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The Raven Bistro

504 Patricia Street Jasper AB T0E 1E0 · Food - General

6 inspections

  1. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door was open and no screen door was installed, which may allow pests to enter the facility. - Install a screen door on the back entrance and ensure it remains closed when not in use to help prevent pest entry.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of high-risk foods in the line cooler next to the handwashing station was measured at 9-12°C. Ensure that high-risk foods in coolers are stored at 4°C or below. (The food items were either removed from the cooler or placed in ice bath inside the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The line cooler next to the handwashing station in the kitchen is not in good working order. Ensure the cooler is serviced/adjusted or replaced so that the internal temperature is kept at 4 C or below.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the high-risk foods in the line cooler next to the hand washing station was measured at 9C. - Ensure high risk foods in coolers are stored/held at 4C or below. The food items were removed from the cooler or put on ice inside the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent was not available in the chemical container for the low-temperature glasswasher at the bar. The concentration of chlorine sanitizer in the rinse water was measured to be at 10 ppm.- Ensure the machine is always adequately supplied with the required chemicals.- Maintain the concentration of chlorine sanitizer in the rinse water at 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The line cooler next to the handwashing station in the kitchen is not in good working order. Ensure the cooler is serviced/adjusted so that the internal temperature is kept at 4 C or below.
  6. 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)?
      • Concentration of chlorine sanitizer in the rinse water of the glass washer in the bar is not detectable. The chemical is running low in the feeding line. Operator corrected during inspection. All glasses/utensils that were washed today were rewashed.