INSPECTION REPORT Health Protection JELR-ANYPX4

PREMISES NAME Le Vol Au Vent		Tel: (604) 542-2888 Fax:
PREMISES ADDRESS 14959 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE July 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michel Ficot		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Corrective Action(s): Provide liquid soap at the hand washing station in the bar area. Do not prepare drinks in the bar area unless you can wash hand before (use kitchen hand sink in the meantime). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check: All coolers (bar, 2 in kitchen and 2 in front kitchen) are at 4 C or colder. Keep shellfish tags for 90 days (mussels). Hand washing station in kitchen has liquid soap and paper towels. Dishwasher has a hot water sanitizing rinse (71 C measured inside of the machine). Bleach is available. Quats sanitizer is now used to sanitize meat slicer parts that do not go through the dishwasher. Follow directions on the chemical bottle label regarding dilution, contact time, and procedures. Rinse if necessary. Follow your written routine cleaning schedule. Clean under equipment and clean cooler doors etc. regularly. Reviewed procedures for meat slicer and coffee machine: wash, rinse, and sanitize after each use or every 4 hours.