2717 Sunridge Way NE · SUNRIDGE
13 mai 2026
ConformeNo sanitizer solution was prepared/ready for use in the meat department. Ensure that a sanitizing solution is prepared and ready for use when food handling is occurring. Corrected during inspection.
A shopping card and large plastic barrel were stored in front of the hand wash sink in the meat department. Ensure that the hand wash station is always accessible and stocked with soap/paper towels.
Basha International Foods - Food se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 144 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 19 fois depuis le 13 juin 2024, avec 13 conformes, 6 non conformes et 1 fermeture au dossier.
No sanitizer solution was prepared/ready for use in the meat department. Ensure that a sanitizing solution is prepared and ready for use when food handling is occurring. Corrected during inspection.
A shopping card and large plastic barrel were stored in front of the hand wash sink in the meat department. Ensure that the hand wash station is always accessible and stocked with soap/paper towels.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
SUNRIDGE
*New York Striploin Steak (Halal) remained on display past its best‑before date. The best‑before date was January 5, 2026, yet it was still on the shelves on January 6, 2026., *Some packaged chicken legs had double labels., *Lamb Shanks (Halal) were displayed past multiple best‑before dates, including December 10, 2025, December 12, 2025, and December 30, 2025., *Beef with Bone (Halal) remained on the shelves after its best‑before date of December 22, 2025., *Beef Oxtail (Halal) was displayed past its best‑before date of December 23, 2025., *Basha Hot Pepperoni Sausage was still on display after its best‑before date of December 28, 2025., *Basha BBQ Chicken Thighs remained on the shelves after the best‑before date of December 25, 2025., *BBQ Drumsticks (Halal) were displayed after the best‑before date of January 5, 2026., , -Ensure that the food labelling is done correctly and the FIFO system is followed for the meat.
"Ongoing violation", , Dirty cleaning cloths were observed on the food counters., -Ensure that the cleaning cloths are stored in sanitizer in between uses.
The Quat sanitizer in the sanitizer bucket was measured at 0 ppm., The sanitizer was prepared which was tested at 400 ppm., , -Ensure that the sanitizer is maintained at 200 ppm.
A tray was observed with meat debris and food struck on it., , -Ensure that the tray is cleaned.
Beef juice was observed on the wall of the meat preparation room., -Clean the area.
*New York Striploin Steak (Halal) remained on display past its best‑before date. The best‑before date was January 5, 2026, yet it was still on the shelves on January 6, 2026., *Some packaged chicken legs had double labels., *Lamb Shanks (Halal) were displayed past multiple best‑before dates, including December 10, 2025, December 12, 2025, and December 30, 2025., *Beef with Bone (Halal) remained on the shelves after its best‑before date of December 22, 2025., *Beef Oxtail (Halal) was displayed past its best‑before date of December 23, 2025., *Basha Hot Pepperoni Sausage was still on display after its best‑before date of December 28, 2025., *Basha BBQ Chicken Thighs remained on the shelves after the best‑before date of December 25, 2025., *BBQ Drumsticks (Halal) were displayed after the best‑before date of January 5, 2026., , -Ensure that the food labelling is done correctly and the FIFO system is followed for the meat.
The Quat sanitizer in the sanitizer bucket was measured at 0 ppm., The sanitizer was prepared which was tested at 400 ppm., , -Ensure that the sanitizer is maintained at 200 ppm.
"Ongoing violation", , Dirty cleaning cloths were observed on the food counters., -Ensure that the cleaning cloths are stored in sanitizer in between uses.
A tray was observed with meat debris and food struck on it., , -Ensure that the tray is cleaned.
Beef juice was observed on the wall of the meat preparation room., -Clean the area.
*New York Striploin Steak (Halal) remained on display past its best‑before date. The best‑before date was January 5, 2026, yet it was still on the shelves on January 6, 2026., *Some packaged chicken legs had double labels., *Lamb Shanks (Halal) were displayed past multiple best‑before dates, including December 10, 2025, December 12, 2025, and December 30, 2025., *Beef with Bone (Halal) remained on the shelves after its best‑before date of December 22, 2025., *Beef Oxtail (Halal) was displayed past its best‑before date of December 23, 2025., *Basha Hot Pepperoni Sausage was still on display after its best‑before date of December 28, 2025., *Basha BBQ Chicken Thighs remained on the shelves after the best‑before date of December 25, 2025., *BBQ Drumsticks (Halal) were displayed after the best‑before date of January 5, 2026., , -Ensure that the food labelling is done correctly and the FIFO system is followed for the meat.
1)No sanitizer was prepared in the Bakery at the time of inspection., -Ensure that a sanitizer is always prepared before start of any food preparation. , -Ensure that the bleach is maintained at 100ppm., , 2) Dirty cleaning cloths were observed on the food counters., -Ensure that the cleaning cloths are stored in sanitizer in between uses.
No sanitizer was prepared in the meat preparation cooler at the time of inspection. , * Bleach was asked to be prepared, and bleach was prepared by the operator which was tested at 100ppm., , -Ensure that a sanitizer is always prepared before start of any food preparation. , -Ensure that the bleach is maintained at 100ppm.
1) Water pooling was observed under the hand wash sink and the 3-compartment sink in the meat preparation room. , Water was oozing out of pipe under the hand wash sink., , 2)The hand wash sink tap in the bakery area was leaking. , -Fix the hand wash tap. , -Ensure that the pipe is fixed and no water pooling occurs., , 3) Gap was noticed around the pipe under the hand wash sink in the meat preparation room., -Seal the gap.
A tray was observed with meat debris and food struck on it., , -Ensure that the tray is cleaned.
Beef juice was observed on the wall of the meat preparation room., -Clean the area.
Provide soap and towels for the new hand sink at the bakery department
The newly separated area for bakery products, must have a hand washing sink equipped with hot/cold water, soap, towels and a garbage receptacle. Do not operate in this area until the sink is installed. Will follow up.
The newly separated area for bakery products, must have a hand washing sink equipped with hot/cold water, soap, towels and a garbage receptacle. Do not operate in this area until the sink is installed. Will follow up.