INSPECTION REPORT Health Protection ALUI-BDQTRQ

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 July 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Ranu		NEXT INSPECTION DATE July 04, 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 = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had 0 ppm chlorine residual at time of inspection. Corrective Action(s): Operator will be using 3 compartment sink to manually wash/sanitize all dishes. Ensure that you have plugs available for all sinks. Wash/rinse dishes with soap and water in the first compartment, rinse with water in the second, and fill the 3rd compartment with a mixture of bleach and water (1/2 tsp bleach per 1 liter of water) and submerse all dishes for at least 2 minutes before air drying. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fumehood grates have oil/grease buildup. Corrective Action(s): Clean fumehood panels thoroughly. Correct by; Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher had 0 ppm chlorine residual at time of inspection. Corrective Action(s): Repair dishwasher such that it consistently achieves 50 ppm chlorine residual after rinse cycle. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted: Handsinks: one in kitchen and one in bar area equipped with liquid soap, paper towels, hot/cold running water All temperatures satisfactory: -Prep cooler across cooking line: 3 degC -Upright cooler at 2.8 deg C -Walk in cooler: 3 deg C -Walk in freezer: -13 deg C -Staff on site is FoodSafe Level 1 certified , -No signs of pests observed at time of inspection -Bleach sanitizer at 100 ppm chlorine residual -Permit posted in conspicuous location