INSPECTION REPORT Health Protection 236427

PREMISES NAME Lighthouse Fish & Chips		Tel: (604) 583-9958 Fax:
PREMISES ADDRESS 9631 128th St Surrey, BC V3T 2X8		INSPECTION DATE May 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sunil Pal		NEXT INSPECTION DATE May 29, 2019
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Vegetable slicer and chopper were fond with dried up food debris on them. Corrective Action(s): The slicer and chopper were washed and sanitized during inspection. Keep all equipment clean to prevent cross contamination. 2) Two pans under the store area were found with food debris on them Corrective Action(s): Pans were washed and sanitized to prevent cross-contamination. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Double stacking of fish (raw) was seen in domestic fridge. Corrective Action(s): Double stacked containers of fish were relocated to another open cooler space. Ensure food items do not over stack to prevent contamination through the bottom of containers. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Extensive rodent droppings were found in the following areas: -behind stove and deep fryer. -behind the water heater -in the back of cabinets in the front desk -in the storage area (next door) behind shelving units Corrective Action(s): Clean and sanitize all affected areas using 1:10 bleach solution, let area soak in bleach solution for 5-10 minutes then wipe up with paper towels. Date to be corrected by: 2019/05/29 Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap was visible under the door sweep for the back door of the storage room. Corrective Action(s): Seal gap or install a screen door to keep out pests. Date to be corrected by: 2019/05/29 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris buildup were seen in: -under and on the side of the tandoori area -under the stove -on the sides of fryers and underneath them Corrective Action(s): Clean the areas listed above to keep pests away. Date to be corrected by: 2019/05/29 Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Linen curtains were still being used to separate dining area and kitchen. This is a repeat violation. Corrective Action(s): Replace curtains with easily cleanable material. 2) Newspapers were stored with paper bags that were used to serve food on. Corrective Action(s): Newspapers were discarded. Ensure all materials that are used to serve food are non-toxic. Do not use newspapers to serve food they are contaminated with ink which can be toxic. Date to be corrected by: 2019/05/29 Corrective Action(s):

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

Comments

Comments: -The food premises being inspected will move in tentatively July 2019. Ensure floor plan for new store (in the same area across the street) is submitted to district inspector for review. -Walk-in cooler: 4.0C. -Walk-in freezer: -18C. -Domestic cooler and upright cooler: 4C. -Beverage cooler: 7C. Do not use for storing potentially hazardous foods (Only drinks were stored in it during inspection). -Domestic freezer: -18C. All foods inside were frozen solid. -Properly working thermometers were available for all cold-holding units. -Thawing method was adequate (cold running water observed). -Handwash stations are supplied with hot & cold running water, liquid handsoap, and single-use paper towels. -Dishwashing sinks were available with bleach solution. -Bleach in sanitizer bucket tested at 200ppm. -All food containers were covered with lids or wrapped with plastic wrap. -All food items were off the floor. -Washroom was clean and supplied with a proper handwashing station (hot & cold running water, liquid handsoap, single-use paper towels). -Permits posted in a visible location. -FoodSafe Level 1 certified staff on duty. Certificates were valid. -Temperature logs were available. -Pest control company does routine maintenance. Records available with manager.