INSPECTION REPORT Health Protection ALUI-AUXTRF

PREMISES NAME Lighthouse Fresh and Tasty (Hwy 10)		Tel: (604) 372-1817 Fax:
PREMISES ADDRESS 118 - 17433 Hwy 10 Surrey, BC V3S 2X6		INSPECTION DATE January 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Ranu		NEXT INSPECTION DATE January 22, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several half cooked food items were left at room temperature: 1) Tandoori chicken 2) Deep fried food items 3) Sliced onions Corrective Action(s): Discard these items. Discussed with operator: if you half cook items, you need to put them back in the cooler afterwards. If you leave them out at room temperature, toxins that cause foodborne illness may be produced which cannot be destroyed by cooking. Review your food safety plan. Take out only the amount of food that you will be using throughout your meal times, and discard whatever is leftover/hasnt been used. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in bar area missing paper towels. Corrective Action(s): Get single use paper towels for this handsink (it is the sole handsink in the front bar area). Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 skewers of seasoned chicken were left hanging agianst the wall of the walk in cooler. Corrective Action(s): Wrap/cover the meats and move them away from the wall. The walls of your walk in cooler are not clean and should not be in contact with your food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris buildup in the following areas: -fumehood -Underneath cooking equipment (and along floors) Corrective Action(s): Clean areas throoughly and regularly Correct by: this week Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's business partner has the FoodSafe level 1 certification but he does not. Corrective Action(s): Correct by: ASAP Violation Score: 1

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

Comments

Handsink in kitchen has soap, paper towels, hot/cold running water All temperatures satisfactory: -Prep cooler across cooking line: 2 deg C (bottom) and 3.3 deg C (top) -Upright cooler: 3.2 deg C -Walk in cooler: 2.3 deg C -Walk in freezer: -18 deg C Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle at dish level. Test strips available on site -Kitchen chef is food safe certified and provided copy of Food Safe certiicate/card -No pests observed at time of inspection -Spray bottle of surface sanitizer was at 100 ppm chlorine residual