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Harvest Lodge - Kitchen

10400 108 Street Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Harvest Lodge - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on October 29, 2025, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6, 2024. 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 February 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 29, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 6, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not equipped with paper towels at the time inspection.Staff refilled the paper towel dispenser.All handwashing sinks were equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer (QUATZ) in the bucket was at 0 ppm. Sanitizer is obtained from an automatic dispenser. Dispenser is not calibrated properly and staff are not using test papers to verify concentration. Ensure dispenser is calibrated. In the interim, manually mix the sanitizer and ensure the concentration is 200 ppm. Use test papers to verify concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in-cooler was not in good repair and was not able to maintain a temperature at 4 Deg C or colder. Temperature of cooler was 16 Deg C at the time of inspection. High risk food items were discovered inside the walk in cooler. Temperature of these food items were also at 16 Deg C. Chicken wings, soup, bacon, cheese, lemon meringue pie & various sauces were discarded.Ensure walk in cooler is not used until it is repaired and can maintain a temperature of 4 Deg C or colder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-cooler is not in good repair. Ensure walk-in-cooler is repaired and can maintain a temperature of 4 Deg C or colder.

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