INSPECTION REPORT Health Protection NTSD-BMRTAD

PREMISES NAME Lighthouse Indian Kitchen		Tel: (604) 583-9958 Fax:
PREMISES ADDRESS A - 12815 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE March 16, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jot Sahota		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Paper towel is unavailable at the front hand washing sink at the time of inspection. A holder for the paper towel is empty. Two big plastic containers stored on the floor front of the kitchen hand sink. Corrective Action(s): Immediately. Provide paper towel for the front hand washing sink. Relocate plastic containers. Do not block the hand washing sink. Hand washing sink must be accessible all the time. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General sanitation - good. Food storage - organized (Note: Small amount of food on site). All coolers < = 4.0 C. Freezers at - 18.0 C. Surface sanitizer (Chlorine solution) at 100 ppm. Kitchen hand sink supplied with liquid soap and paper towel; hot & cold running water. Note: Front prep. and beer coolers are not in use at the time of inspection (empty). Single use gloves - available. Washroom supplied with hot/cold running water. Soap and hands air- dryer. Note: Dishwasher is not in use at the time of inspection. The operator on site claimed that take out containers in use only. Recommendation: 1. All food must be prepared in the prep. kitchen sink; Not in the 2-compartment dishwashing sink. Observed fish in one compartment of 2-compartment dishwashing sink at the time of inspection. 2. Keep all cutting boards off the floor. All equipment/utensils must be stored in a sanitary manner - eg., on storage shelves. (Cutting boards stored on the floor front of the dishwasher at the time of inspection). 3.Do not keep buckets with the sanitizer solution in hand washing sinks.