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Civilia Indian Restaurant

1480 Old North Thompson Hwy Clearwater BC V0E 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Civilia Indian Restaurant has been inspected 3 times by Interior Health Authority since April 4, 2025. The most recent inspection, on June 11, 2026, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on June 11, 2026. For example: 7 Are foods protected from contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on June 11, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 11, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 11, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 25, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): opened bags of spices were found in the kitchen in the cooler, an expired container of whipped cream was observed ( exp June 7, 2026)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): pls read the comments under F2.5 below
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frigidaire freezer (#2) was observed having an air temp of -14°C. Freezers #1 and#3 were unplugged and empty /not being used at time of inspection
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A&B The True fridge (interior and exterior surfaces) is in need of a deep clean-a red liquid spilled on top of the saran wrap covering the pakora mix professional servicing for the exhaust hood is overdue ( last serviced in Dec 2022 is what the TVS decal states). UCN cooler the rail for the sliding doors are littered with spilled debris/food ( rice), which must be cleaned, vacuumed and sanitized for pest control
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): worker's personal effects was observed being stored in the food prep area ( on the ledge above the food prep table is where the worker was storing her sweatshirt and bag)-Operator must provide staff lockers and/or designated area/cabinet for staff to store their personal effects F2.6A for proposed manual warewashing change to be approved, operator must plan for ( submit floor plan to health officer for approval), and install a three compartment non- corrodible sink with adequate width and depth with a drain board & dish drying rack and backsplash for the walls, Mech dishwashing equipment is required for FSEs with >50 seats.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): P towel dispenser was empty at time of inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Worker (food handler) chopping boiled eggs in the kitchen (AM) does not hold a valid FOODSAFE 1 ( or equivalent) certificate. Bhavna ( receptionist, store clerk) was also onsite at time of Inspection. Summit showed after Inspection has commenced ( 15 mins later).
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a tray of cooked breakfast sausages was found at ambient temp in the kitchen
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): high temp dw machine was checked- dishlevel rinse water temp was observed to be 74°C after 1 run untrained food handler does not know the proper manual dishwashing steps and was observed washing dishes/utensils manually using the two compartment sink and told EHO that they don't use the DW machine( water with chemical in it was tested with test strip and 0 ppm chlorine was indicated on the test strip ( worker said he mixes the detergent, water, and bleach in the same basin)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): see comments under F2.3 above ( improper dishwashing procedures for food contact surfaces) mechanical buffet table was malfunctioning
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a cart was found obstructing the front of the kitchen hand wash station
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): not posted in a conspicuous location and covered up with other pc. of paper
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): no revised floor plans submitted for proposed breakfast buffet table ( see comment under F2.6D)
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Bhavna ( receptionist) and Rijo JOSE were on shift at time of inspection; Hem Bhalani has since left the workplace foodhandler, Rijo does not hold a valid FS1 Cert.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food contact surfaces were found sitting directly on the floor in front of the hand wash sink ( baking trays, chopping boards)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bar hand wash station does not have liquid soap and paper towel in dispensers
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ujval Bhalani (Hem) does not hold a FS1 Certificate
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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