Report No. NTSD-CQ8UXU

INSPECTION REPORT
Health Protection
NTSD-CQ8UXU

PREMISES NAME
Vault Restaurant

Tel: (604) 576-4243
Fax: (604) 530-2990

PREMISES ADDRESS
5764 176th St
Surrey, BC V3S 4C8

INSPECTION DATE
March 24, 2023

TIME SPENT
1.75 hours

OPERATOR (Person in Charge)
Aaron Hotell

NEXT INSPECTION DATE
March 31, 2023

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	Yes
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 71

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Prep. cooler along the wall at 6.5C.
Corrective Action(s): Immediately. Repair/adjust the temperature of the prep. cooler. Potentially hazardous food must be kept in a different coolers. Use ice for inserts and keep food as 1/2 of the container; or food must be finished as 2 hours, and leftovers must be discarded.
Violation Score: 25

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: - Surface Quat sanitizer from 0pp to 100pp. Must be 200ppm.
- Food debris on plates after dishwashing cycle.
Corrective Action(s): - Ensure that the surface sanitizer (Quat) at 200 ppm.
- Ensure that dishes & utensils properly washed and sanitized.

Violation Score: 15

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: A kitchen staff didn't wash hands between different tasks/and was wearing same glove (eg., did prep. near meat cooler and went to prep. a salad).
Corrective Action(s): Ensure that all staff followed the FoodSafety Plan and proper hand washing procedures.
Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation: - Metal container with plastic damaged coating (no handle) used and stored in an ice-bin (bar)/ directly on ice/.
- Light fixture are not covered at the back prep./dishwashing area.
- Black mold noted in the ice-maker.
Corrective Action(s): - Immediately. Remove the metal container from an ice bin. Use proper utensils for ice (a scoop); and store it in a sanitary manner.
- Cover light fixture.
- Clean and sanitize the ice-maker (ice must be removed prior to cleaning).
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Bare wood storage shelves in the kitchen.
Corrective Action(s): Bare wood shelves must be sealed.
Violation Score: 3

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

Comments

- General sanitation - satisfactory.
-Handsinks supplied with liquid soap, paper towels, hot/cold running water.
-Prep cooler across cooking line at 3.2C.
-All other coolers <=4.0C.
-Walk in cooler at 3.8C.
-Food storage - satisfactory.
-All freezers at -18C or less.
-Hot holding unit (with sauces, gravies) >60C.
-Ice scoop stored in a sanitary manner/outside bin.
-Low temperature dishwasher achieved 100 ppm chlorine residual on rinse cycle.
-No signs of pests.
-Bar glasswasher achieved 12.5 ppm iodine after rinse cycle.
-Washrooms - clean;supplied with hot/cold running water.