Harvey's Restaurant
60 McNaughton Avenue, Wallaceburg ON N8A 1R9 · Restaurant
Inspection summary
Harvey's Restaurant has been inspected 30 times by Chatham-Kent Public Health since March 14, 2013. The most recent inspection, on September 21, 2026, recorded 1 infraction.
18 of 30 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.
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 3 times across 3 separate inspections, most recently on September 21, 2026. For example:
Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
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 June 15, 2022. For example:
The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 3 times across 3 separate inspections, most recently on June 22, 2018. For example:
Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on August 30, 2023. For example:
Toxic/poisonous substances are stored separately from food s. 23
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 5 times across 5 separate inspections, most recently on November 26, 2025. For example:
The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
About this data
These results come from Chatham-Kent 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.
30 inspections
- Required
1 infraction
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Required
0 infractions
- Follow-up
0 infractions
- Complaint
1 infraction
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
- Ensure the premises is operated and maintained free from every condition that may adversely affect the sanitary operation of the premises
- Sewage back-up observed within the premises
- CLOSE FOOD PREMISES
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
- General housekeeping is satisfactory s. 7(1)e, f
- Required
1 infraction
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
3 infractions
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip sanitary facilities with liquid soap in a dispenser
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Keep cloths clean, in good repair, and restricted to a single task
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Follow-up
0 infractions
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with hot and cold running water
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
0 infractions
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
0 infractions
- Required
0 infractions
Nearby inspected facilities
- Wal-Mart
60 McNaughton Avenue, Wallaceburg ON N8A 1R9
16 inspections
- Dollar Tree
60 McNaughten Ave, Wallaceburg ON N8A 1R9
10 inspections
- Tim Hortons
60 McNaughton Avenue, Wallaceburg ON N8A 1R9
31 inspections
- McDonald's
50 McNaughton Avenue, Wallaceburg ON N8A 1R9
8 inspections
- Wendy's
58 McNaughton Avenue, Wallaceburg ON N8A 1R9
14 inspections
- Domino's Pizza
109A 60 McNaughton Avenue, Wallaceburg Ontario N8A 1R9
12 inspections
- Taco Bell
60 McNaughton Ave, Wallaceburg ON N8A 1R9
5 inspections
- Circle K
55 McNaughton Ave, Wallaceburg ON N8A 1R7
3 inspections