Skip to content
Loading map…

The Clove Restaurant

3495 Okanagan St Armstrong BC V0E 1B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Clove Restaurant has been inspected 2 times by Interior Health Authority since March 13, 2025. The most recent inspection, on February 18, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 once on February 18, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 18, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 18, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): There were a number of meat dishes being kept hot on stove, but they were at 50C because the burner was not on. The cook turned the stove back on when this was pointed out.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - staff bathroom floor in disrepair and unclean, please repair or replace floor so there are not gaps - dry storage area lighting is insufficient, please install brighter lighting in this area
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The kitchen manager present at the time of inspection indicated that his food safe certificate was expired. Please ensure that managers/supervisors have valid food safety certificates.
  2. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website