70 - 2525 Bridlecrest Way SW · BRIDLEWOOD
February 19, 2026
PassCleaning cloth was kept on prep counter after use., , Requirement:, , Soak cleaning cloth in sanitizer solution in between use.
Internal temperature of cooked rice stored in two containers stored at room temperature without temperature control were 7.7 C and 35.6C, , Requirement:, , Ensure that cooked rice are stored at 4C or less OR at 60 C or higher, , Rice at 35.6C were discarded., Rice at 7.7C were moved to the cooler
No thermometer was provided in prep cooler., , Requirement:, , Provide thermometer in the cooler.
Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, , Provide paper towels in the dispenser.
A bowl without handle was provided in a bulk bin containing rice., , , Requirement:, , Provide a scoop with handle in the bulk bin.
a) Two meat bags were stored directly on floor in walk in freezer., , b) Scoop handle was kept in flour in one bulk bin, , Requirement:, , a) Store food minimum 15 cm off the floor., , b) Keep scoop handle out of food by storing it vertically with handle up to prevent contamination.
a) Food and dirt buildup on knife holder located in the kitchen, , b) Food and dirt buildup on lid of one bulk bin, , Requirement:, , Clean knife holder and lid of the bulk bin
Bridlewood Chinese Cuisine is in the BRIDLEWOOD neighbourhood. BRIDLEWOOD, Calgary has 42 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 25 (60%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since September 17, 2024, with 4 passes and 1 closure on record.
Cleaning cloth was kept on prep counter after use., , Requirement:, , Soak cleaning cloth in sanitizer solution in between use.
Internal temperature of cooked rice stored in two containers stored at room temperature without temperature control were 7.7 C and 35.6C, , Requirement:, , Ensure that cooked rice are stored at 4C or less OR at 60 C or higher, , Rice at 35.6C were discarded., Rice at 7.7C were moved to the cooler
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
BRIDLEWOOD
No thermometer was provided in prep cooler., , Requirement:, , Provide thermometer in the cooler.
Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, , Provide paper towels in the dispenser.
A bowl without handle was provided in a bulk bin containing rice., , , Requirement:, , Provide a scoop with handle in the bulk bin.
a) Two meat bags were stored directly on floor in walk in freezer., , b) Scoop handle was kept in flour in one bulk bin, , Requirement:, , a) Store food minimum 15 cm off the floor., , b) Keep scoop handle out of food by storing it vertically with handle up to prevent contamination.
a) Food and dirt buildup on knife holder located in the kitchen, , b) Food and dirt buildup on lid of one bulk bin, , Requirement:, , Clean knife holder and lid of the bulk bin
No hot water supply was available at hand washing sink located in the kitchen, as supply was turned off from the valve below., (Repeat violation from the previous inspection), , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sink., , Do not turn off water supply from the valve below. , Hot waters supply was turned on during inspection.
Hot water tap was dripping located at hand washing sink in the kitchen., , (Repeat violation from previous inspection), , Requirement:, , Repair/replace hot water tap to stop dripping.
Cleaning clothes were kept on prep counters after use throughout the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of meat stacked on prep cooler insert was 13C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., - Meat was discarded., - Do not stack food on prep cooler inserts to prevent temperature abuse.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Manually sanitize dishes until dish washer is repaired., Repair dish washer asap.
No hot water supply was available at hand washing sink located in the kitchen, as supply was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sink., , Do not turn off water supply from the valve below.
a) A box containing broccoli was kept on garbage bin during cutting in the kitchen., , b) A pot containing sauce was kept on grease trap under soap dispenser in the kitchen., , Requirement:, a) Do not keep food containers on garbage bin to prevent from contamination., , b) Do not keep food container on grease trap, and do not keep food container under hand washing supplies to prevent from contamination.
No pest control records were maintained., , Requirement:, , Maintain pest control records on monthly basis.
Hot water tap was dripping located at hand washing sink in the kitchen., , Requirement:, , Repair/replace hot water tap to stop dripping.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, Provide chlorine test strips.
-No ready to use sanitizer solution was provided for the surfaces., -No sanitizer was available on site to prepare sanitizer solution., , Requirement:, -Provide approved sanitizer (plain bleach or quat) to make sanitizer solution., -Provide ready to use sanitizer solution for the surfaces.
No probe thermometer was provided to verify cooking and hot holding temperatures., , Requirement: , Provide probe thermometer.
No soap and paper towels were provided at hand washing sink located in front area., , Requirement:, Provide soap and paper towels in dispensers at this hand washing sink.
Scoop for ice machine was stored directly on top of , dusty machine counter., , Requirement:, Put scoop in a clean container before storing on the top of ice machine.
No test strips were provided to verify concentration of sanitizer in the solution., , Requirement:, Provide test strips for the sanitizer to be used.
-Dirt buildup on walls and floor in walk in freezer., -Dirt buildup in prep cooler, -Dirt buildup on shelves in cooler located in front area., -Dirt buildup on floor near walls throughout the facility., -Dirt and debris on sliding door area of walk-in cooler., - Dirt and filth in and around the mixer., -Dirt and debris under equipment., -Accumulation of loose dust on the ceiling around vent near back door., -Many extra items not required on daily basis like broken table tops etc were stored in the back area making place clutter., , , Requirement:, -Clean the above noted areas and equipment., -De-clutter the facility.