622 Patricia Street
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 septembre 2025
Additional food safety training is required for the onsite operator. Operator has completed the registration of the food safety training.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Harvest Food & Drink
Ce restaurant a été inspecté 10 fois depuis le 18 juillet 2023, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
1 infraction
Additional food safety training is required for the onsite operator. Operator has completed the registration of the food safety training.
8 infractions
No food safety plans or records are in place., - Develop and implement a food safety plan tailored to the facility’s operations. This plan must outline procedures for receiving, storing, preparing, and serving food safely. Maintain ongoing records to demonstrate compliance with the plan. These documents must be available for review during future inspections.
Frozen salmon was observed thawing on the countertop in the sushi bar, which is not an approved method and may lead to temperature abuse of high-risk food., - Ensure all thawing of frozen food is conducted using approved methods that prevent temperature abuse. Acceptable practices include thawing in a cooler at 4°C or below, under cold running water, or as part of the cooking process.
No detergent or sanitizer is supplied to the low-temperature dishwasher. Both chemical containers in the feed lines were observed empty, and no replacement chemicals were available in stock. The operator was directed to place an order during the inspection. Manual dishwashing procedures were reviewed with the operator and staff as an interim measure.
A bar soap was used at the hand sink in the food prep area in basement. No hand paper towels available at the sink. - Operator was directed to refill the liquid hand soap dispenser and the paper towel dispenser.
The working conditions of the dishwasher are not being monitored on a regular basis. No records were available for review., - Test the concentration of sanitizer in the rinse water and record the result on a daily basis.
Additional food safety training is required for the onsite operator.
The low-temperature dishwasher is not being properly maintained. Detergent and sanitizer are not being supplied through the chemical feed lines, and no backup stock is available on-site. , Corrective Action Required:, Ensure that detergent and sanitizer are consistently supplied to the dishwasher through properly functioning chemical feed lines. Maintain an adequate stock of approved dishwashing chemicals on-site at all times to support continuous and effective sanitization of food contact surfaces.
Cleaning improvements are required on equipment surfaces and floors in both the kitchen and the sushi bar. Accumulated food debris, grease, and stains were observed in multiple areas, indicating inadequate routine cleaning. The cleaning schedule/records are not maintained/updated. , - Thoroughly clean and sanitize all equipment surfaces and floors in the kitchen and sushi bar. Maintain the regular cleaning schedule/records to ensure all food preparation areas are kept in a sanitary condition.
2 infractions
Sanitizer solution bottles were found unlabeled. Ensure all chemical containers are clearly labeled to avoid accidental misuse.
The back door and its attached screen door were left open, allowing pests to enter. Please ensure the screen door remains closed at all times.
8 infractions
High risk foods, such as meat and cheese, were found being stored in the failed refrigerator for extended hours. - Operator was directed to dispose of the foods during inspection.
The temperature of foods in the glass-door cooler in the kitchen was measured to be 11 C. - Remove all high risk foods out of the refrigerator. Discard the high risk foods that have been stored in the refrigerator for extended hours (2 hours).
The low-temperature mechanical dishwasher is not functioning properly because the sanitizer solution is not supplied the machine. The bucket of sanitizer is completely dry. - The operator was directed to prepare chlorine sanitizer solution at 100 ppm to manually sanitize all washed dishes.
2 infractions
The mechanical dishwasher was not functioning properly, as there was no detergent supplied to the machine (The detergent pail was empty.)
A few open bags of dry foods were observed in the dry storage. - Ensure dry foods are stored in suitable bins with lids on.
1 infraction
Newspaper/cardboard was noted being used in the bins holding raw vegetables in the line cooler and on the bus cart. - Refrain from using newspaper and cardboard in or on food equipment. Ensure the food containers in the fixed coolers are thoroughly cleaned and sanitized before staring to use them.
4 infractions
The concentration of sanitizer in the rinse water of the low-temperature dishwasher was not detectable. - All washed dishes/utensils must be manually sanitized as instructed in the posted manual dishwashing poster until the machine is fixed.
1. The concentration of chlorine sanitizer in the rinse water of the dishwasher is not being tested on a regular basis. - Test the sanitizer's concentration in the rinse water before starting the use for the day. , 2. The chlorine test paper has expired giving wrong testing results. - Ensure a functional chlorine sanitizer test kit is available.
The preparation line coolers are not working . - Ensure the coolers are fixed and kept functional for the peak season operation.
Aucune infraction
4 infractions
Precooked shrimp was observed being held on the countertop at room temperature. - Ensure all high risk foods are held at a temperature below 4 C or above 60 C.
The concentration of sanitizer in the rinse water of the low temperature dishwashing machine was very low. - Ensure all utensils are manually sanitized with 100 ppm chlorine sanitizer after washing, until the machine is serviced and resumes its function.
A bar soap was being used for handwashing in the basement food preparation area. - Ensure liquid hand soap in an appropriate dispenser is available at the designated hand washing station.
Aucune infraction
The hand sink in the kitchen was not supplied with hand paper towels. - Ensure the hand sinks are always adequately stocked with hand soap and paper towels.
The bins where dry foods being stored were left open. - Ensure the bins' lids are kept on whenever possible to prevent food contamination.
The concentration of sanitizer in the final rinse water of the dishwasher is not being monitored. - Test the concentration of the sanitizer in the final rinse water of the dishwasher on a daily basis.
The manager onsite does not have a food safety training certificate. - Manager and/or a supervisor must take an approved food safety training course.
The glass-door refrigerator is not maintained in good working condition. The temperature inside is at 11 C.
Sanitation records are not up to date. The last records were dated in February. - Ensure sanitation records are up to date and available to inspector.
The mechanical dishwasher is not operational. - Ensure the machine is fixed and kept in good working order.