Skip to content
Loading map…

Bridlewood Chinese Cuisine

70 - 2525 Bridlecrest Way SW Calgary AB T2Y 5J4 · Food - General

Official record from Alberta →

Inspection summary

Bridlewood Chinese Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions 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 6 times across 4 separate inspections, most recently on February 19, 2026. 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 4 times across 3 separate inspections, most recently on February 19, 2026. 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 April 10, 2025. 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?

  • 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 7 times across 4 separate inspections, most recently on August 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 4 separate inspections, most recently on February 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two meat bags were stored directly on floor in walk in freezer, a carrot bag was stored directly on walk in cooler floor.Corrective action:Store food minimum 15 cm off the floor.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl without handle was provided in a bulk bin containing rice.Requirement:Provide a scoop with handle in the bulk bin.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Two meat bags were stored directly on floor in walk in freezer.b) Scoop handle was kept in flour in one bulk binRequirement:a) Store food minimum 15 cm off the floor.b) Keep scoop handle out of food by storing it vertically with handle up to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked rice stored in two containers stored at room temperature without temperature control were 7.7 C and 35.6CRequirement:Ensure that cooked rice are stored at 4C or less OR at 60 C or higherRice at 35.6C were discarded.Rice at 7.7C were moved to the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in prep cooler.Requirement:Provide thermometer in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:Provide paper towels in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food and dirt buildup on knife holder located in the kitchenb) Food and dirt buildup on lid of one bulk binRequirement:Clean knife holder and lid of the bulk bin
  3. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in the kitchen, as supply was turned off from the valve below.(Repeat violation from the previous inspection)Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink.Do not turn off water supply from the valve below. Hot waters supply was turned on 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?
      • Hot water tap was dripping located at hand washing sink in the kitchen.(Repeat violation from previous inspection)Requirement:Repair/replace hot water tap to stop dripping.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use throughout the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) A box containing broccoli was kept on garbage bin during cutting in the kitchen.b) A pot containing sauce was kept on grease trap under soap dispenser in the kitchen.Requirement:a) Do not keep food containers on garbage bin to prevent from contamination.b) Do not keep food container on grease trap, and do not keep food container under hand washing supplies to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat stacked on prep cooler insert was 13C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Meat was discarded.- Do not stack food on prep cooler inserts to prevent temperature abuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually sanitize dishes until dish washer is repaired.Repair dish washer asap.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in the kitchen, as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink.Do not turn off water supply from the valve below.
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap was dripping located at hand washing sink in the kitchen.Requirement:Repair/replace hot water tap to stop dripping.
  5. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No ready to use sanitizer solution was provided for the surfaces.-No sanitizer was available on site to prepare sanitizer solution.Requirement:-Provide approved sanitizer (plain bleach or quat) to make sanitizer solution.-Provide ready to use sanitizer solution for the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored directly on top of dusty machine counter.Requirement:Put scoop in a clean container before storing on the top of ice machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify cooking and hot holding temperatures.Requirement: Provide probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of sanitizer in the solution.Requirement:Provide test strips for the sanitizer to be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at hand washing sink located in front area.Requirement:Provide soap and paper towels in dispensers at this hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Dirt buildup on walls and floor in walk in freezer.-Dirt buildup in prep cooler-Dirt buildup on shelves in cooler located in front area.-Dirt buildup on floor near walls throughout the facility.-Dirt and debris on sliding door area of walk-in cooler.- Dirt and filth in and around the mixer.-Dirt and debris under equipment.-Accumulation of loose dust on the ceiling around vent near back door.-Many extra items not required on daily basis like broken table tops etc were stored in the back area making place clutter.Requirement:-Clean the above noted areas and equipment.-De-clutter the facility.

Nearby inspected facilities

Own this business? Add a badge to your website