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Harvey's/Swiss Chalet - Pembroke

1290 Pembroke St. W., Pembroke ON K8A 7A2 · Restaurant

Official record from Renfrew County →

Inspection summary

Harvey's/Swiss Chalet - Pembroke has been inspected 5 times by Renfrew County and District Health Unit since January 27, 2025. The most recent inspection, on August 31, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 6 times across 2 separate inspections, most recently on December 4, 2025. For example: 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

  • 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 once on December 4, 2025. For example: Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse

  • 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 27, 2025. For example: Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair

  • 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 December 4, 2025. For example: At least one certified food handler or supervisor is on the premise at all times during normal operation

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.

5 inspections

  1. Complaint

    0 infractions

  2. Required

    0 infractions

  3. Required

    7 infractions

    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • 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 kept in good repair.
      • Ensure all the equipment, utensils and multi-service articles are suitable for their intended purpose.
    • Equipment for either manual or mechanical dishwashing is available on site
      • Provide a properly functioning mechanical dishwasher.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
      • Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
      • Ensure utensils are sanitized using an agent in accordance with manufacturer’s instructions.
    • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.
    • 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
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • 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
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.

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