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Harvey's

10008 22 Avenue NW Edmonton AB T6N 1J6 · Food - General

Official record from Alberta →

Inspection summary

Harvey's has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on October 9, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on September 22, 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?

  • 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 6 times across 5 separate inspections, most recently on September 22, 2026. 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 3 times across 2 separate inspections, most recently on November 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 2 separate inspections, most recently on March 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • ** - small black indoor flies observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - sanitation of the drains was not addressed.
  3. Monitoring 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?
      • ** - small black indoor flies observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - compartment sink appears to be leaking from the grey water pipes. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - sanitation of high touch surfaces and areas were poor: buildup observed on doors, door frames, equipment, walls, and all aspects of the public washrooms
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member was observed not washing hands properly - only rinsed under water and did not use soap.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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?
      • ** - Repleta flies noted in back kitchen. Education provided on remediation.
  9. Risk Management Inspection

    2 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?
      • ** - Repleta flies noted in back kitchen. Education provided on remediation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - grease trap is in disrepair
  10. Risk Management Inspection

    1 infraction

    • 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?
      • ** - Repleta flies noted in back kitchen. Education provided on remediation.
  11. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored with cheese and cooked hotdogs in the walk in cooler. Do not store raw meat above or beside vegetables, cooked foods, or ready-to-eat foods
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - A builld up of grease and grime were noted on several pieces of food equipment. Thorough cleaning and scrubbing required for the following areas/items: walk in cooler shelving, the bread toaster, all three slicers attached to cutting boards, the ice machine lid inside and out, the knife holder, the saran wrap holder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the single-use disposable cup lids were contaminated. Please remove and discard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A build up of grease and grime were noted in several areas of the facility. Thorough cleaning and scrubbing required for the following areas/items: change tables in the washroom, child high chairs, table edges and chairs in the customer area
  12. Risk Management Inspection

    0 infractions

  13. Demand 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?
      • Light in the walk-in freezer was not equipped with a protective cover. Action required: install a light cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Probe thermometer in cookline was visibly dirty. Action required: clean & sanitize thermometer between uses.

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