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Brightpath Woodlands - Food

5 Woodstock Road SW Calgary AB T2W 5V8 · Food - General

Official record from Alberta →

Inspection summary

Brightpath Woodlands - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 8 times across 6 separate inspections, most recently on February 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 26, 2026. For example: Is the facility free of a pest infestation?

  • 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 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 26, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

11 inspections

  1. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Kitchen staff mentioned that they do take the food temperatures, however records were not being kept for 1) Cooked food temperatures.2) Sanitizer concentration.3) Dishwasher temperature.Kindly keep the records of indicated items to ensure food safety.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Evidence of mouse droppings were found in the warmer drawer underneath the oven and on top of baking sheets.Please 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 and sanitize all dishes stored in the warmer. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, please retain a licensed pest control contractor to assess and treat the premises as required. Please send a copy of the most recent pest control report to the undersigned Public Health Inspector upon completion.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the stove was soiled with dirt and food debris.Please clean and sanitize the indicated areas.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 69C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator was instructed to switch to single use dishes and utensils until the dishwasher is repaired.
    • 15. Is the facility free of a pest infestation?
      • Evidence of mouse droppings were found in the warmer drawer underneath the oven and on top of baking sheets.Please 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 and sanitize all dishes stored in the warmer. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, please retain a licensed pest control contractor to assess and treat the premises as required. Please send a copy of the most recent pest control report to the undersigned Public Health Inspector upon completion.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the stove was soiled with dirt and food debris.Please clean and sanitize the indicated areas.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Interum- Single use/disposable serving plates/bowls/utensils for serving. Staff cancontinue to manually sanitize pots and pans used in the kitchen in the sink with 100 ppm chlorine sanitizer prepared.
  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Internal rinse temperature reached 68.6 deg C on 3 cycle run. Director has already contacted service call today. Interum- manually sanitize in the sink with chlorine sanitizer prepared at 100 ppm for 2 min contact. Have dishwasher serviced to ensure dishwasher attains 180 deg F (on LED panel) and minimum 71 deg C (161 deg F) at dishrack level
  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Internal rinse temperature reached 67.5 deg C on 3 cycle run. (note gauge reading of 181 deg F did not meet 161 deg F minimum at dishrack level). Director has already contacted service call today. Interum- manually sanitize in the sink with chlorine sanitizer prepared at 100 ppm for 2 min contact. Have dishwasher serviced to ensure dishwasher attains 180 deg F (on LED panel) and minimum 71 deg C (161 deg F) at dishrack level
  10. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher did not meet hot water sanitize temperature. Temperature measured 64.5 Deg C and 61.5 deg c on consecutive runs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizing temperature for dishwasher is not checked daily. Ensure dishwasher is checked daily with a min/max registering thermometer for sanitizing temperature of minimum 71 deg C at dishrack.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water temperature for hot water tap at sink measured 17. 6 deg C.
  11. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher did not meet hot water sanitize temperature. Temperature measured 64.5 Deg C and 61.5 deg c on consecutive runs. Reinspection at 310 pm, dishwasher rinse cycle retested and measure 67 deg C at dishrack level. (LED panel max temperature was 176 deg F)Interum- manually sanitize in the sink with chlorine sanitizer prepared at 100 ppm for 2 min contact. Have dishwasher serviced to ensure dishwasher attains 180 deg F (on LED panel) and minimum 71 deg C (161 deg F) at dishrack level
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizing temperature for dishwasher is not checked daily. Ensure dishwasher is checked daily with a min/max registering thermometer for sanitizing temperature of minimum 71 deg C at dishrack.

Nearby inspected facilities

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