INSPECTION REPORT Health Protection YTAN-D28TKD

PREMISES NAME Clove - The Art of Dining		Tel: (604) 547-3501 Fax:
PREMISES ADDRESS 101/102 - 14310 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE February 7, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sukhvinder Kang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up to inspection conducted on February 1, 2024. - All hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - Sink + Surface food contact sanitizer available in spray bottles within acceptable lactic acid/DDBSA range. Spray bottles are changed daily. - Bar glasswasher measured 12.5 ppm iodine. Ensure front staff are checking the glasswasher with iodine test kits daily at start of each day. - High-temperature dishwasher was still able to start. Reached above 71C at the dish surface during rinse cycle. **New sensor/switch is still on order, has not yet arrived. If using pot scrubbers with metal wires, ensure to thoroughly rinse off any loose wires/fibres prior to placing equipment in the dishwasher. - Dry storage areas have been cleaned and sanitized. Food storage bins were covered. **Order new bins for bagged onions and any other broken bins. - Deep cleaning has been completed. Fruit fly activity has decreased since last inspection. **Please continue with regular cleaning and pest control efforts. Email pest control reports to the health inspector. - Ice scoops were properly stored in designated areas. - No improper thawing noted at time of inspection. - Spice area has been cleaned. Spice containers have been re-located - OK. - Additional staff have completed FoodSafe level 1 or equivalent. Head chef was onsite at time of inspection and has a valid FoodSafe certification as well. - Potentially hazardous food items held out at room temperature are now being time-tracked with stickers indicating 4-hour holds. **If any food items held this way are leftover after the 4-hour time limit, they must be discarded. Ensure to make new stickers each time new batches are held at room temperature, or keep a log sheet for tracking. Thank you.