Terrafina Restaurant
877 Road 8 Oliver BC V0H 1T1 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Milk and cream was left on the shelf for making pasta by the stove. The milk was warm and the container that it was bloated due to the heat. These were discarded at time of inspection for food safety concerns. Please keep the milks and creams in the cooler when not in use.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was open without a screen. Please ensure there is a screen on this door when it is open. Please send me a picture of this when it is installed and I will resolve this infraction. This was also noted in the July 2025 inspection.
- F2.2B The premises must be protected against entry of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The back door to the restaurant was left open for fresh air. This must have a screen door attached to it in order to keep the flies out. There were flies in the kitchen due to this door being open. Please let me know when the screen is installed and I will resolve this infraction.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle found in the kitchen did not have any sanitizer in it as I could not get a reading of the ppm on a test strip. Please ensure that all staff know how to properly fill the bottles and to test the strength with test strips. The sanitizer bottles in the front of house were reading 200 ppm quats. This was corrected during inspection as I refilled the bottle and tested it.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The front bar area had orange juice containers on the floor to be used when needed. These cannot be kept on a floor since once they are moved to the refrigerator or food/drink contact surface, anything on the bottom is transferred to the counter. This was corrected during inspection as I moved it to the flat that contained coke cans. Please find better storage solutions, the flat that was moved to should be plastic if it is on the floor as well since it is not waterproof. Any spill or leakage can damage the integrity of the cardboard and once again contaminate the containers. There was an unlabeled bottle of bluegrass soap in the kitchen that was in a spray bottle. All chemicals must be properly labeled when put into another container. This was also corrected during inspection as I wrote on the bottle with a sharpie. Please ensure all staff write on the bottles in the future.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): temperature logs need to be kept daily. Temperature log is present on the clipboard but it is marked as July
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): bags of open food are stored upstairs, ensure all open bags are placed in a pest proof container upstairs storage has storage of cleaning chemicals next to food. this needs to be rearranged so that there is no possible chance of spilled chemicals getting into food. Either place all chemicals on the bottom shelf or move to the other shelving unit by the office ensure all wiping cloths are stored in a sanitizer solution, sanitizer solutions in spray bottles should be using paper towels or single use cloths unless stored in a sanitizer solution
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): there is a lack of space in the freezer for all items to be stored 6" off the floor. food shipment had just arrived but there needs to be some rearrangement or extra equipment that may be needed.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): walk in cooler and freezer are very small. Menu change over was occurring so extra stock was in both. There may be a need for extra fridge and/or freezer space as lots of items were stored on the floor. all items need to be stored at least 6" off the floor staff bathroom upstairs is in front of food storage areas, this door needs to be kept closed at all times
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Operator much purchase test strips for sanitizers being used. Can be purchased from Zep or Amazon, etc.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash sink in the kitchen did not have paper towel. Corrected at time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - Operator must email Food Safety Plan to the health department for review / file. The plan should be easily accessible during a compliance inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - Operator must email the Sanitation Plan to the health department for review / file. The plan should be easily accessible during a compliance inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): both chlorine and quats test strips are needed.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?