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Clove - The Art of Dining

101/102 - 14310 64th Ave, Surrey · Restaurant

14 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Defrosted fries were stored in a container with temperature of 9 degrees C. Bag of fries were discarded during inspection.
      • Corrective Action(s): Ensure any cold potentially hazardous food items are stored at 4 degrees C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No detection of sanitizer in bar glass washer upon initial inspection. Sanitizer appears to pool at the bottom of the wash unit and sprayers not functioning as needed. Technician came during inspection to service equipment. Iodine measured at 12.5 ppm on final rinse.
      • 2. Dishwasher in kitchen sanitizing temperature registered a maximum of 66 degrees at the plate surface after running up to 7 cycles. Average final rinse temperatures measured around 56 degrees C. Tehcnician came during inspection to service dishwasher. Final rinse temperature measured at 71.6 degrees C at the plate surface after heat booster servicing.
      • 3. Sanitizing spray bottles all measured greater than 400 ppm QUATS in spray bottles. Operator diluted all spray bottles to be within the range of 200-400 ppm QUATS.
      • Corrective Action(s): 1. Ensure all glasses in bar are cleaned and sanitized accordingly before use. Bar glass washer must register at minimum 12.5 ppm iodine for effective sanitization of glassware.
      • 2. Ensure all equipment, utensils, and dishes are properly washed and sanitized. Dishwasher must register at minimum 71 degrees C at the plate surface during final rinse cycle for sanitization to occur.
      • 3. Follow manufacturer's instructions on proper dilution ratios for filling sanitizing bottles. Ensure concentration registers between 200-400 ppm
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Canned product of mango kesar was stored in original canned container in the bar cooler.
      • 2. An in-use ladle was stored inside a food container of curry with the handle touching the food.
      • Corrective Action(s): 1. Do not store acidic food items in original can container after opening. Acidic foods can leach from the can into the food over time. After opening, transfer contents to a clean reusable container for storage.
      • 2. Do not store in-use ladles inside food containers where the handle can contaminate the food.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Bar glass washer sprayers not spraying properly as needed. Sanitizer from the machine is pooling at the bottom of the wash basin. Technician came during inspection to service glass washer.
      • 2. Dishwasher in kitchen not meeting sanitizing requirements. Heat booster appears to not function as needed to meet sanitizing temperature. Technician came during inspection to service dishwasher.
      • 3. One undercounter cooler measured temperature of 9 degrees C.
      • 4. Sanitizer dispenser unit does not dispense any sanitizer. Equipment does not siphon any of the sanitizer.
      • Corrective Action(s): 1. Ensure bar glass washer functions accordingly and sprayers function as needed. This was corrected during inspection.
      • 2. Ensure dishwasher in kitchen meets sanitizing requirements of 71 degrees C at the plate surface on final rinse cycle. This was corrected during inspection.
      • 3. Service the undercounter cooler unit such that it can store foods at 4 degrees C or less.
      • 4. Service the sanitizer dispensing unit such that it can automatically dilute and dispense a solution of 200 ppm QUATS.
      • Date to be corrected by: August 18, 2025
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of Sink + Surface lactic acid/DDBSA sanitizer measured 0 ppm.
      • Corrective Action(s): Staff emptied contents of spray bottle and refilled with fresh sanitizer solution at time of inspection. Tested to be within acceptable range.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser at the hand washing station by the dishwasher and ice machine was not working.
      • Corrective Action(s): Repair or replace this dispenser. In the meantime, continue to supply this hand washing station with a separate roll of paper towel.
      • Correct by: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to ice machine was missing paper towels.
      • Corrective Action(s): Staff refilled paper towel dispenser. Ensure all hand washing sinks are properly supplied at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Dry ingredient storage bins and lids had accumulation of food debris.
      • 2) Hard-to-reach areas require deep-cleaning (under large equipment at the cook line, corners in dry storage area)
      • Corrective Action(s): 1) Ensure food/ingredient storage bins and lids are cleaned and sanitized regularly.
      • 2) Ensure deep-cleaning is done at least once a week, including in all hard-to-reach areas.
      • Correct by: 2 days.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of Sink+Surface sanitizer tested at 0ppm DDBSA/lactic acid.
      • Corrective Action(s): Staff refilled bottle at time of inspection. Tested to be within acceptable range after refilling.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in the bar area.
      • Corrective Action(s): Ensure the bar area (including any drink dispensers/nozzles, soda guns, floor mats etc.) is thoroughly cleaned and sanitized nightly, and flush all drains nightly. Have your pest control company service for fruit flies as well.
      • Correct by: Ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep-cleaning required behind/under some large cooking equipment.
      • Corrective Action(s): Ensure deep-cleaning is done at least once a week.
      • Correct by: Today.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 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
    • 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
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sink + Surface sanitizer spray bottles measured 0 ppm. Sanitizer dispenser was not working properly.
      • 2) Bar glasswasher had no sanitizer (bottle was empty). 0 ppm iodine detected.
      • Corrective Action(s): 1) Have your dispenser serviced. As previously discussed, ensure to check the sanitizer concentration with your test strips on a DAILY basis. Staff manually mixed Sink + Surface sanitizer in the meantime.
      • 2) Iodine bottle was replaced with a new one at time of inspection. As discussed, ensure to use your test strips for monitoring on a daily basis. 12.5 - 25 ppm iodine required.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Hand sink in dishwashing area had a broken paper towel dispenser.
      • 2) Hand sink next to prep cooler was missing easily accessible liquid hand soap (wall-mounted soap dispenser was not in use and the additional soap pump was stored in a corner behind other items).
      • 3) Hand sink in the corner next to frying area was storing equipment and was inaccessible as a trolley/cart was stored in front of it.
      • 4) Hand sink at bar was missing paper towels.
      • Corrective Action(s): ALL designated hand washing sinks must be properly equipped with liquid soap and paper towels in properly working dispensers. Staff supplied all hand sinks and cleared obstructions at time of inspection.
      • Any broken dispensers are to be repaired or replaced within 1 week.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant fruit fly/drain fly activity at the bar and in the back area.
      • Corrective Action(s): Clean and sanitize all surfaces at the bar on a daily basis (counters, fridge handles, soda gun nozzles, beverage dispensers/spouts, etc.). Also ensure to keep all food/ingredients in the back area properly covered/in pest-proof containers with secure lids.
      • Correct by: Immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One section of the door sweep for the back door had broken off.
      • Corrective Action(s): Replace entire door sweep with a more durable one (such as steel).
      • Correct by: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Ventilation hood filters were dusty/greasy.
      • 2) Some deep cleaning required in hard-to-reach areas under/around cooking equipment and around spice stations.
      • Corrective Action(s): 1) Ensure staff are cleaning and sanitizing ventilation hood filters regularly in between professional cleanings. Filters should be washed weekly or bi-weekly, depending on need.
      • 2) Ensure deep cleaning is done at least once a week.
      • Correct by: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Sink + Surface dispenser was not working. Sanitizer dispensed measured 0 ppm (lactic acid/DDBSA).
      • 2) Some hand sinks had broken soap or paper towel dispensers.
      • Corrective Action(s): Repair or replace all dispensers.
      • Correct by: 1 week.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 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
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 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
    • 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
  13. Routine Inspection

    1 infraction

    • 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
  14. Follow-Up Inspection

    0 infractions