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Harvey's 2525

10350 34 Avenue NW Edmonton AB T6J 7A2 · Food - General

Official record from Alberta →

Inspection summary

Harvey's 2525 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on August 21, 2026, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on August 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 August 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. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a bag of lettuce and cut cucumbers were stored at room temperature. PHI took the vegetables and stored them in the walk in cooler. Exterior temperatures were measured at 15'C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the hot holding unit was not on for fries and fried vegetable (zucchini?). Retrain staff to ensure that the hot holding is on before using it to store high-risk cooked vegetables. PHI could not get the temperature to increase while onsite. Please ensure that the fry / fried vegetable hot holding maintains a temperature of 60'C or more.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - child high chairs in the front customer area had a build up of grime on the high touch surfaces, please clean thoroughly.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler near the drive through window requires a new part to be installed as informed by the operator. Ensure that the indicated cooler is properly repaired.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two trays of eggs are measured at 32 degrees Celsius and have been sitting on the counter for more than two hours as informed by the operator. Ensure that eggs are kept at 7 degrees Celsius or below. The operator discarded the eggs during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food items such as lettuce, cucumbers, and cheese are measured at 12.1 degrees Celsius with a probe thermometer. Ensure that all potentially hazardous products are stored at or below 4 degrees Celsius. The operator discarded the indicated food items during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler near the drive through window is observed with a buildup of ice inside and was measured at 13 degrees Celsius with probe thermometer. Ensure that the indicated cooler is repaired to maintain a temperature of 4 degrees Celsius.

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