INSPECTION REPORT
Health Protection
DSOG-AN72P6

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
June 9, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Atul Chopra
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 11

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Individually packed tartar sauces were stored at room temperature for < one hour. The tartar sauce contains eggs.
Corrective Action(s): Refrigerate tartar sauce at < or = 4C at all times.
Date to be corrected: Today and ongoing.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Multiple food items stored uncovered inside the prep, undercounter coolers, and walk in cooler:
- raw fish
- raw chicken
- vegetables.
There was double stacking of uncovered food items.
Corrective Action(s): Cover all items with proper lids or plastic wraps. Do not double stack uncovered food items as this can contaminate food.
Date to be corrected: Today and ongoing.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Undercounter cooler near tandoori oven was at 8C. There was accumulation of ice on the ventilation.
Corrective Action(s): Fix the undercounter cooler and defrost the build up of ice. All coolers must maintain temperature < or = 4C at all times.
Date to be corrected: Immediately.
Violation Score: 3


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

Comments

- General sanitation is satisfactory.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All other coolers < or = 4C.
- All freezers < or = -18C.
- Thermometers available in each cooler.
- Temperature log is maintained and up to date.
- Three compartment sink available for manual dishwashing. Sanitizer solution available at 100 ppm chlorine at 24C.
- Surface sanitizer was available in spray bottle at 100 ppm chlorine solution.
- Dry storage area is satisfactory. All items must be at least six inches off the floor to ensure all hard to reach areas are routinely cleaned.
- No signs of pest activity.