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Bright Learners Academy - Food

115 - 239 Midpark Way SE Calgary AB T2X 1M2 · Food - General

Official record from Alberta →

Inspection summary

Bright Learners Academy - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 10, 2025. The most recent inspection, on July 2, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on June 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on June 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher used to sanitize facility dishes and utensils measured 0 ppm chlorine, and an error message was displayed.Repair the dishwasher and ensure it measures 100 ppm.June 26, 2026: The dishwasher measured 50 ppm chlorine when tested.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Parent provided food was not reheated to the required minimum internal temperature of 74°C. Reheating procedures were reviewed with staff.Ensure all foods are reheated to a minimum internal temperature of 74°C before serving. Use a probe thermometer to confirm temperatures.2. Several of the small refrigerators used to store items such as milk was measured above 4°C. Staff temperature logs also recorded temperatures above 4°C, indicating inadequate cold holding.Adjust or repair the refrigerator to consistently maintain a temperature of 4°C or below. Ensure staff are knowledgeable about safe cold storage temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher used to sanitize facility dishes and utensils measured 0 ppm chlorine, and an error message was displayed.Repair the dishwasher and ensure it measures 100 ppm.
  4. Initial Inspection

    0 infractions

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