Fraser Health Authority



INSPECTION REPORT
Health Protection
252365
PREMISES NAME
Civic Restaurant Ltd - Dominion Bar & Kitchen		Tel: (604) 218-3659
Fax:
PREMISES ADDRESS
CRU 6 - 13475 Central Ave
Surrey, BC V3T 1R7		INSPECTION DATE
May 31, 2021		TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Peter Yip		NEXT INSPECTION DATE
June 07, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observations: Multiple potentially hazardous foods stored in sandwich cooler at 14C. Foods not maintained at 4C or less. Sauce in top insert probed at 13.9C and tofu in bottom was probed at 11.9C. Operator mentioned that most items were prepared and stored in this cooler less than 2 hours ago.
Health rationale: Potentially hazardous foods stored above 4C or below 60C are at risk of exponential microbial growth and/or toxin formation which can cause foodborne illness.
Corrective action: All foods prepared this morning were either moved to the walk-in cooler (which was able to maintain 4C or lower) or placed into an ice basin. All foods prepared the day before were discarded by the operator. Ensure cold-holding units are able to maintain 4C or lower to adequately store potentially hazardous foods and to prevent foodborne illness.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observation: Deli meat slicer and vegetable slicer observed with food debris and not adequately washed and sanitized after use.
Health rationale: Food contact equipment in unsanitary condition can potentially contaminate foods and cause foodborne illness.
Corrective action: Employee cleaned and sanitized both meat slicer and vegetable slicer during inspection by rinsing equipment and placing them into high temperature dishwasher. Ensure all food contact surfaces are cleaned and sanitized after each use to prevent food debris build-up and/or microbial growth which could be potentially transmitted to foods.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Observation: Prep cooler measured at 14C. Cooler not able to maintain 4C or lower.
Health rationale: Cold storage units which store potentially hazardous foods and are not able to maintain 4C or lower may promote bacteria growth and/or toxin formation in foods due to time-temperature abuse.
Corrective action: Cooler was set to lower temperature but unable to reach 4C or lower during time of inspection. No potentially hazardous foods are stored in this cooler as of today. Store all potentially hazardous foods in a cold-holding unit which is able to maintain 4C or lower. Service/repair cooler to ensure it is able to maintain 4C or less. Once it reaches 4C or lower, potentially hazardous foods may be stored in that cooler.
Corrective Action(s):

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Note: Temperature logs were not completed this morning or last night. Ensure temperature logs are maintained as per Food Safety Plan to prevent time-temperature abuse of foods and to prevent foodborne illness.

Head Chef also mentioned that a third-party company will be conducting bi-annual visits to maintain coolers and all hot-holding equipment they will be visiting tomorrow.

Observed during inspection:

1) Temperatures:
-Walk-in cooler #1 at 3C, walk-in cooler #2 at 4C.
-Walk-in freezer at -18C
-Prep cooler #2 at 3C (top) and 4C (bottom).
-All drawers (cold-holding) under cookline at 4C or lower.
-Rice in warmer probed at 68.9C
-Under-counter cooler at 4C
-Beverage cooler in service area at 4C
-Beverage cooler in bar at 4C
-Hot-holding units >60C

2) Sanitation:
-General sanitation satisfactory
-Handsinks in kitchen (x3), service area (x1), staff washroom (x1) and bar (x2) adequately supplied with soap, paper towel, hot and cold running water.
-QUATS sanitizer spray bottles (x4) at 200ppm QUATS concentration.
-High-temperature dishwasher #1 (kitchen) at 73.6C at plate surface (final rinse)
-High-temperature dishwasher #2 (kitchen) at 75.1C at plate surface (final rinse).
-High-temperature dishwasher at bar at 72.6C at plate surface (final rinse).
-Ice machine kept in a sanitary manner.
-Dough machine kept in a sanitary manner.
-Ventilation hood kept in sanitary condition.

3) Storage:
-Dry storage area kept in sanitary condition.
-All foods are at least 6 inches off the ground.
-Pest-proof containers used for all dry goods.
-Chemicals stored away from foods.
-All cold-storage items are covered.
-Ready-to-eat items stored away from raw items.
-Time-stamps available on food containers in cold storage (first-in-first-out method in use).

4) Pests:
-No signs of pests during time of inspection.
-Pest management company contracted.

5) Personnel/Practices:
-Staff practicing good hand hygiene during inspection.
-All personal belongings stored away from food preparation/kitchen area.
-Adequate cooling techniques observed (ice baths).

6) Administrative:
-Foodsafe Level 1 trained staff on premises during inspection (expires Sept 8, 2021).
-Operating permit visible during inspection.

7) COVID-19:
-Dine in is open.
-Patio seating available.
-Maximum occupancy limits posted.
-Hand sanitizer available at front desk (7.4% alcohol).
-Hostess asks for name and phone # upon entry (for contact tracing).
-One directional arrows posted on the floor.
-All tables distanced by at least 2 meters.
-QR code menu available to costumers.
-Music is not at high volume.