INSPECTION REPORT Health Protection JELR-BKWW2A

PREMISES NAME Le Vol Au Vent		Tel: (604) 542-2888 Fax:
PREMISES ADDRESS 14959 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE January 17, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michel Ficot		NEXT INSPECTION DATE 2 Months
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a build up of dirt under fridge near the dishwasher and walls, floors, fridge doors, and counters require cleaning. Corrective Action(s): Thoroughly wash, rinse, and sanitize (using 5 mL bleach in 1 liter water) all counters, work surfaces, and equipment (such as the fridge doors). Clean the floor and walls and clean in hard to reach areas such as under the large cooler near the dishwasher. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's Food Safe Level 1 certificate has expired as it is more than 5 years old. Corrective Action(s): Before March 31, 2020, renew Food Safe Level 1 certificate. Keep copy of certificate on site. Operator (at least one person on site) must have a valid Food Safe certificate. Violation Score: 1

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

Comments

Food Safe certificate - see above. Food Safety and Sanitation plans - keep copies on site. Coolers - all coolers, including the new prep cooler, have air temperatures measured at 4 C / 40 F or colder. Defrosting frozen food - calamari is still frozen. Defrost in cold water changed frequently or defrost in the cooler. Hot holding - food is at 60 C or colder. ** Cooling: Hot food that is going to be cooled (eg rice) is now at 58 C and should be divided into smaller portions and put in cooler. Cooked chicken was put on a flat pan and then in cooler. Reviewed cooling criteria - cool hot food quickly from 60 C - 20 C in 2 hours or less and then from 20 C to 4 C in 4 hours or less. If food has cooled and is to be reheated, reheat to order or reheat quickly(in 2 hours or less) to 74 C and hold hot above 60 C. Hand washing - hand sink has hot/cold water, liquid soap and paper towels. Staff must wear disposable gloves if there is a cut on the hands (gloves available). Dispose of gloves when they are contaminated. Bleach is available and is used on counters, cutting boards and work surfaces. Dishwasher has a final sanitizing rinse of >71 C / 160 F as measured inside of the machine. Dishwasher gauge is 82 C or hotter. Cleaning - see above. Filters above mechanical exhaust are cleaned weekly - ok today. No pests noted.