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Harveys 2627

5423 50 Street Leduc AB T9E 6Z7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats in the sanitizer bucket was less than 200ppm. This was corrected at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hood vents were due for servicing in December 2025. Please ensure that the hood vents are serviced to prevent the risk of a fire.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used for stirring drinks were being stored in water with a temperature of 44 degrees Celsius. Operators were instructed to use one of the following options:- Cold water with ice and changed when the ice melts (Less than 4 degrees Celsius).- Hot water actively kept hot above 60 degrees Celsius. - Change utensils between use. Operator chose to use ice water to keep utensils less than 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips had expired in 2022.Operator requested to obtain new test strips.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables in prep/line cooler inserts was measured to be between 16-19C. The cooler was not working properly. The food items were stored in the cooler less than 1 hour before inspection.The manager moved the food items into the walk-in cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A line/prep cooler at the front service area was not working properly. The temperature was measured (using an infrared thermometer) to be at 18C. Food items like chopped vegetables were stored in the cooler inserts. The manager was advised to move all food items inside the cooler to the walk-in cooler. This was done during inspection.Please contact a service technician to repair the cooler. Ensure no food item that require temperature control is stored in the cooler until it is repaired and able to maintain the temperature of food at or below 4C.