850 Webber Greens Drive NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Brightpath West Henday Daycare - Kitchen is in the SUDER GREENS neighbourhood. SUDER GREENS, Edmonton has 12 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 18, 2026, there are 11 (92%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Tim Hortons
SUDER GREENS
This restaurant has been inspected 5 times since April 15, 2024, with 3 in compliance, 2 not in compliance, and 0 closures on record.
No violations
4 violations
The back door had visible gap which may allow entry of vermin, Repair the gap.
Leaking tap at the end of the prep island area. , Repair any leaking plumbing. Ensure staff write such observations down in their log book
The utensils in storage bins were handle facing downwards, Utensils must be stored face down so that only the handle of the utensil is touched when retrieving for use
The kitchen was overall unkept. Dirt was visible along the perimeter wall/floor edges, between appliances, appliance fronts splashed with food and grime. There was a textured rubber mat on the floor which crevices full of debris/food. Surfaces were sticky. , The kitchen needs a full clean up and enough staff to ensure daily routine cleaning for a healthy food preparation environment
6 violations
A large amount of food was cooked with no cover at 10:45am. The chef was reminded to keep the food covered and to stir to ensure event hot holding temperature.
The dish sanitizer was not reaching adequate temperatures at time of inspection. Max was 68C, The two sink method must be used short term 3 days max, if not repaired withing that time then only disposable client dishes can be used. , Ensure that staff have a log area of daily check list to write down any issues in the kitchen so that these issues can be discussed and signed off by the director to avoid communication discrepancies.
The back door had visible gap which may allow entry of vermin, Repair the gap.
1 violation
Two spray bottles containing chlorine sanitizer solution were unlabelled. Upon request, they were labelled by the staff. , , Please ensure all bottles containing chemicals are clearly labelled with their contents.
1 violation
It was observed that there were sponges, contaminated and worn out, that were not present in bleach solution. PHI advised staff to ensure that cleaning clothes and sponges if used are stored in a bleach solution to reduce the growth of harmful pathogens. The sponges were discarded by staff.
Leaking tap at the end of the prep island area. , Repair any leaking plumbing. Ensure staff write such observations down in their log book
The utensils in storage bins were handle facing downwards, Utensils must be stored face down so that only the handle of the utensil is touched when retrieving for use
The kitchen was overall unkept. Dirt was visible along the perimeter wall/floor edges, between appliances, appliance fronts splashed with food and grime. There was a textured rubber mat on the floor which crevices full of debris/food. Surfaces were sticky. , The kitchen needs a full clean up and enough staff to ensure daily routine cleaning for a healthy food preparation environment