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Brekkie

125 - 20 Westpark Link SW Calgary AB T3H 0V5 · Food - General

Official record from Alberta →

Inspection summary

Brekkie has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on March 8, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on March 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 14, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was affixed to the handle of the prep cooler in the front house area.Remove the tapes, fix or repair the damaged handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation on top of dishwasher.2. Food accumulation behind large cooking equipment in the cook line.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was affixed to the handle of the prep cooler in the front house area.Remove the tapes, fix or repair the damaged handles.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer for the espresso machine was empty. Ensure dirty cleaning cloths are stored in a bucket of sanitizer in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of sponge toffee stored on the wire shelving was not covered
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher located at the front service area was not dispensing sanitizerPlease service dishwasher, in the meantime, all dishes are to be washed and sanitized at the dishwasher in the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update June 27, 2024:1. Tape was affixed to the edge of the ice machine in the front house area.2. Tape was affixed to the handle of the prep cooler in the front house area.Remove the tapes, fix or repair the damaged handles.Update June 26, 2023:- Two handles noted. One at the front of house bar and one along the back of house prep cooler line.- Discussed with operations manager on solutions. If no feasible solution is achievable, replace handle and/or door to ensure all components of the equipment is in good condition/repair. The door handle of the under-counter freezer was repaired with tape.- Repair properly or replace the door handle.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used/wet cleaning cloths were kept on the counter.2. No sanitizer bucket was available. Spray bottle containing bleach solution was being used.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Spoons used to scoop food into the frying pans were stored in stagnant water at room temperature.The spoons were stored in a sanitizer solution.2. Scoops and utensils used to scoop pancake batter were stored in stagnant water at 40°C.The water container was stored directly on the grill.Ensure the pancake utensils are stored in hot water at above 60°C.- Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3. Inserts were filled above the fill line in the top prep cooler.The inserts were reduced below the fill line and the remaining foods were kept in the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update June 27, 2024:1. Tape was affixed to the edge of the ice machine in the front house area.2. Tape was affixed to the handle of the prep cooler in the front house area.Remove the tapes, fix or repair the damaged handles.Update June 26, 2023:- Two handles noted. One at the front of house bar and one along the back of house prep cooler line.- Discussed with operations manager on solutions. If no feasible solution is achievable, replace handle and/or door to ensure all components of the equipment is in good condition/repair. The door handle of the under-counter freezer was repaired with tape.- Repair properly or replace the door handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Beneath the ventilation canopy was accumulated with grease deposits, food debris and food residues.2. Black surfaces were noted along the walls at the potatoes prep station in the kitchen area.Clean the indicated area and equip the floor-wall joints with baseboards to facilitate cleaning.3. The interior edges of the ice machine had dust and rust build up.Thoroughly clean and sanitize the indicated areas.

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