Terravita Kitchen
415A Victoria Rd W Revelstoke BC V0E 2S0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the handwashing station in the middle of the kitchen was blocked by a garbage can. This made it difficult to use the leg lever to turn on the water. Handwashing stations must be kept unobstructed to support frequent, effective handwashing by food handlers. • Move the garbage can to a different permanent location to ensure the handwashing station is constantly available for use.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The small line prep cooler was at 8C in lower cabinet. Please monitor to ensure it recovers to <4C quickly. If not then repair or replace.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The thermometer in the front display cooler is broken. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Replace the thermometer in the display cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C - Wiping cloths were stored on counters. To prevent the growth of pathogens and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed. F2.5K (1) - An ice scoop was stored directly on a wooden shelf. Utensils must be stored in a manner that prevents contamination. Store the ice scoop in a container. F2.5K (2) - Small containers with no handles were being used as scoops and stored in food products. Utensils used to scoop food product should be equipped with a handle and stored outside of the product to prevent microbial contamination. Replace the small containers with scoops that have handles and store them in designated containers outside of the food product.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler at 8C (IR and Probe), and restaurant log indicated that it was 11 to 12 C from Jan 1 to 4. They were asked to remove more perishable foods to another working fridge, and to get it repaired immediately. - on cooking line, the TRUE prep cooler was at 8C - front display cooler was 10C Keeping perishable food within the DANGER ZONE (4C to 60C) for more than several hours is a high risk for foodborne illness.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - numerous spray bottles but not properly labelled - spray bottles thought by staff to be sanitizer had 0ppm QUATS - in kitchen, bottles thought to contain sanitizer tested at 0ppm - in front service area, 2 bottles labelled sanitizer and one tested positive for QUATS and other tested at 0ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceilings are again unclean especially around fresh air supply vents Please have a heating and ventilation technician inspect and maintain (e.g., change filters) these units to prevent this. Please provide a copy of this service record to me.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Any textured ceiling tiles in food preparation and service areas must be replaced with ceiling tiles that are smooth and washable. Please also make sure that they are fire retardant compliant as per BC Building Code.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no QUATS test paper, but dispenser was good at 200ppm
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - ceiling tiles are not smooth, washable and nonabsorbent. This is not a high priority but replacement should be planned. Please also ensure they satisfy fire requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Require proper scoops for the dry goods so the handles are not touching the foods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The top of the dry storage bin requires replacement. It is taped up and can not be easily cleaned. 2. The ceiling above the ovens is black and requires more frequent cleaning.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. The handwash station leading out into the coffee area has the water shut off. The button to turn on the water does not shut off. Please have this fixed so that it is operating properly.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A - Wild foraged morel mushrooms were being sold and used in quiche. All foods must be from an approved source. Wild foraged mushrooms may be IDed incorrectly and may result in toxic effects when consumed by patrons. Corrective action: Cease the sale of the wild foraged mushrooms from unapproved sources, as well as foods prepared with them (i.e quiche)
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No test strips available for QUAT sanitizer. QUAT is purchased at premixed concentration, however when used over many days sanitizer may degrade. Without test strips proper concentration of sanitizer for food contact surfaces can not be verified. Corrective action: • Acquire test strips from your chemical supplier to verify sanitizer concentrations • Maintain a concentration of 200-400 ppm QUAT sanitizer F2.1B - Refrigeration equipment temperatures taken using digital door read out. Refrigeration equipment lacks NSF thermometers. Temperatures should not be monitored using door readouts as these are not always accurate. Corrective action: • Place a NSF certified thermometer in all cold holding units, place in a location representative of food • Monitor temperatures using the NSF certified thermometers Recommendation: Monitor all refrigeration equipment twice daily (like the walk in cooler) to ensure they are all maintaining ≤4°C
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Open air display of baked goods (cookies) on service counter. Food must be protected from public handling and contamination by the use of packaging, display cases or food guards. Corrective action: Display baked goods in a manner that prevents contamination F2.5C - Continual use wiping clothes left on counter near espresso machine. Wiping cloths in continuous use, especially when moist and not kept in a sanitizing solution at an adequate concentration, may allow for pathogen growth that could contaminate food contact surfaces. • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use OR • Replace wiping clothes every 2 hours F2.5G - Scoop for bulk product in dry storage and baking area are stored in product (i.e flour, sugar, etc.). Reaching for scoop may transfer contamination from hands to product. Corrective action: Store scoops for bulk dry goods outside of product Note: Scale build up was noted in the high temperature dishwasher. Calcium deposits may clog spray arms, leading to uneven cleaning and sanitizing of dishes. Ensure descaling is part of routine dishwasher maintenance.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?