924 Yankee Valley Road SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 6, 2026
The mechanical dishwasher onsite was measured at a concentration of 0ppm chlorine. , , Compartment sinks available for manual sanitizing of food equipment using quats sanitizer. Service dishwasher to ensure a concentration of 100ppm chlorine is achieved.
A back area is being used to prepare food without convenient access to an applicable handwashing sink., , Provide suitable dispensers for liquid hand soap and paper towel in proximity of a sink in or near the back food preparation area. A handwashing sink located inside a washroom is not suitable for providing this access.
A section of flooring in front of the deep fryers is damaged, making the surface more difficult to clean., , Repair flooring to render surface smooth and easily cleanable.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Brightpath Airdrie South - Food
This restaurant has been inspected 7 times since August 13, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
The mechanical dishwasher onsite was measured at a concentration of 0ppm chlorine. , , Compartment sinks available for manual sanitizing of food equipment using quats sanitizer. Service dishwasher to ensure a concentration of 100ppm chlorine is achieved.
A back area is being used to prepare food without convenient access to an applicable handwashing sink., , Provide suitable dispensers for liquid hand soap and paper towel in proximity of a sink in or near the back food preparation area. A handwashing sink located inside a washroom is not suitable for providing this access.
A section of flooring in front of the deep fryers is damaged, making the surface more difficult to clean., , Repair flooring to render surface smooth and easily cleanable.
No violations
3 violations
An employee who was working at the raw beef patty section was observed to handle raw meat using her gloved hands and then proceeded to the chicken nugget frying station then moved to the hot holding station without taking off contaminated gloves or performing hand hygiene. Employee was educated and performed hand hygiene during the inspection., , **Ensure that all staff are adequately trained on proper gloves use and hand-washing practice to prevent cross contamination of food and food borne illness.
The ambient temperature of the 2-drawer cooler used to store milk and apple slices in the front service area by the drink station was measured at 13 degrees C. Milk stored in the cooler was probed at 13.5 degrees C. Milk products and apple slices were discarded., , **Adjust/Repair/Replace cooler, **Do not use cooler to store high risk foods until repair has been made, **Ensure that high risk foods in cold storage are stored and maintained at 4 degrees and below at all times.
No violations
2 violations
There was a significant number of flies noted in the food prep area of the facility., , **Ensure that adequate pest control measures are put in place to prevent and eliminate pests in the facility.
The calking on the wall and countertop joint around the hand wash sink in both the male and female washroom was chipping in various sections., , **Replace caulking.
No violations
1 violation
1. Staff at the patties station had gloves on when placing raw beef patties on the grill, staff took off glove and did not perform hand hygiene before moving on to the fries station to handle fries., , 2. A staff at the food prep station had very long braids that was not contained in a manner to prevent hair from contaminating food., , **Ensure that staff are washing their hands after taking off their gloves and after handling raw meat before moving to a different food station to prevent cross contamination of food from occurring., , **Ensure that staff working in the food prep area have their hair secured in a manner that protects food from contamination.
Dirt and grease build-up was noted in the hard-to-reach areas of the facility - underneath food equipment, with heavy build up noted in the drive through area., , **Please ensure that routine deep cleaning is completed in the facility targeted at the hard-to-reach areas to improve the general sanitation of the facility.