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Brightpath Midnapore - Food

155 Midridge Place SE Calgary AB T2X 1E4 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Midnapore - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on February 10, 2026, found no infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 9 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 7 times across 7 separate inspections, most recently on February 2, 2026. For example: Is the facility free of a pest infestation?

  • 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 March 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 January 9, 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 2 times across 2 separate inspections, most recently on January 17, 2025. 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?

  • 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 January 6, 2026. 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of rodent activity was observed within the kitchen. Mouse droppings were noted behind the stove, inside the dry storage area, within the produce storage area, and beneath the kitchen sink. A mouse carcass was on a sticky trap located in the gap between the wall and cabinetry.The operator reported that ongoing pest control measures are in place and that structural gaps have been sealed. All mouse droppings and the carcass must be promptly removed, and affected areas thoroughly cleaned and disinfected daily.January 9, 2026: The facility completed a thorough clean of the kitchen. No droppings, urine, or carcasses noted. Staff will be cleaning and sanitizing the kitchen surfaces on a daily basis until the mice issue is eradicated. Additional entry points were sealed. Pest control will also be coming in weekly.
  3. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of rodent activity was observed within the kitchen. Mouse droppings were noted behind the stove, inside the dry storage area, within the produce storage area, and beneath the kitchen sink. A mouse carcass was on a sticky trap located in the gap between the wall and cabinetry.The operator reported that ongoing pest control measures are in place and that structural gaps have been sealed. All mouse droppings and the carcass must be promptly removed, and affected areas thoroughly cleaned and disinfected daily.January 9, 2026: The facility completed a thorough clean of the kitchen. No droppings, urine, or carcasses noted. Staff will be cleaning and sanitizing the kitchen surfaces on a daily basis until the mice issue is eradicated. Additional entry points were sealed. Pest control will also be coming in weekly.
  4. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of rodent activity was observed within the kitchen. Mouse droppings were noted behind the stove, inside the dry storage area, within the produce storage area, and beneath the kitchen sink. A mouse carcass was on a sticky trap located in the gap between the wall and cabinetry.The operator reported that ongoing pest control measures are in place and that structural gaps have been sealed. All mouse droppings and the carcass must be promptly removed, and affected areas thoroughly cleaned and disinfected daily.January 9, 2026: The facility completed a thorough clean of the kitchen. No droppings, urine, or carcasses noted. Staff will be cleaning and sanitizing the kitchen surfaces on a daily basis until the mice issue is eradicated. Additional entry points were sealed. Pest control will also be coming in weekly.
  5. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of rodent activity was observed within the kitchen. Mouse droppings were noted behind the stove, inside the dry storage area, within the produce storage area, and beneath the kitchen sink. A mouse carcass was on a sticky trap located in the gap between the wall and cabinetry.The operator reported that ongoing pest control measures are in place and that structural gaps have been sealed. All mouse droppings and the carcass must be promptly removed, and affected areas thoroughly cleaned and disinfected daily.January 9, 2026: The facility completed a thorough clean of the kitchen. No droppings, urine, or carcasses noted. Staff will be cleaning and sanitizing the kitchen surfaces on a daily basis until the mice issue is eradicated. Additional entry points were sealed. Pest control will also be coming in weekly.
  6. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of rodent activity was observed within the kitchen. Mouse droppings were noted behind the stove, inside the dry storage area, within the produce storage area, and beneath the kitchen sink. A mouse carcass was on a sticky trap located in the gap between the wall and cabinetry.The operator reported that ongoing pest control measures are in place and that structural gaps have been sealed. All mouse droppings and the carcass must be promptly removed, and affected areas thoroughly cleaned and disinfected daily.January 9, 2026: The facility completed a thorough clean of the kitchen. No droppings, urine, or carcasses noted. Staff will be cleaning and sanitizing the kitchen surfaces on a daily basis until the mice issue is eradicated. Additional entry points were sealed. Pest control will also be coming in weekly.
  7. Risk Management 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?
      • 1. Refrigeration and freezer temperature logs are not being completed on a daily basis.The operator is to ensure all staff are trained to check and record refrigerator and freezer temperatures daily, and that logs are completed consistently to verify temperature control.
    • 15. Is the facility free of a pest infestation?
      • 1. Evidence of rodent activity was observed within the kitchen. Mouse droppings were noted behind the stove, inside the dry storage area, within the produce storage area, and beneath the kitchen sink. A mouse carcass was on a sticky trap located in the gap between the wall and cabinetry.The operator reported that ongoing pest control measures are in place and that structural gaps have been sealed. All mouse droppings and the carcass must be promptly removed, and affected areas thoroughly cleaned and disinfected daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food residue was observed pooled on the bottom interior surface of the refrigerator beneath the crisper drawers.The affected area must be promptly cleaned and sanitized, and the refrigerator maintained in a clean and sanitary condition to prevent contamination.
  8. Demand Inspection

    1 infraction

    • 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?
      • Evidence of rodent activity (mouse droppings) observed behind the refrigerator and under the kitchen sink cabinet.Action Required:Facility is currently undergoing pest control treatment by a licensed provider. Continue professional pest control services. Ensure thorough removal of droppings and clean and sanitize all affected surfaces. The facility plans to also purchase totes to store dry goods and produce.
  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)?
      • The operator's thermometer had a reading of 95.5 degrees when testing the dishwasher. There was a 25-degree difference between the inspector's thermometer and the operator's thermometer.Calibration of the thermometers are not being completed on a monthly basis.Please have the thermometers calibrated monthly to ensure accurate temperatures are read. Please keep records of the calibrations.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management 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?
      • Flooring in front of the kitchen dishwasher was damaged and not easy to clean anymore. - Repair the flooring so it is moisture resistant and easy to clean.
  13. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Room #3: Temperature of the fridge measured 8-9C. - Do not store perishable food in the fridge until the temperature is adjusted to 4C or lower. - The temperature was decreased immediately on a fridge dial.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in front of the kitchen dishwasher was damaged and not easy to clean anymore. - Repair the flooring so it is moisture resistant and easy to clean.
  14. Monitoring 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)?
      • Thermometer used for measuring rinse temperature required new battery. Corrected- operator provided purchase receipt same day for battery replacement.

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