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Terra Restaurant

200 Connaught Drive Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Terra Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on August 28, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 3 separate inspections, most recently on August 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 21, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 21, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. No detergent was supplied to the rotating glass washer, as the bottle was found completely empty. Staff were instructed to replace it immediately to ensure proper sanitation.2. The concentration of sanitizer at the plate level after final rinse in the dishwasher in the kitchen was not detectable. Air gaps were observed in the sanitizer dosing line. Staff was advised to prime the chemical pump/ dosing line after connecting a new bucket of sanitizer, and to ensure the chlorine sanitizer concentration is consistently maintained at 100 ppm.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scope was left in the ice bin. - Ensure it is held on the scoop rack to prevent ice contamination from handling. 2. Scoops, measure cups and pans were left in the dry food storage bins. - Store the scoops, measure cups and pans out of the bin and in clean utensil holding units or on the racks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The level of the chlorine sanitizer in the rinse water of the undercounter dishwasher in the bar was not detectable. The chemical bottle in the supplying line was almost empty. - It was corrected by the supervisor on duty upon inspector's notification. 2. The concentration of iodine sanitizer in the rinse water of the rotatory glass washer was less than 12.5 ppm. - Do not use this unit until it is serviced and brought back to its proper working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rotatory glass washer is not in good working order. Maintenance service is required. Ensure the concentration of iodine sanitizer in the rinse is kept at 12.5-25 ppm.
  8. Risk Management 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 glasswasher was not effectively cleaning utensils as there was no detergent supplied to the glasswasher at the bar counter. - Ensure both detergent and sanitizer solutions are always adequately supplied to the line. Staff was advised to resupply the machine by refilling or replacing the empty detergent bottle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no iodine sanitizer test paper available for monitoring the concentration of iodine sanitizer in the rinse water of the glass washing machine. - Ensure the test paper is available and is properly used.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

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