Harvey's Grilling Activation
Multiple Locations Calgary AB · Food - Special Event
Inspection summary
Harvey's Grilling Activation has been inspected once by Alberta Health Services (Environmental Public Health), on July 31, 2024. The most recent inspection, on July 31, 2024, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on July 31, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 31, 2024. 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.
1 inspection
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared before food handling.Use 100ppm chlorine (1/2 teaspoon bleach per L water) and verify with chlorine test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes/utensils were not sanitized after cleaning. The two-compartment sink was dirty. Dishes/utensils must be sanitized by submerging in 100ppm chlorine for 2 minutes before air drying.
- 20. Is the facility maintained in a clean and sanitary condition?
- Food truck was dirty. Clean the food truck.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?