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Brightpath Creekside - Food

12630 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Creekside - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on October 9, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times across 2 separate inspections, most recently on October 29, 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?

  • 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 once on February 5, 2025. 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 September 4, 2024. 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 3 times across 3 separate inspections, most recently on September 21, 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 3 times across 2 separate inspections, most recently on October 29, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hard to reach areas require additional cleaning specifically appliances vents, under appliances and underneath the dishwashing area as a buildup moisture is evident and behind the grease trap area.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fans have severe build up on the grill and inside the units; clean them to ensure debris is not blown onto food while in use.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink does not have paper towels in the dispenser.
    • 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?
      • Back door requires repair as large gaps exist under the door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • While staff have food safety education; recommend a refresher course all staff working in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hard to reach areas have build up evident; showed staff the particular areas of concern. Ensure that areas are cleaned more frequently.
  7. Monitoring Inspection

    3 infractions

    • 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?
      • Back door was open and the door does not close properly and has large gaps evident when the door is closed. Repair the door and ensure that the door is kept closed at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • This facility is not in compliance with the accepted food safety plan as temperatures are not being monitored and recorded as required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • While staff have food safety education; recommend a refresher course all staff working in the kitchen.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Demand 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)?
      • Dishwasher service company enroute to ensure proper operation due to lower level flood.Documentation to be sent regarding safe operation and all parameters met prior to reopening center on Feb 06; Facility also has 3 sinks and can conduct manual dishwashing if the dishwasher is not operating adequately. Manual dishwashing methods reviewed.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several fridges in classrooms (infant 4, preschool 6 and few others) demonstrated that the temperature was between 6-9 C. Though it initially seemed to be due to the arrival of groceries, the temperatures did not reduce to 4 C by the end of the tour. Please ensure that all fridges are 4 C or below.

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