Harvey's 2632
600 - 175 Chestermere Station Way Chestermere AB T1X 0A4 · Food - General
Inspection summary
Harvey's 2632 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on October 7, 2026, recorded 3 infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 3 times across 3 separate inspections, most recently on May 27, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on October 7, 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 7 times across 5 separate inspections, most recently on October 7, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 3 times across 3 separate inspections, most recently on June 24, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 October 7, 2026. 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.
7 inspections
- 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?
- Inadequate door seals observed on both exterior side entrance doors. Weather stripping was not sufficient to provide a tight seal, creating a potential entry point for pests. Repair or replace the weather stripping to ensure doors are weatherproof and pest-proof.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The water bath hot holding unit located at the front service area was observed with a buildup of scale and debris. Food equipment must be kept clean and maintained in a sanitary condition. Clean the water bath tray regularly and replace the water daily to prevent the accumulation of scale, dirt, and other contaminants.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of dirt and food debris observed on the floor beneath the dry storage shelving near the walk-in cooler. Floors must be maintained in a clean and sanitary condition. Clean the area thoroughly and maintain regular cleaning to prevent buildup.2) Accumulation of sticky beverage residue and dirt observed on the floor and walls in and around the mop sink/fountain pop syrup area. Floors and walls must be maintained in a clean and sanitary condition. Clean the area thoroughly and implement routine cleaning to prevent buildup.
- 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?
- Risk Management Inspection
0 infractions
- 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?
- 1. Wall directly outside office had been patched but not painted. Paint to ensure wall is smooth, impervious to moisture and easy to clean. 2. Wall to the right of dishwashing area was damaged. Repair and paint, so that wall is smooth, impervious to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was required - where sauces were being dispensed from shelf next to back door- Floor underneath shelving where dry ingredients and take out containers were stored
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff phone was observed on prep table. This was moved during the inspection. Ensure staff personal items are not stored in food prep areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Drywall beside mop sink is damaged. Please repair so that it is smooth, impervious to moisture and easy to clean. *Cited again May 27, 2025
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff phone and water bottle were on prep table beside grill. These were moved during the inspection. Ensure staff items are stored away from food handling areas to prevent cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips had expired. Please obtain new quats test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps and hand sink beside grill and at hand sink behind till were leaking. Repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Drywall beside mop sink is damaged. Please repair so that it is smooth, impervious to moisture and easy to clean. *Cited again May 27, 2025
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer available initially. Staff member made sanitizer during inspection. Ensure a sanitizer is available when food prep is occurring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Drywall beside mop sink is damaged. Please repair so that it is smooth, impervious to moisture and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A damp cleaning cloth was on the prep table beside dishwashing area. This was corrected by placing cloth into sanitizing solution during inspection. Ensure all cloths are stored in sanitizing solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A used glove was observed on the prep table. This was discarded during inspection. Ensure gloves are discarded after use and not re-used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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