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Brightpath Beddington - Food

3 Bermuda Road NW Calgary AB T3K 1G5 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Beddington - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on May 21, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 February 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 February 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 19, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on February 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 23, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Acquire waterproof thermometer with a max hold function to test the dishwasher daily. Ensure calibration is conducted as stipulated by the manufacturer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Replace the boards under the sink that are soiled and damaged.2. Repair the countertops.3. Repair the dishwasher door as it is not securely closed.4. Replace the filter for the stove exhaust fan.5. Service the dishwasher to ensure that it is not leaking as water accumulation is evident around dishwasher housing.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Acquire waterproof thermometer with a max hold function to test the dishwasher daily. Ensure calibration is conducted as stipulated by the manufacturer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Replace the boards under the sink that are soiled and damaged.2. Repair the countertops.3. Repair the dishwasher door as it is not securely closed.4. Replace the filter for the stove exhaust fan.5. Service the dishwasher to ensure that it is not leaking as water accumulation is evident around dishwasher housing.
  4. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Increased amount of moisture evident in the open kitchen space; recommend a mechanical exhaust vent or sliding windows to ensure that the windows do not become a hazard into in the play yard as discussed on site.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure that utensils are kept stem up as discussed.Ensure that the handwashing area is kept accessible to ensure that it is conducive for proper handwashing as discussed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the freezer is not working.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The island surface is worn, has gouges and black marks. Resurface or replace. 2. The floor in the pantry has gaps, allowing debris and food to get stuck between the boards. Repair so that the surface is uniform. 3. Both coolers were full at the time of inspection. When facility serves lunch bowls are stacked and do not allow adequate circulation. Purchase an additional cool to allow for adequate circulation within the coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a build up of debris on the back splash throughout the kitchen.2. There was a build up of debris on the island legs and shelf.3. There was a build up of debris on the floor in the laundry room/extra cold storage room.Ensure these areas are cleaned.

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