INSPECTION REPORT Health Protection JTAG-CHRTCA

PREMISES NAME Lighthouse Indian Kitchen		Tel: (604) 583-9958 Fax:
PREMISES ADDRESS A - 12815 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE August 29, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jot Sahota		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: To-go containers stored right-side up and not protected from contamination. Cracked and melted bins noted on site. Plastic bag used to store frozen food in standing freezer. Corrective Action(s): Take-out containers are to be stored upside down on a sanitized surface to prevent contamination of food contact surfaces. Operator to ensure all materials used to handle foods are food safe, smooth, non-porous, easily washable. Plastic bags are not food safe and must not be used to store foods. Date to be Corrected By: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up and splashes noted on walls near 2-compartment sink. Pooling of water noted behind prep cooler and underneath oven at the time of inspection. Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized with a dilute bleach solution at 100ppm to prevent the attraction of pests. Date to be Corrected By: 1 Day Violation Score: 3

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

Comments

General sanitation satisfactory. 2-compartment sink available for manual warewashing. Manual warewashing procedures reviewed with operator. Procedures were satisfactory. Coolers (walk-in, 3 prep units) noted at 4C or below. Standing freezer noted at -18C or below. 1 standing freezer not in use and does not store potentially hazardous foods. Food equipment noted in sanitary condition at the time of inspection. Unit is cleaned and sanitized after each use. Handwashing sinks equipped with hot and cold running water, liquid soap, and single-use paper towels. Chlorine sanitizer bucket noted at 200ppm. Food storage satisfactory. Items are stored at least 15 cm off the floors and protected from contamination. Washrooms equipped with hot and cold running water, liquid soap, and air dryers. No signs of pests at the time of inspection. Permit posted in a conspicuous location. Fish fillets thawed under cold running water at the time of inspection. Two Sink Dishwashing Method infograph provided to Manager.