INSPECTION REPORT Health Protection YTAN-CHTUSQ

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 August 31, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhvinder Kang		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sink & Surface sanitizer measured at 0 ppm in spray bottles and from dispenser. Corrective Action(s): Staff contacted Ecolab for servicing at time of inspection. In the meantime, manually mix the sanitizer solution and monitor with your test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on storage rack next to walk-in freezer (on bags of rice and storage containers). Corrective Action(s): Remove all mouse droppings, and disinfect affected areas with 1000 ppm bleach solution. Check rice bags for any holes that have been chewed through by mice, and discard if holes are present. Ensure to check all areas for new mouse droppings on a daily basis, and clean and disinfect as needed. Continue with bi-weekly pest control servicing. Correct by: Immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap under back door/employee entrance noted. Corrective Action(s): Install a door strip/weather stripping to prevent potential pest entry. Correct by: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Two hand washing sinks were slow to drain. 2) Sanitizer dispenser was not dispensing Sink & Surface sanitizer at the correct concentration. Corrective Action(s): 1) Call a plumber to service sink drains. 2) Call Ecolab to service the dispenser/lines. Correct by: Immediately 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. - Low-temperature chemical dishwasher dispensed 100 ppm chlorine residual to the dish surface, tested after final rinse cycle. Chlorine test strips available for use. - Glasswasher at bar dispensed 25 ppm iodine to the glass surface. Iodine test strips available for use. - Sink and Surface (lactic acid/DDBSA) food-contact surface sanitizer was tested to be at 0 ppm. See violation code 302 and 308 above - dispenser scheduled to be serviced by end of day today. Staff will be manually mixing sanitizer solution and monitoring with Sink and Surface test strips until dispenser has been fixed. - All coolers (walk-in cooler, prep cooler, undercounter/drawer coolers, bar coolers) were measured at 4C or colder. - Walk-in freezer measured at -18C or colder. *Note: one undercounter freezer was not working and was not in use. - Blast chiller used for rapid cooling of food. Good. - No hot-holding at time of inspection. - Temperature logs maintained. *Please ensure each cooler is equipped with its own separate thermometer. - Good food storage practices noted - all food stored off the floor and properly covered, with good separation between raw and ready-to-eat food items. - All 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. Operator and staff aware of recent rodent activity and have been working to address the issue. Holes have been sealed, most dry ingredients are stored in pest-proof containers, all food and equipment stored off the floor. See violation code 304 and 305 above for additional corrections required. - FoodSafe-certified staff onsite.