Harvey's / Swiss Chalet
22 Town Center Blvd, Petawawa ON K8H 0H1 · Restaurant
Inspection summary
Harvey's / Swiss Chalet has been inspected 6 times by Renfrew County and District Health Unit since January 29, 2025. The most recent inspection, on July 23, 2026, recorded 1 infraction.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 3 separate inspections, most recently on July 23, 2026. For example:
Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
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 4 times across 3 separate inspections, most recently on September 10, 2025. For example:
Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
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 2 times on January 29, 2025. For example:
Every food premise shall be provided with hot and cold potable running water under pressure
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 once on January 29, 2025. For example:
Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
About this data
These results come from Renfrew County and District Health Unit, 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
- Required
1 infraction
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Provide easy to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Follow-up
0 infractions
- Follow-up
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
7 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Every food premise shall be provided with hot and cold potable running water under pressure
- Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Provide hot and cold running water for hand washing in food preparation area.
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat
- Maintain the ventilation system in a manner that eliminates excessive heat, odours, fumes, vapours, and smoke.
- Equipment for either manual or mechanical dishwashing is available on site
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure clean wash / rinse water is provided for dishwashing purposes.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower