INSPECTION REPORT Health Protection YTAN-D22SBR

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 1, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sukhvinder Kang		NEXT INSPECTION DATE February 07, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inserts of cold leftover curries/gravies were held on a cart out at room temperature, with temperatures at around 9-10C. Corrective Action(s): Do not hold potentially hazardous food items out at room temperature. re-organize your prep/undercounter coolers as needed to make space. Staff returned curries/gravies to the walk-in cooler at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bar glasswasher had no sanitizer solution hooked up. 2) One bottle of Sink + Surface sanitizer was measured to be not within acceptable range. Corrective Action(s): 1) Staff hooked up iodine sanitizing solution to the bar glasswasher at time of inspection. 12.5ppm to 25ppm iodine detected. 2) Staff refilled Sink + Surface sanitizer bottle at time of inspection. Tested to be within acceptable lactic acid/DDBSA range. Ensure to change solution in bottles daily. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Hand washing sink at cook line/by prep cooler was missing liquid soap. Staff stated the soap dispenser is broken. 2) Sink at bar for hand washing was missing paper towels. Corrective Action(s): As previously discussed, all hand washing stations must be properly supplied with hot and cold running water, liquid soap, and paper towels. Replace the broken soap dispenser with another wall-mounted soap dispenser. Other hand washing stations available in the meantime. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice scoops for the ice machine and at the front bar area were stored directly in ice. 2) Many dry ingredient bins were not properly covered. Corrective Action(s): 1) Do not store ice scoops in ice, as the handles can potentially contaminate the ice. 2) As previously stated, all food items including dry ingredients must be stored properly covered and protected from contamination. Correct by: Immediately. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen prawns and scallops were thawing out at room temperature. Corrective Action(s): Do not thaw/defrost food at room temperature. Thaw food under cold, running water in the food preparation sink or in a cooler overnight. Staff placed frozen prawns and scallops under cold, running water at time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Significant fruit fly activity noted throughout. Corrective Action(s): Have your professional pest control company service for fruit flies/drain flies. Ensure to deep-clean dry ingredient storage areas/other storage areas, keep all food items covered, and flush drains as needed. Correct by: Ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required. Dry ingredient storage bins/lids, storage areas, and spice area on cook line have food debris accumulation. Corrective Action(s): Ensure regular deep cleaning is done (at least once a week). Correct by: 3 days. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher was not consistently turning on during inspection. Corrective Action(s): Staff contacted a dishwasher technician at time of inspection. Technician explained that fibres from alumninum/wire scrubbers for pots and pans were getting lodged in the dishwasher's sensor. After removing/cleaning the fibres from the sensor, the dishwasher was able to turn on. Technician showed staff how to clean the sensor area at time of inspection, until a new sensor arrives. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff with FoodSafe level 1 or equivalent onsite. Head chef, who has FoodSafe, was not onsite. Corrective Action(s): Register more staff for FoodSafe level 1. There must be at least one employee with FoodSafe onsite at all times. Correct by: 1 week. Violation Score: 1

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

Comments

- Routine inspection conducted. - Other hand sinks were properly supplied (see violation code 401 above). Reminder not to block any hand sinks and not to store any items in/on top of hand sinks. - Other bottles of Sink + Surface sanitizer (lactic acid/DDBSA) were tested to be within acceptable range. (see violation code 302 above). - Food preparation sinks and two-compartment sink were maintained in sanitary conditions. - High-temperature dishwasher reached 75C at the dish surface during rinse cycle. New sensor/switch has been ordered - see violation code 308 above. - Bar glasswasher measured 12.5-25 ppm iodine after a new bottle of iodine sanitizer was hooked up (see violation code 302 above). - All coolers measured 4C or colder. - Freezers measured -18C or colder. - No hot-holding at time of inspection. - Food stored with good separation between raw and ready to eat food items. *Ensure all food and dry ingredients are stored properly covered. Ensure no potentially hazardous food items are held at room temperature. See violation codes 209, 205 and 210 above. - Dry storage areas require cleaning and sanitizing. Fruit flies/drain flies noted throughout facility. See violation codes 304 and 306 above. - Regular pest control servicing is still in place. Bi-weekly visits. No signs of rodent activity noted at time of inspection. Ensure servicing is also being done for fruit flies/drain flies (See violation code 304 above). **Improvement required. Ensure to monitor your dishwasher and glasswasher on a daily basis. Ensure to change your sink+surface sanitizer spray bottles daily, and check concentration with your test strips. Note that repeated violations may result in enforcement action(s) being taken in the future.