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BrightPath Legacy - Food

250 Hartell Way SE Calgary AB T2X 4S9 · Food - General

Official record from Alberta →

Inspection summary

BrightPath Legacy - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on May 12, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on May 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 May 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 6, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizer concentration in the kitchen was measured at 1000 ppm, which exceeds the recommended 100 ppm concentration.Excessively high sanitizer concentrations can leave harmful chemical residues on food contact surfaces.A new sanitizer solution was prepared during the inspection and measured at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine sanitizer test strips were not available at the time of inspection, and kitchen staff were unable to locate them.The facility director purchased chlorine sanitizer test strips online during the inspection. Test strips were obtained from another location for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hand soap was available at the designated handwashing station. Only one bottle of soap was available for the kitchen and was located at a separate sink. Staff indicated they are awaiting a shipment of hand soap.Please ensure additional hand soap is available to encourage frequent handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1.The kitchen staff member demonstrated a lack of knowledge in key areas, including sanitizer preparation, thermometer calibration, and temperature monitoring of cooked foods. Please ensure kitchen staff are provided additional training to ensure they are confident in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The storage drawer located under the stove had a buildup of food debris. Clean and sanitize inside the drawer.2. The pull-out drawers used for storing cooking utensils had a buildup of food debris. Clean and sanitize the interior surface of the drawers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of debris was noted under work stations and beneath the stove. Cleaning is required in these areas.2. Cleaning schedules have not been completed for the month of April and May.Please ensure cleaning schedules are being completed and available for review.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food temperature logs have not been recorded yet for the month of May.Please ensure food temperature logs are completed on a daily basis.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The internal temperature for the dishwasher was measured at 44.4 degrees C. The dishwasher needs to meet a minimum of 71 degrees C to sanitize the dishes.Please repair the dishwasher. Staff will manually wash and sanitize the dishes until the dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris noted under the prep tables adjacent to the stove. It was cleaned up during the inspection.Incomplete cleaning records noted. The last completed record was from February. Please ensure kitchen staff are completing records on a daily basis.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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