Skip to content
Loading map…

Terrafina Restaurant

877 Road 8 Oliver BC V0H 1T1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Terrafina Restaurant has been inspected 8 times by Interior Health Authority since March 12, 2020. The most recent inspection, on March 18, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on July 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 21, 2023. For example: 7 Are there handwashing stations available and properly supplied?

About this data

These results come from Interior Health Authority, 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.

8 inspections

  1. 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.
  2. 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.
  3. 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
  4. Monitoring

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nearby inspected facilities

Own this business? Add a badge to your website