INSPECTION REPORT Health Protection ALUI-AZPTSZ

PREMISES NAME Vault Restaurant		Tel: (604) 576-4243 Fax: (604) 530-2990
PREMISES ADDRESS 5764 176th St Surrey, BC V3S 4C8		INSPECTION DATE June 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aaron Hotell		NEXT INSPECTION DATE June 20, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats are currently being stored on a shelf that is adjacent to a shelf with produce on it and another shelf that has cooked meats (inside a box). Corrective Action(s): Discussed with chef about re-arranging the raw meats such that they are stored on the lower shelves to prevent any risk of potential contamination of other food items. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted throughout kitchen (underneath equipment) and on equipment surfaces. Corrective Action(s): Ensure to consistently clean the surfaces of your equipment and underneath the cooking line in your kitchen. Correct by: Today Violation Score: 3

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 coolers at 4 deg C or less (discussed with chef that the prep cooler inserts should only be half-filled and used within 2 hours) -Walk in cooler at 3.8 deg C -Foods are covered in cooler -All freezers at -18 deg C or less -hot holding unit >60 deg C -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. -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 -Cracks in the floor tiles have been filled (not replaced). Discussed with chef that this is okay as long as water is not collecting in these cracks/craters, and that the filler material is not tracked onto the floor/other tiles when it gets wet. Chef has indicated that the flooring filler material is water resistant and stays in place when floor is being mopped.