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Brightpath Windermere - Kitchen

1203 175 Street SW Edmonton AB T6W 4H3 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Windermere - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on July 21, 2026, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Food temperature control.

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.

  • 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 July 21, 2026. 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?

  • 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 June 25, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 21, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 21, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was left on top of kitchen counter next to a cutting board.The glove was immediately removed and discarded.- Gloves are single use and must be discarded after usage. Hands must be washed before putting on gloves and after removing gloves.
    • 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?
      • A gap was observed at the bottom of the kitchen back exit door.Repair the weather stripping on the kitchen back exit door to prevent potential pest entry. When the weather stripping is installed correctly, no outside light should be visible from inside the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Recycle empty milk containers in white bags were stored in front of the kitchen back exit door.- Store recyclable materials outside the food premises in a designated area to minimize the risk of attracting pests.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • A gap was noted between the two receiving doors in the kitchen. Please close the gap to prevent pest entry.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled bags of foods were observed in the kitchen freezer, Infant B and Infant C rooms fridges. It was addressed during the inspection. Ensure that all foods have appropriate labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was measured 8C (measured after food delivery). It was addressed during the inspection - temperature measured later was 4.2C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available in the paper towel dispenser. It was addressed during the inspection.

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