INSPECTION REPORT Health Protection ALUI-ATKRK2

PREMISES NAME Vault Restaurant		Tel: (604) 576-4243 Fax: (604) 530-2990
PREMISES ADDRESS 5764 176th St Surrey, BC V3S 4C8		INSPECTION DATE November 29, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE December 05, 2017
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Two large dirty rubber floor mats were rolled up and placed right against the dry storage rack in back area (against bottles of honey). 2) Clean pans were stacked in yellow plastic crate right next to the organics bin that had raw egg shells, discarded vegetables, etc. 3) Several large plastic containers of sauces were uncovered and left exposed inside the walk in cooler Corrective Action(s): 1) Move dirty rubber mats away from food. 2) Do not store clean pans next to dirty organics recycling bin. 3) Cover all large containers of sauces and food items in cooler. Correct: Immediately Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: All food items in inserts of both prep coolers (#1 against the side wall, and #2 across from the cooking line) are left uncovered/exposed throughout the day. Chef indicated that the foods in these inserts sometimes do not get used up until the evening. This is dangerous and can expose potentially hazardous food items to the danger zone temperatures (4 deg C --> 60 deg C) for too long and allow bacteria to grow and produce toxins. Inspection conducted at opening, foods were probed to be still at <4 deg C. Corrective Action(s): You have the following options: 1) Time track your food items in the prep inserts. Write down somewhere what time you have taken out the foods and what time they will be discarded. Foods in the prep inserts that have not been used should be discarded a maximum of 4 hours after being taken out. 2) Only put enough foods in the inserts to last you for 2-4 hours. 3) Keep lids on the items throughout the day to ensure foods maintain an internal temperature of <4 deg C **An unannounced follow up inspection will be conducted. If internal temperature of foods in the prep inserts is found to be at >4 deg C and there is no record/time tracking available for those food items, they will be discarded. Correct: Immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Broken floor tiles throughout kitchen and back area. Of particular note is the broken floor tile by the cooking line (which collects grease/grime) as well as the broken floor tile by the dishwasher (full of gray/black mud and dirt). Corrective Action(s): Floor tiles need to be repaired. Your kitchen and dish pit area will retain the dirt, grease, and grime and this will get tracked throughout your kitchen if you do not repair your tiles. Correct by: Next routine inspection Violation Score: 3

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

Comments

General: -Handsink equipped with liquid soap, paper towels, hot/cold running water -Prep coolers at <4 deg C -Walk in cooler at 3.8 deg C -All freezers at <-18 deg C -hot holding unit not on at time of inspection -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. **Ensure to keep at LEAST one bottle of sanitizer in the kitchen at all times. Also keep one at the bar** -No signs of pests -Chef had FoodSafe Certificate card/certificate with him on site. Ensure that at least one staff member at all times has FoodSafe and can show proof of certification. -Bar glasswasher achieved 12.5 ppm iodine after rinse cycle