Civilia Indian Restaurant
1480 Old North Thompson Hwy Clearwater BC V0E 1N2 · Restaurant - Food Service
3 inspections
- 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.
- F1.7 Are foods protected from contamination?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?