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Olive Bistro & Lounge

401 Patricia Street Jasper AB T0E 1E0 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer concentration in the final rinse water of the low - temperature dishwasher was tested and found to be 0 ppm during initial operational cycles at the beginning of the inspection. The operator adjusted the chemical feed line, and the deficiency was corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration in the low‑temperature dishwasher was not being monitored on a daily basis, and no records of sanitizer testing were available at the time of inspection.- Ensure that sanitizer concentrations are tested and verified daily when the dishwasher is in use and maintain written records of testing results for review during inspections.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 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?
      • No written procedure for food safety was available during the time of inspection.The employee stated that they will develop a food safety plan and send it to the PHI once it is completed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers and freezers did not have thermometers available at the time of inspection. The employee mentioned that they will be receiving the thermometers in a few days.
    • 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?
      • No pest control records were available at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written procedures for sanitation were available during inspection. The employee has indicated that they will complete the procedures and send them to the PHI once finalized.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler at the cooking line is not operational. - Ensure it is fixed or replaced.
  5. Demand Inspection

    0 infractions