Terra Restaurant
200 Connaught Drive Jasper AB T0E 1E0 · Food - General
12 inspections
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- No sanitizer solution is available in the chemical dosing line of the rotary glass washing machine in the bar. Staff was directed to replace the empty bottle during inspection. - Ensure sanitizer solution is always supplied to the machine and the concentration of the sanitizer in the rinse water is kept at the required strength.
- 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 to monitor the concentration of the sanitizer in the rinse water in the glass washing machine. - Ensure the test paper is available and is properly used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Equipment descaling chemical was observed being used as the sanitizer in the glasswasher in the bar. - Ensure all chemicals are used according to the manufacturer's instruction.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Descaling chemical is being used as the sanitizer in the glasswasher in the bar. - Stop using the machine until the machine is serviced by the contractor, the approved chlorine sanitizer is supplied to the line and its strength in the final rinse is at the required level, 100 ppm. - Wash and sanitize all glasses/utensils in the operational dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The concentration of the chlorine sanitizer in the glasswasher in the bar is not being monitored regularly. - Ensure it is tested and recorded on a daily basis before starting for the day.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand paper towels were available at the hand washing station at the bar. - Ensure the hand washing station is always adequately supplied with soap and paper towels to facilitate staff's proper handwashing.
- 09. Are chemicals stored and handled in a safe manner?