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Harvest Diner Restaurant

4920 50 Street Caroline AB T0M 0M0 · Food - General

Official record from Alberta →

Inspection summary

Harvest Diner Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on December 8, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on December 3, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 4 times across 3 separate inspections, most recently on March 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times on December 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Update (Dec 3, 2025)The facility had the food safety monitoring record template printed and posted; however, no monitoring entries had been completed for the month of December. The operator stated that records had been completed in previous months and only the most recent days had not yet been recorded.(Original Violation)Continues: Food safety monitoring records were not available for review. Staff stated that monitoring was taking place but unsure if being recorded.*** Please ensure that monitoring of temperatures, sanitizer concentrations and dishwashing sanitation are being completed and recorded. Template provided. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A plate of bacon was observed sitting on the prep cooler, by grills, not under refrigeration, and was measured at 25°C. Operators explained it had been there since lunch, approximately 2 hours. The bacon was moved to the cooler during inspection.Please ensure all cooked or other high-risk foods are time-monitored and returned to refrigerated storage within 2 hours, or maintained at below 4°C or above 60°C at all times.---All temperature control equipment was operating effectively.-Refrigerators were maintained below 4°C-Freezers were all maintained below -16°C.-Hot holding above 60°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was new and in good condition, with two tubes connected to degreaser and detergent solution; however, no chlorine sanitizer was connected.The dishwasher rinse temperature was measured at 52°C. Operators had believed the unit used chlorine sanitizer and attempted to place the detergent tube into a bucket of chlorine solution. No chlorine was able to dispense into the dishwasher as a result.---A three-compartment sink was also available.Facility was instructed to switch to the manual three-compartment sink dishwashing method, using 100–200 ppm chlorine in the sanitizer sink with a minimum contact time of 2 minutes.---Please ensure the dishwasher is repaired or assessed to verify that it can effectively sanitize, either by:• Chemical sanitizing — able to dispense 25–200 ppm chlorine if the unit maintains a rinse temperature above 50°COR• High-temperature sanitizing — able to achieve at least 71°C at the dish surface.
  3. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Continues: Food safety monitoring records were not available for review. Staff stated that monitoring was taking place but unsure if being recorded.*** Please ensure that monitoring of temperatures, sanitizer concentrations and dishwashing sanitation are being completed and recorded. Template provided. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, the sandwich prep cooler was a bit warm (measuring >4C). Eggs were discarded by the operator and remaining items were transferred to a working cooler. Please ensure the cooler is serviced and all high-risk foods are kept below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure all heavily scratched, stained and/or worn cutting boards are replaced with ones that are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the following areas are cleaned: - harder-to-reach areas including beneath the dishwashing sink and corners where there is debris accumulation- walls behind the prep cooler/prep counter- please ensure styrofoam on the walls/refrigeration unit is removed- please ensure sanitation records are maintained (template provided)
  4. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety monitoring records were not available for review. Staff stated that monitoring was taking place but unsure if being recorded.*** Please ensure that monitoring of temperatures, sanitizer concentrations and dishwashing sanitation are being completed and recorded. Template provided. ***
    • 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 exhaust filters of the ventilation system had accumulation of dust and debris. Please ensure filters are cleaned periodically to prevent accumulation of dust and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs to be maintained in a clean and sanitary condition:- Behind the line and hard-to-reach areas.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety monitoring records were not available for review. Staff stated that monitoring was taking place but unsure if being recorded.*** Please ensure that monitoring of temperatures, sanitizer concentrations and dishwashing sanitation are being completed and recorded. Template provided. ***
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods in the walk0in cooler were not covered to protect them from contamination. This is especially of concern as the fans were noted to be covered in dust and being blown around.*** Please ensure all foods are covered and protected from contamination. **
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed being stored within the dry goods bins. Scoops were within the bins in a manner that allowed contamination from dirty hands to be transferred to handles and to the bulk foods.*** Please ensure scoops are managed in a way that prevents contamination of the bulk foods. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon arriving at the facility, the hand sink at the entrance to the kitchen was blocked by a cutlery rack with dirty cutlery. This was moved and placed in a dish rack.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • CONTINUES: At the time of the inspection, a window in the basement was observed to be missing its glass pain and was boarded with plywood. The plywood was observed to be water stained and growing mould and facilitated the entry of pests.*** Please repair this window and clean any mould from the casing and surrounding areas. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans in the walk-in cooler were covered in dust that was being blown around with foods in the cooler left uncovered.*** Please ensure that the fans are cleaned regularly. ***
  6. Initial Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • At the time of the inspection, a window in the basement was observed to be missing its glass pain and was boarded with plywood. The plywood was observed to be water stained and growing mould and facilitated the entry of pests.*** Please repair this window and clean any mould from the casing and surrounding areas. ***
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