INSPECTION REPORT Health Protection ASIU-D28VKM

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 February 7, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed the use of bowls with no handles as scoops for dry food product. This is a point of cross-contamination. Corrective Action(s): Executive chef had removed the bowls from the dry food products. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): *Repeat violation* 20+ mice droppings noted in the back dry storage area underneath the shelving. Corrective Action(s): - Clean, sweep and sanitize the above mentioned area. - Identify and seal any gaps. - Increase frequency of cleaning and sanitizing the above mentioned area. - Continue with licensed pest control services. - Maintain pest control reports on premises, forward last copy of the pest control report to your District Health Inspector via email. Corrective date: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed grease and oil build-up and food debris underneath the front cookline. The food debris and grease build up can be a pest attractant. Corrective Action(s): - Executive chef indicated that a new cleaning company will be coming in to clean underneath the cookline. - Focus on cleaning the hard-to-reach areas. Correction date: 1 week Violation Score: 3

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

Comments

Routine Inspection Temperature All cooler units registered a temperature <= 4 deg C All freezer units registered a temperature <= -18 deg C All hot holding registered a temperature >60 deg C Observed adequate thawing practices in walk-in coolers Sanitation Handwashing stations are supplied with hot and cold running water, liquid soap and paper towels Main high temperature dishwasher is available for mechanical ware washing, temperature registered above 74 deg C on plate surface during final rinse cycle High temperature (for glassware in the back) is available for mechanical ware washing, temperature registered above 72 deg C on plate surface during final rinse cycle Glassware low temperature dishwasher (bar area) registered a sanitizer concentration of 12.5 ppm iodine Large ice machine is in satisfactory condition, scoops are stored outside in a sanitary manner Floor tiles near the dishwashing area have been replaced Sink and surface cleaner and sanitizer available in spray bottles, concentrations were satisfactory Organization of walk-in cooler and freezer is satisfactory, proper hierarchy of storage practices noted Overall sanitation is satisfactory (see exception: code 209 & 306) General FoodSafe Level 1 requirement met Licensed pest control services are in place