Skip to content
Loading map…

Brightpath West Henday Daycare - Kitchen

850 Webber Greens Drive NW Edmonton AB T5T 4K5 · Food - General

Official record from Alberta →

Inspection summary

Brightpath West Henday Daycare - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on September 9, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on August 7, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 August 6, 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 once on August 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on August 7, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 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?
      • The back door had visible gap which may allow entry of verminRepair the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Leaking tap at the end of the prep island area. Repair any leaking plumbing. Ensure staff write such observations down in their log book
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils in storage bins were handle facing downwardsUtensils must be stored face down so that only the handle of the utensil is touched when retrieving for use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was overall unkept. Dirt was visible along the perimeter wall/floor edges, between appliances, appliance fronts splashed with food and grime. There was a textured rubber mat on the floor which crevices full of debris/food. Surfaces were sticky. The kitchen needs a full clean up and enough staff to ensure daily routine cleaning for a healthy food preparation environment
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large amount of food was cooked with no cover at 10:45am. The chef was reminded to keep the food covered and to stir to ensure event hot holding temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dish sanitizer was not reaching adequate temperatures at time of inspection. Max was 68CThe two sink method must be used short term 3 days max, if not repaired withing that time then only disposable client dishes can be used. Ensure that staff have a log area of daily check list to write down any issues in the kitchen so that these issues can be discussed and signed off by the director to avoid communication discrepancies.
    • 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?
      • The back door had visible gap which may allow entry of verminRepair the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Leaking tap at the end of the prep island area. Repair any leaking plumbing. Ensure staff write such observations down in their log book
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils in storage bins were handle facing downwardsUtensils must be stored face down so that only the handle of the utensil is touched when retrieving for use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was overall unkept. Dirt was visible along the perimeter wall/floor edges, between appliances, appliance fronts splashed with food and grime. There was a textured rubber mat on the floor which crevices full of debris/food. Surfaces were sticky. The kitchen needs a full clean up and enough staff to ensure daily routine cleaning for a healthy food preparation environment
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing chlorine sanitizer solution were unlabelled. Upon request, they were labelled by the staff. Please ensure all bottles containing chemicals are clearly labelled with their contents.
  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was observed that there were sponges, contaminated and worn out, that were not present in bleach solution. PHI advised staff to ensure that cleaning clothes and sponges if used are stored in a bleach solution to reduce the growth of harmful pathogens. The sponges were discarded by staff.

Nearby inspected facilities

Own this business? Add a badge to your website