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Brightpath Southwood East - Food

10620 Sacramento Drive SW Calgary AB T2W 1S5 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Southwood East - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on May 5, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 14, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 7 times across 5 separate inspections, most recently on January 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?

  • 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 February 12, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Gaps were observed between the tiles in the kitchen, creating spaces that could trap contaminants.Please repair the floor tiles so that no gaps are present. Ensure the surfaces are smooth, easily cleanable, and impervious to moisture.
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A frozen bag of chickpeas was stored in the freezer without a label to indicate its contents.The operator promptly labelled the bag of chickpeas. Please ensure ingredients repackaged from its original packaging are labelled and dated to indicate its contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were observed between the tiles in the kitchen, creating spaces that could trap contaminants.Please repair the floor tiles so that no gaps are present. Ensure the surfaces are smooth, easily cleanable, and impervious to moisture.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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?
      • Cupboard bottom below 2 compartment sink has water damage. - Repair or replace the bottom piece of the cupboardSurface on some cupboard doors was water damaged. - Ensure that surface on cupboards is moisture resistant and easy to clean.A baseboard under 2 comp sink cupboard was missing. Large debris accumulation found under the cupboard. - Thoroughly clean the area - Install a baseboard to prevent debris accumulation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface on the kitchen countertop was heavily damaged. - Repair or replace the countertop so it's moisture resistant and easy to clean and disinfect.
  8. 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?
      • Surface on the kitchen countertop was heavily damaged. - Repair or replace the countertop so it's moisture resistant and easy to clean and disinfect.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboard bottom below 2 compartment sink has water damage. - Repair or replace the bottom piece of the cupboardSurface on some cupboard doors was water damaged. - Ensure that surface on cupboards is moisture resistant and easy to clean.
  9. 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?
      • Cupboard bottom below 2 compartment sink has water damage. Please repair or replace the bottom piece of the cupboard
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thermometer inside fridge is not reading correctly, PHI measured temperature in fridge was 3 deg C, thermometer inside reading was -6 Deg C. Corrected onsite- operator replaced thermometer

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