10065 100 Street NW · DOWNTOWN
Fairmont Hotel Macdonald - Harvest Room Kitchen is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since August 13, 2024, with 3 in compliance, 2 not in compliance, and 0 closures on record.
- Sous vide meat is being prepared with no food safety records., Ensure a food safety plan is developed and submitted for approval. Temperature records should be maintained.
- Steak in the oven was measured at internal temperature of 51C. Hot holding was set to 125C and had been at that temperature for over 3 hours. Steak was discarded during inspection. Chef indicated steak is cooked in the oven at 135C overnight and hot held at 125C before reheating for service., , Ensure food is cooked to the required temperature and hot held at a minimum temperature 60C/140F.
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.
DOWNTOWN
The hand sink at the bar had no paper towel., Ensure sink is fully equipped at all times.
- The dishwasher was not at 71C after several cycles, unit is also leaking and is unable to retain steam. , , Ensure dishwasher is repaired and maintained at a minimum temperature of 71C internally.
- The meat slicer is unclean at the base and top area. Ensure meat slicer is cleaned and sanitized.
Build-up of dirt was observed at the spout of the dispensing gun in the bar area. Ensure gun is cleaned and sanitized before use., , Ensure gun is cleaned and sanitized at the end of each day.
High temperature dishwasher was measured internally at 59/60C after several cycles using both the PHI's and facility's probe thermometer. Chef indicated that technician will be contacted immediately., Unit was turned off and recent cleaned dishes were moved to the pot and pan high temperature dishwasher for rewashing. The pot and pan dishwasher will be used until repairs are completed and temperature can be maintained at a minimum of 71C at dish level.
The paper towel dispenser at the bar was empty., , Ensure handsink is fully equipped at all times.
Iodine test strips were not available to test the glasswasher., , Ensure iodine strips are obtained and glasswasher sanitizer is monitored daily.