INSPECTION REPORT Health Protection JMAA-B25VEN

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 June 27, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Peter Yip		NEXT INSPECTION DATE 3 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 = 14

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Onions in dry storage area were mouldy, with fruit flies inside the dry storage bin. Corrective Action(s): Onions were removed and discarded at time of inspection. Dry storage bin was cleaned and sanitized prior to re-use. Ensure that all mouldy foods are discarded as consumption could result in foodborne illness. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk was stored inside mini undercounter cooler at front of kitchen at a temperature of approximately 8C. Corrective Action(s): Milk was discarded at time of inspection. Ensure that all potentially hazardous foods, including milk, is stored at 4C or below to prevent growth of bacteria that could cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small cooler at front with dairy and lemon/lime products had an ambient temperature of 8-10C. Corrective Action(s): Adjust or service cooler so that it reaches 4C or less. Cooler may only be used for lemons / limes / non-potentially hazardous foods until a re-inspection can verify if it can reach 4C or cooler. Date to be corrected by: 7.3.2018 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Undercounter prep coolers along the cook line lack thermometers. Corrective Action(s): Obtain thermometer units inside the undercounter prep coolers to monitor temperatures. Date to be corrected by: 7.3.2018 Violation Score: 1

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

Comments

Routine inspection conducted. Facility maintained in excellent sanitary condition. All areas of facility well-lit. The following observations were made: 1. Temperatures (Max: 4C/40F for coolers, -18C/0F for freezers; Min: 60C/140F for hot-holders) - Walk-in cooler at 2C - Walk-in bar cooler at 4C - Sandwich prep coolers and cooling wells maintained at 3C, refrigerated inserts at 2-3C - Walk-in freezer at -20C - Hot-held sauces and soups in chafing dishes range from 70-80C 2. Hygiene and Sanitizing - All dishwashers or glasswashers meet minimum temperature requirements (final rinse at the plate) High-temperature dishwasher at back-of-house: 78C High-temperature glasswasher at back-of-house: 75C High-temperature glasswasher at bar: 76C - Staff segregate dirty dishes from clean dishes: all dirty dishes are to the left side of the dishwasher where organic debris is removed and dishes are pre-rinsed first before warewashing - Utensils, cutting boards, ladles, and equipment including deli slicer and dough presser maintained in good sanitary condition - Quaternary ammonium compound present in labelled spray bottles containing 200 ppm quats - Cloths used for wiping food contact surfaces are routinely changed once soiled, and are laundered off-site by Canadian Linen Services. All cloths were observed to be in sanitary condition at time of inspection - All handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Ventilation slats are well maintained and in excellent sanitary condition - Ice machine is in excellent sanitary condition and is cleaned weekly - Washrooms are well maintained and cleaned every 30 minutes 3. Storage Overall: Staff are very knowledgeable about proper storage practices as described below: - All dry storage goods securely stored in pest-proof containers - Scoops for dry storage goods are stored separately above the container - Staff have excellent knowledge of food storage practices: all raw foods stored separately from cooked and ready-to-eat foods and produce. In the shelf designated for raw meat, fish is stored at the top, followed by beef, then chicken at the bottom (good). Items subject to the highest cooking temperatures should always be at the bottom - All food items are dated based on date of preparation - FIFO principle (first-in-first-out) employed. All items are either individually packaged in food-grade wrap or stored in food-grade containers with tight-fitting lids - All food contact surfaces, kitchen utensils, dry storage goods elevated at least 6" off the floor 4. Pest Control - Professional pest control company conducts routine audits. Pest management programme includes UV fly traps and mechanical traps with sticky boards - No signs of recent pest activity observed at time of inspection aside from fruit flies contained inside onion dry storage bin (see violation code above) 5. Administrative - All employees, including the manager, have FoodSafe 1 as per company policy - Permit did not arrive yet - please post the permit in an easily visible location once you receive the permit and the decal 6. Logging - Temperature logs are generally well maintained for all units - Dishwasher logs for the front dishwasher in bar area are missing. Have temperature logs available at the front bar area for logging Please contact the health inspector if you have any further questions.