INSPECTION REPORT Health Protection JELR-B5PTR5

PREMISES NAME Le Vol Au Vent		Tel: (604) 542-2888 Fax:
PREMISES ADDRESS 14959 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE October 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michel Ficot		NEXT INSPECTION DATE October 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Line drawer cooler air and food temperature is slightly above 4 C (food 5.9 C). Hot food has been put in this cooler without pre-cooling. Corrective Action(s): Check the drawer cooler with an accurate thermometer to make sure that potentially hazardous foods are being stored at 4 C or colder. Cool hot foods quickly before putting them in this cooler. 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

Coolers are at 4 C or colder with the exception of the drawer cooler. Cooling - hot foods are to be cooled quickly from 60 - 20 C in 2 hours or less and 20 - 4 C in 4 hours or less. Large volume of bisque is being cooled in a cold water bath - good. Hand washing stations in bar/server area and kitchen have liquid soap and paper towels. Dishwasher has a hot water sanitizing rinse is 71 C+ measured inside of the machine (82 C/ 180 F shown on the bottom gauge). Domestic bleach is available for sanitizing wiping cloths. Sanitize food contact surfaces every 4 hours or less. Painting has been done - good. Follow a written cleaning schedule. Food Safe certificates expire after 5 years. If yours were obtained before 2013 you can take the short on line refresher course - card given. At least one person per shift is to have a valid Food Safe certificate. Reviewed food grade container requirements.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B5PTR5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment