INSPECTION REPORT Health Protection VTUR-AXBV4J

PREMISES NAME Lighthouse Fresh & Tasty		Tel: (604) 744 0099 Fax:
PREMISES ADDRESS 2 - 31205 Maclure Rd Abbotsford, BC V2S 5E5		INSPECTION DATE March 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rudhir Gulato		NEXT INSPECTION DATE April 10, 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: High (≥30) Total Score = 52

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: * Cooked meats (eg. tandoori meats) were found stored at room temperature and these had been stored like that since morning which was over 2 hours ago. Sauces were found being stored at room temperature and not proper cooling. Sauces to be cooked and then cooled quickly and stored into cooler at 4'C/40'F or colder Corrective Action(s): * Ensure all cooked foods cooled quickly(eg. in small portions within 1 hour)and then stored in cooler at 4'C/40'F or colder. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Food was being stored improperly in kitchen areas with cooked food stored on top of boxes and other prepped foods being stored under boxes and on floors. This is unacceptable storage practise and can lead to cross contamination! Food was not covered properly in some areas and that can lead to cross contamination. Some foods were discarded (eg. onions, sugar, tandoori meats, etc.) Corrective Action(s): * Ensure all food stored properly in storage areas. Food to be covered properly too. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found through out kitchen areas that requires immediate attention and regular maintenance to maintain sanitary conditions Corrective Action(s): * Ensure all areas of kitchen including floors/food equipment and counters, etc., cleaned/sanitized properly to remove build up of grime/debris and maintain sanitary conditions. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Dry storage room area set up in back area is not set up for prepping/cutting products(eg. onions, etc) and only suitable for dry storage of product. NO FOOD PREP Corrective Action(s): * Ensure dry storage room/area kept for dry food only and not used for prepping food. Violation Score: 3

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

Comments

* Dishwasher final rinse was 50 ppm chlorine residual at plate surface * Cold-holding units wer 4'C/40'F or colder * Freezer units were -18'C or colder * Sanitizer solution was available and at 200 ppm in buckets to store wiping rags * Monitoring records were available and up to date * Note: Cooked food to be cooled quickly/properly and placed into cooler at 4'C/40'F or colder; do not leave perishable foods on counter for day as this is unsafe practise * Note: Cleaning and reorganization * Follow up inspection: April 2018