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Brightpath Southwood - Food

10807 Elbow Drive SW Calgary AB T2W 1G5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The cabinets and drawers under the counter were in disrepair, exposing raw wood.Please repair the cabinets and drawers to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle was tested using test strips and measured at 50 ppm, indicating it was ineffective at eliminating harmful bacteria.The operator remade the chlorine sanitizer solution, which measured at 100 ppm. Please ensure regular monitoring and testing of the chlorine sanitizer to maintain a consistent concentration of 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets and drawers under the counter were in disrepair, exposing raw wood.Please repair the cabinets and drawers to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an excess of ice buildup in the standing freezer with left over sauces and food debris frozen into the ice.Please defrost the standing freezer to remove the excess ice build-up. Clean and sanitize the internal and external surfaces of the freezer before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls are ceilings were soiled in dust and loose debris.The operator promptly cleaned the areas.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used wiping cloth was sitting at room temperature. - Store wiping cloths in sanitizer or replace after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A cook was re-using a cloth towel for wiping hands. - Use only single used cloth towels or paper towels for drying hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-portioned hot food for OOSC program was sitting at room temperature but children weren't still in the building. - Hot food must be stored at 60C or higher. - Keep food in a pot/oven and proportion it only when children arrive.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deeply grooved and discolored cutting boards were found in the kitchen. - Replace the cuttings boards.