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Harvest Heights Restaurant

101B Main Avenue East Sundre AB T0M 1X0 · Food - General

Official record from Alberta →

Inspection summary

Harvest Heights Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on April 22, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on October 21, 2025. 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 October 24, 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?

  • 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 2 times on February 21, 2025. For example: Do food handlers ensure that food is protected from contamination (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 once on February 21, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There were no bleach test strips for the dishwash sanitizer or surface sanitizer. Purchase bleach test strips.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The paper towel roll in the grill area was not in/on a dispenser. Furnish a dispenser of some kind.
    • 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?
      • 1. Frozen foods were not being thawed correctly. Frozen foods must be thawed under cold running water.OR thaw frozen foods in the cooler.2. Ensure cooked sauces are cooled in small containers so they cool faster. DO NOT cool sauces in 20L pails.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods at the grill pre-area were all uncovered. Ensure foods are properly covered to prevent contamination.2. Foods in the walk-in cooler were uncovered. Ensure foods are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Ensure scoops are properly stored outside of bulk food containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in freezer compressor was leaking water and had created a large ice stalagmite on the floor. Have the compressor repaired to eliminate the water leak and remove the ice from the freezer floor.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach surface sanitizer solution was a bit too strong. Make sure to test the sanitizer solution to get 100ppm concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the bleach dishwash sanitizer were on order.
    • 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?
      • 1. The facility requires an ongoing pest control service in place.2. Ensure pest Control records are maintained and available.3. The old bird coops behind the facility were a rodent harbourage site. Suggest they be removed.

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