Temporary chlorination for Riccarton water
Water in parts of Riccarton and Addington is being temporarily chlorinated.
It comes after regular testing revealed the presence of several total coliforms, an indicator of bacterial contamination.
The indicator bacteria are not harmful, but their presence showed there was a
pathway for other contaminants, such as E coli, to get into the supply.
Christchurch City Council head of three waters Helen Beaumont said the chlorination began on Thursday as a precautionary measure while investigations were done to determine the root cause of the contamination.
“Being able to quickly activate chlorination when there is an actual or potential contamination event is an important part of our water safety toolkit," she said in a statement.
“Ongoing testing will be carried out to help us understand the cause of contamination, and to ensure the chlorine is doing its job. A low level of chlorine will be remain in place while we carry out work to assess any ongoing risk to the water supply."
Beaumont said people in Riccarton and parts of Addington may smell or taste chlorine in their water.
The chlorine was harmless but if residents were concerned about the taste, they could keep drinking water in a jug in the fridge. The chlorine taste would dissipate naturally over a few hours.
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
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