2717 Sunridge Way NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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 22 juillet 2026, 143 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Element Calgary Airport - Restaurant
SUNRIDGE
Ce restaurant a été inspecté 27 fois depuis le 27 juin 2023, avec 19 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
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.
Aucune infraction
5 infractions
*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.
5 infractions
*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.
6 infractions
*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.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
Provide soap and towels for the new hand sink at the bakery department
1 infraction
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.
1 infraction
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.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
While the slicer at the meat department is in a temperature-controlled room, at least once a day must be washed and sanitized.
Do not store the knives at the meat department, between the wall and electrical wiring. Utensils must be stored in sanitary manner. May use a magnetic holder or a readily cleanable container
Aucune infraction
Aucune infraction
2 infractions
Observed small quantities of mice droppings in the storage area. Clean up and monitor. If needed call for extra service from your pest control company
Written sanitation and cleaning procedure unavailable. Complete these documents and keep a printed copy.
Aucune infraction
Aucune infraction
1 infraction
No sanitizer solution was available during the initial check - staff prepared a quats solution and provided it to the meat area after discussion with Walid. Walid indicated that the entire meat area is cleaned and sanitized on a daily basis at end of day using a hose/spray system. Reminder:, *prepare and replace sanitizer solutions on a routine basis when the facility is in use, *store all cleaning cloths inside a container of sanitizer solution, *have assigned and backup staff that oversee sanitizing processes,
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.
"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.
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.