INSPECTION REPORT Health Protection ALUI-BG6T2N

PREMISES NAME Vault Restaurant		Tel: (604) 576-4243 Fax: (604) 530-2990
PREMISES ADDRESS 5764 176th St Surrey, BC V3S 4C8		INSPECTION DATE September 19, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE September 25, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various foods in prep cooler inserts at 9-11 deg C: smoked salmon, cheese, etc. Corrective Action(s): Chef indicates food had been at <4 deg C prior to lunch service. All foods moved to working cooler until the prep cooler can be adjusted/repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Several flies observed on fly trap in kitchen. Corrective Action(s): Ensure to continually clean kitchen surfaces/equipment, and take out garbage regularly to prevent pest attraction Correct by: immediately and ongoing Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Inserts in prep cooler (along wall) were at 9-11 deg C. Corrective Action(s): Adjust or repair cooler such that inserts are able to maintain an internal temperature of 4 deg C or less. Correct by: immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Operator has removed previous handsink and prep sink in kitchen ( as handsink had come off the wall and was very old/in need of repair). Instead, operator has placed a stainless 2 compartment sink to function as both a prep sink and handwash sink side by side. 2) Large broken floor tile underneath stove is collecting black grime/grease/debris. Corrective Action(s): 1) While the stainless steel sinks are an improvement over the previous old sinks, there is a risk of cross contamination because both the prep sink and handsink are not separated. There is potential for staff to splash dirty or soapy water from one compartment into the other, or into food directly. Operator must propose a way to prevent this contamination from occurring. If no acceptable solution is found, a separate sink will need to be installed in the kitchen. Correct by: immediately 2) Replace or Fill in broken floor tile. Correct by: 2 weeks Violation Score: 5

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

Comments

Routine inspection conducted: -Handsinks equipped with liquid soap, paper towels, hot/cold running water -Prep cooler across cooking line: 3 deg C -Walk in cooler at 3.1 deg C, new cooler motor/fan installed -Foods are covered in cooler -All freezers at -18 deg C or less (new freezer installed in kitchen and in back room area) -hot holding unit (with sauces, gravies) at 60 deg C or greater -Ice scoop stored outside bin -Low temperature dishwasher achieved 50 ppm chlorine residual on rinse cycle -Sanitizer bottle at back was at 200 ppm Quats. -Bar glasswasher achieved 12.5 ppm iodine after rinse cycle -FoodSafe certified staff on site