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BrightPath Okotoks - Food

49 McRae Street Okotoks AB T1S 1J3 · Food - General

Official record from Alberta →

Inspection summary

BrightPath Okotoks - Food has been inspected 13 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on July 16, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on April 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on October 18, 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 13 times across 9 separate inspections, most recently on August 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 12, 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?

  • 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 October 17, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand washing station was not in a dispenser. **Ensure paper towel is in a dispenser or a paper towel stand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A fan that was used in the kitchen was observed to have a build up of dust. **Clean. ***CORRECTED DURING THE INSPECTION, THE FAN WAS REMOVED.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the dishwasher was measured at 65 degrees Celsius and does not meet sanitizing temperature. The dishwasher was run approximately 7 times. **Repair dishwasher and ensure the maximum temperature reached in the dishwasher is at a minimum of 71 degrees Celsius. In the meantime, manually sanitize food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Note: First Cited on January 21, 2025 in the Childcare Subunit Report. 4) A few finishes on the kitchen cabinets were missing or chipping. **Refinish or replace.***OUTSTANDING. ******************************************************************************1. The laminate finish along the side of the kitchen counter adjacent to the stove was observed to be lifting and peeling. **Repair. Ensure material used is smooth, easily cleanable and water resistant. ***CORRECTED. STAINLESS STEEL COUNTERS. 2) A large portion of caulking was observed behind the faucet of the hand washing sink in the kitchen. The caulking was observed to be uneven and cracking in some areas. **Remove caulking as the current condition can cause pooling of water. Ensure the material underneath the caulking is smooth, easily cleanable and water resistant. ***CORRECTED. 3) There was a large portion of flooring missing underneath the kitchen stove. An accumulation of dirt/debris was observed. **Clean and repair the indicated area. Ensure material used is smooth, easily cleanable and water resistant. ***CORRECTED.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the dishwasher was measured at 65 degrees Celsius and does not meet sanitizing temperature. The dishwasher was run approximately 7 times. **Repair dishwasher and ensure the maximum temperature reached in the dishwasher is at a minimum of 71 degrees Celsius. In the meantime, manually sanitize food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Note: First Cited on January 21, 2025 in the Childcare Subunit Report. 1. The laminate finish along the side of the kitchen counter adjacent to the stove was observed to be lifting and peeling. **Repair. Ensure material used is smooth, easily cleanable and water resistant. 2) A large portion of caulking was observed behind the faucet of the hand washing sink in the kitchen. The caulking was observed to be uneven and cracking in some areas. **Remove caulking as the current condition can cause pooling of water. Ensure the material underneath the caulking is smooth, easily cleanable and water resistant. 3) There was a large portion of flooring missing underneath the kitchen stove. An accumulation of dirt/debris was observed. **Clean and repair the indicated area. Ensure material used is smooth, easily cleanable and water resistant. 4) A few finishes on the kitchen cabinets were missing or chipping. **Refinish or replace.
  8. 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?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the fridge located in the upstairs infant room was measured at 7 degrees Celsius. **Ensure the fridge is maintained at a temperature of 4 degrees Celsius or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution was measured at a concentration of 50 ppm. **Ensure bleach sanitizer solution is maintained at a concentration of 100 ppm. Mix 1/2 to 1 teaspoon of household unscented bleach to 1 litre of water to achieve a food safe concentration of 100ppm. ****CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the fridge located in the upstairs infant room was measured at 7 degrees Celsius. **Ensure the fridge is maintained at a temperature of 4 degrees Celsius or colder.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit that was displayed was expired (September 30 2024). **Display new food permit. ****CORRECTED DURING THE INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
  11. 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?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
  12. Risk Management 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?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for 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?
      • A partially repaired hole in the ceiling was observed to have sections of exposed drywall, making the surface difficult to properly clean. Repair ceiling to ensure smooth, easily cleanable surfaces.
  13. Monitoring 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?
      • A partially repaired hole in the ceiling was observed to have sections of exposed drywall, making the surface difficult to properly clean. Repair ceiling to ensure smooth, easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen.

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