Outer Clove Restaurant
536 Stanley St Nelson BC V1L 1N2 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- 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.
- 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?