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Swiss Chalet / Harvey's 1912

5658 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

Official record from Alberta →

Inspection summary

Swiss Chalet / Harvey's 1912 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on April 17, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on April 17, 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?

  • 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 across 2 separate inspections, most recently on February 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 11, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

11 inspections

  1. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Multiple staff at the front burger assembly/cashier area were not washing their hands frequently enough between glove exchanges.REQUIREMENT: Educate staff on proper glove usage. Use the provided handout to guide and monitor staff.
    • 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?
      • 1) A minor fruit fly infestation (estimated 10-15 flies) was noted in the bar area of the kitchen.REQUIREMENT: Monitor the area and ensure the infestation does not worsen. Cover all food and garbage if it's not being used. Setup bait/traps to eliminate the infestation.2) A gap was noted at the bottom of the back door of the restaurant.REQUIREMENT: Repair the gap by replacing the damaged weatherstripping.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • 1) A minor fruit fly infestation (estimated 10-15 flies) was noted in the bar area of the kitchen.REQUIREMENT: Monitor the area and ensure the infestation does not worsen. Cover all food and garbage if it's not being used. Setup bait/traps to eliminate the infestation.2) A gap was noted at the bottom of the back door of the restaurant.REQUIREMENT: Repair the gap by replacing the damaged weatherstripping.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the handle of rotisserie door
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Spits of whole chicken are placed with the tip of the spit directly on the floor. Chicken is then held with the tip down above oil to baste chicken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust accumulation on the bottom of fire suppression system which is located directly above large sauce pot
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt, food debris or spills:1. floor of the walk-in freezer2. door handle of the pantry fridge3. top of the fountain machine at the drive through area.-Clean the indicated areas
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.The cleaning cloths were kept inside the sanitizer buckets.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the back exit door hot water faucet was not working.The manager stated to have contacted a plumber to get it fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off on the dish pit ceiling area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease deposits and other residues were noted underneath the Harvey's grill cook line.2) Black mold was noted underneath the Swiss Chalet cook line counter.Deep clean the indicated areas.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top, around, exterior and interior edges, and the ice machine lid was dirty.Replace the ice machine if cleaning and sanitizing cannot eliminate the dirt, debris build up.
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top, around, exterior and interior edges, and the ice machine lid was dirty.Replace the ice machine if cleaning and sanitizing cannot eliminate the dirt, debris build up.
  11. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food containers were not labelled to identify their labels.Food containers were promptly labelled to identify their contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was labelled with an Oxivir chemical sticker and had water inside.The Oxivir chemical label was removed and labelled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler was measured at 5.1°C.The perishable foods were stored in a separate cooler.Ensure the cooler is maintained at 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the handwashing sink close to the ventilation canopy was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.
    • 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?
      • The back exit door was opened and no scree door was installed.Install a screen door if you want to have the back door opened.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The was a gap on the ceiling at the dish pit area.Close the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs and utensils were kept on the counter.Tongs/utensils were promptly kept in the dishwasher.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in cooler fan covers were accumulated with dust, grime and mold.2) The ventilation canopy filters were accumulated with char, grease deposits and other residues.3) The top, around, exterior and interior edges, and the ice machine lid was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff men's washroom was untidy.Tidy and organize the staff men's washroom.

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