer is not available to reliably measure the maximum temperature of the heat-sanitizing dishwasher in use. Provide an accurate, waterproof thermometer capable of measuring a maximum temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bird medications were observed being stored directly above canned and bottled beverages in a cooler. This raises concerns of cross contamination of served packaged beverages. Medications were placed into a suitable non-porous container during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of countertop behind the bar are peeling or otherwise damaged. Repair countertops to ensure that surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar's ice maker has a build-up of mould. Clean ice maker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage shelving in the kitchen area has a build up of grease and debris.Clean indicated areas.
  3. 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?
      • A significant presence of flies is noted around dishwasher and food preparation areas. Review control measures and increase the frequency of cleaning and sanitizing surfaces to reduce the presence of flies in these areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer available in the kitchen was measured at 0ppm chlorine.Sanitizer was corrected to 100ppm chlorine during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher is not being routinely monitored to verify that it is reaching a suitable temperature.Ensure that temperature checks of the heat-sanitizing dishwasher are being routinely conducted, using either digital display or available waterproof digital thermometer, to verify that a suitable temperature is reached for sanitizing dishware.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in June 2025. The conditions of your food handling permit require monthly water sampling. Submit a bacteriological water sample.
    • 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?
      • A significant presence of flies is noted around dishwasher and food preparation areas. Review control measures and increase the frequency of cleaning and sanitizing surfaces to reduce the presence of flies in these areas.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes containing food and produce were observed being stored directly on the floor in the walk-in cooler. Move food items so that they are stored up off the floor. Consider additional shelving surfaces in this area to facilitate this food storage.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in 2024. The conditions of your food handling permit require monthly water sampling. Submit a bacteriological water sample.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the floor tiles near the cooking line were not properly afixed to the ground. Significant gaps were noted between tiles, with an accumulation of debris noted. Secure tiles and fill gaps in between to ensure flooring in food handling areas area smooth and easy to clean.*Repair of this area is planned. The placement of a smooth and easily cleanable mat or other portable surface over this area may be deemed suitable until repairs can be undertaken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Various food handling areas throughout the facility contain seldom or rarely used food equipment with an accumulation of dust and/or debris. Remove food handling equipment not associated with regular permitted food handling operations. Recommend covered storage for occasionally-used equipment to protect from dust and debris accumulation.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the floor tiles near the cooking line were not properly afixed to the ground. Significant gaps were noted between tiles, with an accumulation of debris noted. Secure tiles and fill gaps in between to ensure flooring in food handling areas area smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the shelving used for storage of clean utensils have an accumulation of debris. Clean indicated areas.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bag of onions were stored in a garbage bag in a cardboard box on the floor. Onions were taken out of garbage bag and stored off the floor.**Garbage bags are not appropriate for food storage, as they may contain chemicals that are not food safe. In addition, cardboard is absorbent and not easily cleanable. 2. Personal food was left stored on the prep counter in the kitchen. Food was removed during the inspection. **Personal food must be stored in a separate area away from the food area.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The front of house bleach sanitizer bottle was not labelled. Label was replaced during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand soap at the back kitchen handsink is stored in a squeeze bottle. COMPLETE THE FOLLOWING:1. Please keep soap stored in a dispenser to facilitate handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Significant accumulation of debris noted on the underside of the wire racks in the standup cooler beside the dishwashing sink. 2. Mould observed inside ice machine. COMPLETE THE FOLLOWING:1. Clean and sanitize areas noted above.

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