INSPECTION REPORT Health Protection YTAN-CBAT46

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 3, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhvinder Kang		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice scoop and some dry ingredient scoops were stored directly in ice and in dry ingredients, respectively. 2) Vegetable press/slicer observed to have food debris on the outer portion that does not come into contact with food. Corrective Action(s): 1) Do not store scoops in ice or dry ingredients (or other food items), as handles can be a potential source of contamination. Scoops must be stored in designated scoop holders or washed and sanitized after each use. 2) Ensure to thoroughly clean and sanitize all parts of the vegetable press after each use. Correct by: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walls in hard-to-reach areas behind/under equipment had build-up of food debris/food spatter. Corrective Action(s): Clean and sanitize walls behind/under all equipment on a regular basis. Correct by: 2 days 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. - Sink and Surface (lactic acid/DDBSA) food-contact surface sanitizer available throughout for sanitizing surfaces. Appropriate test strips available for verification of concentration. - Dishwasher registered 50 ppm chlorine residual, detected after the rinse cycle. Chlorine test strips available. - Bar glasswasher registered greater than 12.5 ppm iodine residual. *Ensure to locate your iodine test strips or obtain new strips for monitoring. - All coolers were maintaining temperatures of 4C or colder - All freezers were maintaining temperatures of -18C or colder - Accurate thermometers available. Temperature records well-maintained and up to date. - No hot-holding at time of inspection. - Reviewed cooling procedures - OK. Operator stated blast chiller is used for rapid cooling of larger volumes of food. Temperature records for cooling also available for review. - Most food-related equipment maintained in sanitary conditions (dishwasher, glasswasher, ice machine, ventilation canopy, dough machine/mixer, food storage bins, racks, dishware, coolers, etc.). - Blade portion of vegetable press observed to be clean and free of food debris at time of inspection, however ensure all parts are thoroughly cleaned and sanitized after each use (see violation code 209 above). - Food storage practices satisfactory. All food stored off the floor and properly covered. Good separation of raw and ready-to-eat food items. - General sanitation satisfactory (minor deep cleaning required of walls in hard-to-reach areas, see violation code 306 above). - Pest control in place. No signs of pest activity noted at time of inspection. - Foodsafe certified staff onsite. Certificates up to date.