2121 - 2800 Main Street SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 6, 2026
Some of the floor tiles in the walk-in cooler were in disrepair. Debris accumulation was observed., , DO THE FOLLOWING:, 1. Fill the gaps within these tiles to prevent debris accumulation
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Harvey's Restaurant 2630
This restaurant has been inspected 9 times since August 4, 2023, with 1 in compliance, 8 not in compliance, and 0 closures on record.
1 violation
Some of the floor tiles in the walk-in cooler were in disrepair. Debris accumulation was observed., , DO THE FOLLOWING:, 1. Fill the gaps within these tiles to prevent debris accumulation
4 violations
Prep cooler, in front of the grill, had a temperature measuring between 9-11 degrees Celsius. High risk food items were removed and placed in the walk-in cooler., , DO THE FOLLOWING:, 1. Monitor the temperature of the cooler to ensure it is maintained at 4 degrees Celsius and below to prevent bacterial growth. , , 2. High risk food items can be placed back once the temperature is at 4 degrees Celsius or lower.
Some of the floor tiles in the walk-in cooler were in disrepair. Debris accumulation was observed., , DO THE FOLLOWING:, 1. Fill the gaps within these tiles to prevent debris accumulation
1. Area above the dishwasher, and underneath the dishwasher had debris accumulation. , , 2. Area under the fryer/grill had grease accumulation , , 3. Some of the vents had dust built up , , DO THE FOLLOWING:, Ensure these areas are thoroughly cleaned to prevent further debris and grease built up and prevent pest harbourage.
1. Walk-in cooler: , Accumulation of debris observed on floor around the wooden palette to the left of the freezer door. , , COMPLETE THE FOLLOWING:, 1. Clean this area more thoroughly.
5 violations
**CORRECTED**, 1. Dried lettuce noted on the back of the meat slicer blade. Staff cleaned and sanitized equipment during the inspection., **This observation has been noted during previous inspections**, , COMPLETE THE FOLLOWING:, 1. Staff must ensure they are cleaning food equipment more thoroughly to protect food from contamination.
**CORRECTED**, 1. Containers of minced lemongrass and garlic were stored on top of ice at the wok. Water was added to the ice, so there was more coverage of the food containers for better temperature control.
**CORRECTED**, 1. Bucket lids stored in kitchen back handwash sink. Lids removed during the inspection., , COMPLETE THE FOLLOWING:, 1. Do not store anything in the handwash sink. It needs to be kept clear at all times, so food handlers can easily wash their hands, and to prevent cross contamination of food items.
1 violation
**OUTSTANDING**, , 1. Walk-in cooler:, - Debris noted under shelves along wall., , COMPLETE THE FOLLOWING:, 1. Clean areas noted above more thoroughly. Cleaning must be done as often as necessary to maintain surfaces in a visibly clean and sanitary condition.
8 violations
1. Observed wet cleaning cloths on counters in kitchen., , 2. 0ppm chlorine measured in the green front of house sanitizer bucket. , , COMPLETE THE FOLLOWING:, 1. Store cloths in a bucket of 100ppm bleach sanitizer when not in use. Do not leave on counter., 2. Change sanitizer bucket every 2 hours of more often is water is visibly dirty.
1. Open containers of rice noodles stored beside recycling bin and broom., , 2. Newspaper used to wrap basil in plastic bag. , , 3. Incense stored beside shelf above food prep area., , COMPLETE THE FOLLOWING:, 1. Do not store rice noodles next to recycling bin., 2. Do not use newspaper for food storage. It may contain chemicals that are not food safe., 3. Do not store incense in the food area to protect food from contamination.
**CORRECTED**, 1. Ice bucket stored in customer ice drink well. Bucket removed during inspection to protect ice from contamination.
4 violations
The chlorine sanitizer bucket and spray bottle on the serving cart was measured to have 0 ppm chlorine. , , Staff corrected this and prepared a new solution which measured to be 100 ppm chlorine.
A container with raw beef was found sitting out at room temperature. The temperature of the beef was measured and found to be 6C. Staff corrected this during the inspection and moved the raw beef to the walk-in cooler.
Meat in steam table was not properly reheated before hot holding. Ensure foods are reheated to 74 degrees Celsius prior to placing in hot holding unit. Hot holding units are not an appropriate means of re-heating food products.
No violations
2 violations
In the walk-in cooler, here was raw meat defrosting in a container uncovered. There was debris/dust build up on the shelving and ceiling., , Ensure food items are appropriately covered to prevent contamination.
The green shelving in the prep area and walking in cooler was covered in dust and debris., , Thoroughly clean these areas and the equipment stored on it.
3 violations
The bleach sanitizers were 1000 ppm., , Ensure that bleach sanitizer used for food contact surfaces is maintained at 100 ppm.
Bottles containing sanitizer were not labelled indicating their contents., , Ensure all bottles are labelled.
There was a lot of grease and food debris buildup under/around the prep counters and in the dishwashing area., , Please thoroughly clean these areas.
**CORRECTED**, 1. Lids of the large white buckets in the walk-in cooler were dirty. Lids taken to dish for cleaning and sanitizing. , , COMPLETE THE FOLLOWING:, 1. Wash and clean lids as often as necessary to maintain them in a visibly clean and sanitary condition to prevent cross contamination of food and food handlers' hands.
1. Walk-in cooler: , Accumulation of debris observed on floor around the wooden palette to the left of the freezer door. , , COMPLETE THE FOLLOWING:, 1. Clean this area more thoroughly.
1. Chlorine test strips expired in October 2022., , COMPLETE THE FOLLOWING:, 1. Please purchase new test strips.
**CORRECTED**, 1. Green sanitizer bucket for front of house contained both soap and bleach. , , COMPLETE THE FOLLOWING:, 1. Do not mix soap and bleach together, because it can create toxic gases. Have a separate bucket for soap and another bucket for sanitizer.
**OUTSTANDING**, The meat slicer had a significant amount of dried food debris., **November 6, 2024: food debris noted again on meat slicer., , COMPLETE THE FOLLOWING:, 1. Clean and sanitize the meat slicer more thoroughly after use to prevent the contamination of food.
1. There was a buildup of grease and burnt debris on the hood vent filters., , 2. There was water pooling in the prep cooler across from the deep fryers. , , 3. The large white and brown cutting board on the green shelf in the cooking area were significantly scored and material was falling off., , COMPLETE THE FOLLOWING:, 1. Clean the filters as often as necessary to maintain them in a visibly clean condition and to remove smoke, grease and odours from the kitchen. , 2. Please find the source of the leak in the prep cooler and repair to prevent further issues., 3. Replace cutting boards as they are not in good repair and can contaminate food.
1. Food debris observed under black shelf beside walk in cooler. , , 2. Walk-in cooler:, - Debris noted under shelves and along wall., - Mould observed on underside of shelves., - Dust accumulating on ceiling. , , 3. The walk-in freezer is cluttered and not organized., , 4. Food debris noted under cooking equipment. , , 5. Debris noted under shelves across from dishwasher. , , 6. Dust noted on the air vent cover, ceiling, and walls in the dishwashing area. , , COMPLETE THE FOLLOWING:, 1. Clean areas noted above more thoroughly. Cleaning must be done as often as necessary to maintain surfaces in a visibly clean and sanitary condition.
The meat slicer had a significant amount of dried debris. , , Please thoroughly clean and sanitize the meat slicer. This should be done throughout the day, every four hours as the meat slicer is being used.