INSPECTION REPORT Health Protection YTAN-CP4SJA

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 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sukhvinder Kang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
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: Potatoes were stored in a crate (with holes). Bags of onions were stored on lowest shelf of storage rack. Lids to some food storage containers were not secure. Corrective Action(s): Store all food items in pest-proof containers with secure lids. Correct by: Immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1) A live mouse was seen in the back area of the kitchen. Facility has been dealing with an ongoing mouse issue and a pest control operator has been conducting bi-weekly visits. Note: Sanitation was satisfactory at time of inspection, no mouse droppings were observed at time of inspection, and most food items were stored in pest-proof containers. 2) Fruit-flies were observed throughout the kitchen and heavily concentrated at the bar area. Corrective Action(s): 1) Increase frequency of pest control servicing to weekly visits. Email all future pest control reports to the health inspector. Continue to keep all food items off the floor (at least 6 inches above the ground) and in properly covered pest-proof containers. Do not use crates to store food, as crates have holes in them. Keep the floors open and pull storage racks and equipment away from the walls to facilitate cleaning. Maintain the facility in sanitary conditions at all times. Ensure no equipment is left dirty overnight. Facility must be deep-cleaned at the end of each day. Ensure any leaks are repaired and remove any source of moisture/pooling water. Remove all sources of food (by storing in properly covered, pest-proof containers). Continue to seal any holes greater than 1/4 inch in size Keep all doors to the facility closed. Ensure proper door sweeps are installed. Monitor for mouse activity on a daily basis. Correct by: Immediately. 2) Ensure pest control operator is also servicing for fruit fly activity. Deep cleaning required at the end of each day. Keep all individual liquor, syrup, beverage bottle dispensers/spouts covered overnight, and ensure they are also cleaned and sanitized on a daily basis. Correct by: Immediately. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Door sweep for back employee entrance does not appear to be properly installed or in good working condition. Corrective Action(s): Install a proper door sweep and ensure it is secure. Have this done by a professional. Correct by: February 21 Violation Score: 3

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 73C at the dish surface during rinse cycle (good - minimum of 71C required). Note: facility has converted the dishwasher back to high-temperature sanitizing from chemical sanitizing. OK - specification plate on dishwasher indicates both options may be used when converted by a professional. - Glasswasher at bar dispensed 12.5 ppm iodine to the glass surface. Iodine test strips available for use. - Sink and Surface (lactic acid/DDBSA) food-contact surface sanitizer available for sanitizing surfaces, tested to be within acceptable range. Appropriate test strips available for verification of concentration. - All coolers (walk-in cooler, prep cooler, undercounter/drawer coolers, bar coolers) were measured at 4C or colder. - Walk-in freezer and undercounter freezer measured at -18C or colder. - Blast chiller used for rapid cooling of food. Good. - No hot-holding at time of inspection. - Generally good food storage practices noted - food stored off the floor, most food items were properly covered (see violation code 209 above), and good separation between raw and ready-to-eat food items. - Equipment maintained in sanitary conditions (ice machine, dry ingredient bins, ventilation canopy, coolers, cooking equipment, etc.) - General sanitation satisfactory at time of inspection. - Bi-weekly pest control is in place for an ongoing pest issue. Staff have been sealing holes and storing (most) dry ingredients are stored in pest-proof containers. See violation code 304 and 305 above for additional corrections required. - FoodSafe-certified staff onsite. *Follow-up inspection to be conducted.