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Harvey's 2407

J003A - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Harvey's 2407 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on September 25, 2026, found no infractions.

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

  • 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 3 times across 3 separate inspections, most recently on October 15, 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 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 October 15, 2024. 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 2 times on October 11, 2024. 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 2 times across 2 separate inspections, most recently on April 21, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on April 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The available temperature records over 10 pages were all showing the refrigeration units as 40 degrees F. Thus, the validity of temperature logs remained questionable. Ensure the staff records the temperature of the measuring thermometers as observed. If the temperature measured is unsatisfactory, record the reading and the corrective actions taken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Oil has pooled under the right deep fryer, behind the debris catch tray.2) Food debris accumulated under the hot holding shelf.3) In front area, bottles are kept overnight but not rinsed.-Clean
  3. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The available temperature records over 10 pages were all showing the refrigeration units as 40 degrees F. Thus, the validity of temperature logs remained questionable. Ensure the staff records the temperature of the measuring thermometers as observed. If the temperature measured is unsatisfactory, record the reading and the corrective actions taken.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in the front preparation cooler measured at 6.7-9.5C. Please fix. All perishable foods under refrigeration must be stored at 4C or less.- Cooler is not maintaining temperature. Temperature fluctuates rapidly. Please fix.
    • 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?
      • No pest monitoring measures available in the storage unit. - Please implement measured such as traps in this area.
  5. Initial 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?
      • No pest monitoring measures available in the storage unit. - Please implement measured such as traps in this area.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available. Wall mounted dispensers have not been installed. - Please install. Facility must have an approved sanitizer solution available for dishwashing and surface sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in the front preparation cooler measured at 7.5-8.5C. Please fix. All perishable foods under refrigeration must be stored at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution available. Wall mounted dispensers have not been installed. - Please install. Facility must have an approved sanitizer solution available for dishwashing and surface sanitizing.
    • 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?
      • No pest monitoring measures available in the storage unit. - Please implement measured such as traps in this area.

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