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Harvest Cafe

2 - 718 10 Street Canmore AB T1W 2A6 · Food - General

Official record from Alberta →

Inspection summary

Harvest Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 28, 2025. The most recent inspection, on March 24, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on March 12, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on March 12, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal backpack was left on food prep counter. Backpack was moved. - Please ensure that all personal items are stored away from food prep counters.
    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer spray bottle was unlabelled, label was added during the inspection. - Please continue to ensure all chemicals are labelled to indicate their contents.
    • 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?
      • Back screen door was left ajar, door was closed during the inspection. - Please continue to ensure that the facility remains free from pest entry points. Please keep written records of all pest control activities taken.
    • 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?
      • There is a small gap under the back door screen. - Close off gap to prevent entry by rodents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was some damage to the floor by the line cooler, missing a piece of flooring. - Please repair the flooring, ensure the surface is smooth and easily cleanable.2) Hot water tap at the hand sink in the front service area was turned off due to a drip. - Please repair the drip, ensure all sinks are supplied with hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chips in the wall that need repair. - Please repair. In progress, chips filled just need to be painted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan needs to be more detailed. Please include additional details as to frequency of cleaning and products used.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • There is a gap under the back door screen. Close off gap to prevent entry by rodents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chips in the wall that need repair. Please repair. In progress, chips filled just need to be painted.The cupboard bottom where the drip coffee maker is kept is damaged. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan needs to be more detailed. Please include additional details as to frequency of cleaning and products used.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer was at about 150ppm; to be between 200-400ppm. Concentration to be adjusted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a backpack sitting on top of cans of pop. Store personal items separately (away from food/utensils).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese sitting on top of inserts in prep cooler was at 8C. Do not overstack items in the top of the prep cooler. Corrected during inspection.Front display cooler was at 7C. Corrected during inspection; cooler turned down and now at 4C.
    • 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?
      • There is a gap under the back door screen. Close off gap to prevent entry by rodents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chips in the wall that need repair. Please repair.The cupboard bottom where the drip coffee maker is kept is damaged. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan needs to be more detailed. Please include additional details as to frequency of cleaning and products used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need some more thorough cleaning:-wall behind store and around panini grills-top of pipes along wall behind stainless steel prep cooler (to right of stove)-floor in a couple of corners where there is a bit of dirt build-up-outside of some of the white plastic storage containers-interior and exterior of microwaves-some of the dishracks for the dishmachine-metal food storage rack in back corner of kitchen

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