Skip to content
Loading map…

Outer Clove Restaurant

536 Stanley St Nelson BC V1L 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Outer Clove Restaurant has been inspected 10 times by Interior Health Authority since April 19, 2013. The most recent inspection, on May 29, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on July 3, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 3, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 3, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Use up garlic butter and discard after 2-4 hours to protect against potential botulism intoxication. Use small portions or store under constant refrigeration.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A thorough deep cleaning is needed to remove grease that has accumulated on surfaces. This may be done during a slower part of the year. Recommend assessment of flow rate and arrestance capability of fume hood to reduce airborne grease laden vapours.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Eggs were found left out at room temperature on the cookline and downstairs in the storage area for >2 hours (~ 3 days). DISCONTINUE THIS PRACTICE IMMEDIATELY. Eggs are a potentially hazardous food and must not be left out between 4°C & 60°C for more than 2 hours. Eggs were discarded by the operator at the time of inspection. 2. Garlic butter was found left out at room temperature for >2 hours. DISCONTINUE THIS PRACTICE IMMEDIATELY. Garlic butter must not be left out between 4°C & 60°C for more than 2 hours as it may allow pathogens to grown and/or formation of toxins (i.e. botulism toxin).
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Foods in prep area cooler at 8C in the front of cooler and 5C in the back.
      • Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

Nearby inspected facilities

Own this business? Add a badge to your website