70 - 2525 Bridlecrest Way SW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 février 2026
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
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 se trouve dans le quartier BRIDLEWOOD. BRIDLEWOOD, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 32 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (2%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Montrose Daycare & Childcare - Food
BRIDLEWOOD
Ce restaurant a été inspecté 5 fois depuis le 17 septembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
7 infractions
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
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
2 infractions
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.
7 infractions
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.
1 infraction
No test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, Provide chlorine test strips.
6 infractions
-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.
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.
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.