INSPECTION REPORT Health Protection 252165

PREMISES NAME Lighthouse Fresh and Tasty		Tel: (604) 599-4427 Fax: (604) 580-2152
PREMISES ADDRESS 102 - 8050 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE May 12, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jot Sahota		NEXT INSPECTION DATE May 20, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Large pot of curry probed at 8C in walk-in cooler. Employee mentioned it was made the previous night. Health rationale: Improper cooling techniques are one of the leading causes of foodborne illness due to time-temperature abuse. Exponential microbial growth and/or toxin production can occur. Corrective action: Curry was voluntarily discarded by staff. Ensure proper cooling techniques are implemented to reduce risk of microbe growth and foodborne illness. Potentially hazardous foods must be cooled from 60-20C in 2 hours or less from 20-4C in 4 hours or less. Proper cooling techniques include: -Mixing foods often after they are cooked. -Transferring foods into smaller and/or shallower containers. -Using cooking wands to mix. -Monitor temperatures of cooling foods often to ensure they reach 4C or lower within 6 hours or less. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: 1) Vegetable slicer was observed to have food debris on blades (repeat violation). 2) Cooking utensils placed inside bucket observed to have grease and other food debris. Health rationale: Food contact equipment/utensils which are contaminated with food debris and not kept in a sanitary manner are at risk of contaminating foods and can cause foodborne illness. Corrective action: Both vegetable slicer and cooking utensils were cleaned and sanitized during time of inspection. Ensure all food contact equipment is cleaned after each use and kept in a sanitary condition to prevent cross-contamination. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: 1) Multiple food items found uncovered and containers placed on top of each other in prep cooler and walk-in cooler. Health rationale: Uncovered items with containers of food placed directly on top of foods contaminates food items which can cause foodborne illness. Corrective action: All uncovered items were covered with food grade materials and stacked items were removed during time of inspection. Ensure all stored foods remain covered and no items are placed directly on top of food to prevent risk of contamination to food. 2) Dry storage scoops placed directly inside multiple spice containers. Health rationale: food handlers may come into direct contact with food when reaching into containers to scoop spices which can contaminate food. Corrective action: All dry storage scoops were removed during time of inspection and placed outside the containers. Ensure scoops remain outside dry storage container. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Observation: Multiple drain flies observed throughout kitchen area. Flies observed near food and near all the drains. Employee mentioned they have let management know about the pest problem. Health rationale: Pests are causes of disease and can transmit microbes onto food which can cause foodborne illness. Corrective action: Contact pest management company to manage pest problem (drain flies). Ensure all foods are stored adequately in tightly sealed containers and/or in cold storage to prevent pests from contaminating foods. Date to be corrected by: 2021/05/20 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation: Build up of grease behind and around cooking units. Door handles on coolers observed to have food debris. Health rationale: Grease build up and unsanitary premises may promote pest reproduction and/or survival. Unsanitary conditions may also potentially contaminate foods. Corrective action: Deep clean all hard to reach areas in the kitchen (behind and around cooking units) and all high-touch surfaces to remove food debris build up and grease. Ensure these areas are cleaned frequently to prevent pests and contamination to food. Date to be corrected by: 2021/05/20 Corrective Action(s):

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

Comments

Observed during inspection: 1) Temperature: -Walk-in cooler at 4C -Walk-in freezer at -18C -2-door freezer (stand up) at -18C -Prep cooler #1 at 3C -Prep cooler #2 at 3C Note: Prep cooler #3 not in use right now. 2) Sanitation: -Bleach surface sanitizer at 200ppm chlorine concentration. -3-compartment sink with drain plugs available for manual warewashing. -Handsink in kitchen and staff washroom adequately supplied with soap, paper towel, hot and cold water. -Mop sink area general sanitation - satisfactory. 3) Storage: -All food stored off the ground. -Ready-to-eat items stored away from raw items. -Chemicals stored away from foods. 4) Pests: -No pest management in place - will follow up with above noted fly problem. 5) Admin: -Foodsafe Level 1 trained staff on premises (expires Sept 2023). -Operating permit visible with updated health permit decal (2022).