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Harvest House Family Restaurant

126 4 Avenue N Three Hills AB T0M 2A0 · Food - General

Official record from Alberta →

Inspection summary

Harvest House Family Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 February 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on August 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 14, 2024. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Quat sanitizer in a spray bottle was measured at 0ppm during the inspection.The operator prepared a fresh sanitizer solution on PHIs request, which was measured at 200ppm.
  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat was being stored on a shelf above a box of Vegetables inside the Walk-in Cooler at the time of Inspection. Ensure that Meat is being stored away from or below Vegetables at all times in order to prevent potential cross contamination of said Vegetables.This was Corrected during the Inspection by moving the Meat to another Cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Doors of the upright Freezer and Cooler near the back Door was dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Bags of Flour/Corn Starch were being stored on the Floor in the Dry Storage Area at the time of Inspection.2) Food was being stored directly on the Shelf (not in a container/bag) inside the upright Freezer near the back door at the time of Inspection. 1 - Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food or attraction of Pests.2 - Ensure that all Food is being stored in a way(covered/bagged/in a container etc) that prevents potential contamination of said Food.These were Corrected during the Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A Can of WD40 was being stored with Food in the Dry Storage Area at the time of Inspection.Ensure that Chemicals are being stored separately from Food in order to prevent potential chemical contamination of said Food.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom Shelf inside the upright Freezer near the back Door was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the Shelves inside the Walk-In Cooler was lined with Cardboard at the time of Inspection.Ensure that Shelves are only being lined with a material that is non-absorbent and easy to clean in order to facilitate proper cleaning of said Shelves.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom Shelf inside the Upright Freezer near the back door, as well inside the Upright Cooler near the Walk-In were dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A Tray of cooked Meat was being stored on top of a box of Vegetables inside the Walk-in Cooler at the time of Inspection. Ensure that Meat is being stored away from or below Vegetables at all times in order to prevent potential cross contamination of said Vegetables.This was Corrected during the Inspection by moving the Tray of Meat to another shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored uncovered in the upright Cooler in the Kitchen back area at the time of Inspection.Ensure that all Food is being stored covered at all times in order to prevent potential contamination of said Food. This was Corrected during the Inspection by placing Covers on the Food Containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly on top of the Ice Machine in the Kitchen at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.

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