INSPECTION REPORT Health Protection ALUI-BLKQTN

PREMISES NAME Vault Restaurant		Tel: (604) 576-4243 Fax: (604) 530-2990
PREMISES ADDRESS 5764 176th St Surrey, BC V3S 4C8		INSPECTION DATE February 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE February 13, 2020
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Pipe from walk in cooler condenser is currently draining into the prep sink (this pipe is pre-existing from when the kitchen was first approved). However, this can lead to potential contamination of food and still needs to be addressed. Corrective Action(s): Spoke with operator who will be re-routing this pipe to not drain over the prep sink or the handwashing sink. Correct by: This week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Standing water present in various cracked tiles throughout kitchen and dishwashing area leading to unsanitary conditions. 2) Floor and wall behind the ice machine has black grime/buildup from excess moisture . Corrective Action(s): Clean all above mentioned areas thoroughly. Correct by: Today Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cracked floor tiles present throughout kitchen (in front of two compartment sink, underneath garbage bin, in dishwashing area) Corrective Action(s): Repair or replace tiles such that floor is smooth, impervious to moisture, and easy to clean. Correct by: Today Violation Score: 5

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

Comments

Routine inspection conducted: -Handsink equipped with liquid soap, paper towels, hot/cold running water (this sink must be accessible and available at all times--operator had changed the previous setup of a separate handsink and prep sink as the porcelain handsink had come off the wall and was extremely damaged. If staff are unable to access the handwashing sink at all times due to the setup, you will be required to install a separate handsink ) -Prep cooler across cooking line: 3.2 deg C -Walk in cooler at 3 deg C -Prep cooler along wall at 4 deg C -Foods are covered in cooler -Freezers at -18 deg C or less -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 spray bottles at 200 ppm QUATS -Bar glasswasher achieved 12.5 ppm iodine after rinse cycle -FoodSafe certified staff on site