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 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: 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.