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Harhare Cafe

12524 118 Avenue NW Edmonton AB T5L 2K6 · Food - General

Official record from Alberta →

Inspection summary

Harhare Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on June 10, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 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 5 times across 4 separate inspections, most recently on January 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on November 20, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 6 separate inspections, most recently on June 10, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on June 10, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Outstanding - The food handling permit was not displayed. Please display the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The front food preparation area was dim, with one burnt-out light. Please replace the light bulb and ensure the area is well-lit to facilitate proper organization, cleaning, and sanitation.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips could not be located. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Outstanding - The food handling permit was not displayed. Please display the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The front food preparation area was dim, with one burnt-out light. Please replace the light bulb and ensure the area is well-lit to facilitate proper organization, cleaning, and sanitation.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Items unrelated to food preparation were stored on the food preparation counter in the front. The operator stated that the items were for customers. Ensure that non-food items are kept away from food and food preparation areas. Corrected onsite. The items were removed from the area.- An uncovered half-cut avocado was stored in close proximity to non-food items in the front food preparation area. The operator stated that the items were for customers. Store food properly. Please cover all food. Ensure that non-food items are kept away from food and food preparation areas. Corrected onsite. The avocado was discarded.***Ensure that access to food preparation areas is restricted to designated food handlers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips could not be located. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed. Please display the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The front food preparation area was dim, with one burnt-out light. Please replace the light bulb and ensure the area is well-lit to facilitate proper organization, cleaning, and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An unclean blender was stored on the floor. Please clean, sanitize, and store equipment properly. Ensure that dishes are washed after use. Corrected onsite. The blender was removed for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The main food handling area at the front was disorganized, with items and utensils scattered/stacked on counters, shelves, and nearby surfaces. Please organize this area to facilitate cleaning and remove any items not in use.- Food debris/dirt were observed on the floors in the front and back areas. Please clean.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule required.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer in a bucket is measured at 10ppm with bleach/chlorine test strips. Ensure that bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm chlorine/bleach sanitizer during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require chlorine test strips
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings are observed behind the cooler in the back hallway. Ensure that the indicated droppings are cleaned up to help assess for any new activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Require monitoring thermometers in coolers that are missing them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule required.
  7. Initial Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require chlorine test strips
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Require monitoring thermometers in coolers that are missing them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood surfaces in bar area need to be painted smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule required.

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