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Brightpath Whitehorn - Food

3704 Whitehorn Drive NE Calgary AB T1Y 5C4 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Whitehorn - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on June 29, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on May 29, 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 3 times across 3 separate inspections, most recently on May 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 May 29, 2026. 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 3 times across 3 separate inspections, most recently on February 19, 2025. 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 2 times across 2 separate inspections, most recently on May 15, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A physical thermometer was missing inside the cooler.Please ensure the cooler is equipped with a physical thermometer for monitoring.2) The cooler was tested using both an infrared and probe thermometer and measured between 6-7CPlease adjust or repair the cooler to ensure it maintains temperatures of 4C and below.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were found beside the cooler and within the corner cabinet where pots are stored.Remove all pots stored in the cabinets to clean and sanitize. Ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Sanitize all contact surfaces while using appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants.Locate any holes and gaps and fill them with steel wool, then seal them to prevent the entry of unwanted pests. Apply appropriate treatment to address the pest issue, then monitor and adjust as needed.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperature was not being monitored and documented properly. It took 3 dishwasher cycles to reach sanitizing temperature of above 71 degrees Celsius.-Please provide suitable waterproof thermometer to monitor dishwasher internal temperature and maintain its log record.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not available inside refrigerator in baby room.-Please provide functional thermometer in the indicated fridge and maintain its temperature log record.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperature was not being monitored and documented properly. It took 3 dishwasher cycles to reach sanitizing temperature of above 71 degrees Celsius.-Please provide suitable waterproof thermometer to monitor dishwasher internal temperature and maintain its log record.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was inaccessible at the time of the inspection. Recycle bin was placed in front of the sink.-Please remove the bin and ensure ready access to the handwashing sink.
  6. Risk Management Inspection

    0 infractions

  7. 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 cabinet underneath the two-compartment sink was observed to be chipped in many areas, exposing raw woodRepair the cabinet.
  8. Risk Management Inspection

    2 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?
      • Repeated violation observed Feb 3rd 25. Fresh mice dropping were observed under the chest freezer located in the pantry. There was no evidence of mice droppings in other areas of the facility. - Deep clean all areas of the kitchen and disinfect with 1000 ppm bleach solution. Ensure to rinse any food contact surface with water. - Increase pest control monitoring to biweekly visits and provide report to the public health inspector.
    • 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 cabinet underneath the two-compartment sink was observed to be chipped in many areas, exposing raw woodRepair the cabinet.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was tested and determined to be 10 ppm. The staff corrected this issue by increasing the concentration to 100 ppm bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The paper towel dispenser is located in an area where food is routinely below the paper towel dispenser. Water from washed hands may cross-contaminate foods that are below it.REQUIREMENT: Relocate the paper towel dispenser so that no foods are unintentionally contaminated.
    • 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?
      • Mouse droppings were found at the back of the chest freezer i then dry storage area. These dropping appear old and were not found elsewhere inside centre, suggesting that these were from a previous (not active) infestation.REQUIREMENT: Clean the droppings and monitor the area to ensure that new droppings are not identified (which suggests an active infestation).If new droppings are identified, contact the pest control company on contract.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris (appears to be food) was noted underneath the chest freezer and upright fridges in the kitchen and dry storage area.REQUIREMENT: Clean and sanitize this area.

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