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Brightpath Millwoods - Kitchen

2953 66 Street NW Edmonton AB T6K 4C1 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Millwoods - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on October 15, 2026, recorded 6 infractions.

1 of 3 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: Pests and Cleaning and sanitizing.

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 on October 15, 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 once on June 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on October 15, 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 October 15, 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?

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.

3 inspections

  1. Demand Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -There was no designated handwashing sink in the kitchen and the 2-compartment sink had dishes on one side and food debris on the other. Please install a handwashing sink.*If a handwashing sink cannot be installed, the menu will need to be limited to only have minimal food handling.
    • 15. Is the facility free of a pest infestation?
      • -There were mouse droppings observed in the cupboard under the kitchen sink. Please address.
    • 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?
      • - Facility indicated that they have a pest control company but did not have records. No monthly pest monitoring checklist was being filled out by the operator. Ensure that the pest control contract is provided and monthly checklists are being filled out. Operator indicated that the pest company is responsible for cleaning up mouse droppings; this needs to be reflected in the contract.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Ventilation in the kitchen was poor. The space was very humid and had limited air flow.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Dry storage shelves had chipped paint making them difficult to clean. Please ensure shelves are finished so that they are smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -A thorough deep cleaning of the kitchen was needed:*The paper towel holder was dusty and the handwashing poster on it was water damaged and had black staining.*There were splashes of food on the cupboards*Windowsills were dusty*The vent fan above the oven was visibly unclean*Inside cupboards and drawers had a build-up of debris*The kitchen floor was sticky
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There was no sanitizer solution for use on kitchen surfaces. Ensure there is sanitizer available in the kitchen for use in sanitizing surfaces.

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