INSPECTION REPORT
Health Protection
245453

PREMISES NAME
Lighthouse Fresh and Tasty
Tel: (604) 599-4427
Fax: (604) 580-2152
PREMISES ADDRESS
102 - 8050 King George Blvd
Surrey, BC V3W 5B5
INSPECTION DATE
August 14, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jot Sahota
NEXT INSPECTION DATE
August 15, 2018
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

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1) Food debris buildup was on kitchen utensils such as knives and scissors by the three-compartment sink in the kitchen.

Corrective action: Wash, rinse, and sanitize all kitchen utensils (ie knives and scissors) with visible food debris buildup. All kitchen utensils must be stored in a sanitary condition to prevent any pathogen growth on the kitchen utensils. Dirty kitchen utensils can carry filth and pathogen which are capable of causing food contamination.

2) Chlorine sanitizer solution in the sanitizing sink of the three-comp sink achieved 50ppm chlorine residual concentration at the time of inspection.

Corrective action: Re-prepar chlorine solution in the sanitizing sink. Ensure chlorine residual concentration of a minimum of 100 ppm is achieved. Use chlorine strips for constant monitoring of the chlorine solution. Proper chlorine concentration is required for adequate sanitizing of all utensils and kitchen ware. This prevents the survival of pathogen on utensils, containers and kitchen ware.
Date to be corrected by:Immediately
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Food debris and grease buildup were observed on the floor under the griller, fryer, and cook line equipment in the kitchen.

Corrective action: Clean up floor in hard-to-reach areas under the griller, fryer, and cook line appliances in the kitchen. Clean floor prevents pest attraction and harbourage in the facility.
Date to be corrected by: 2018/08/15

2) Rice/grain debris were observed on the floor in the dry storage room.

Corrective action: Clean up floor in hard-to-reach areas in the dry storage room Clean floor prevents pest attraction and harbourage in the facility.
Date to be corrected by: 2018/08/15
Corrective Action(s):
Violation Score:

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Prep cooler near the cook line lacked an accurate thermometer.

Corrective action: Install a pre-calibrated thermometer in the prep cooler to accurately monitor the temperture of the cooler. All coolers must be kept at or below 4C to minimize pathogen growth in all food items stored inside the cooler.
Date to be corrected by: 2018/08/15
Corrective Action(s):


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

Comments

General Comments:
-Handwashing station is equipped with hot and cold running water, liquid soap, and single-use paper towel
-Prep cooler by the employee kitchen entrance is at 3.8C; probed tator sauce at 1.9C.
-Prep cooler by the cook line is at 2.1C; probed besan to be at 2.9C.
-Walk-in cooler is at 4.0C; probed raw fish meat to be at 3.8C; Raw vegetable is stored separately from raw fish meat; Raw fish meat containers are stored on the bottom shelf.
-All food stored in refrigeration units are properly covered; well organized.
-All refrigeration units are clean and free of any food debris.
-Upright freezer is at -18.9C; food is organized
-Chlorine solution in the cloths bucket is at 100 ppm chlorine residual
-Three-compartment sink has a fitting plug for the sanitizing sink
-All food is stored at least 6" off the floor
-No signs of pest activities in the facility at the time of inspection
-Staff washroom is equipped with hot and cold running water, liquid soap and single-use paper towel.
-Staff has a valid Foodsafe Level One certificate. In case the person in charge is absent, the covering staff member has a valid Foodsafe Level One certificate.
-A valid operating permit is posted on the wall by the front reception desk.
-Temperature logs are maintained and kept on site.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: 245453
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent:
Specific comments: Canola oil and San Benito Fancy Tomato Sauce both meet the Public Health Act's Public Health Impediments Regulation.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment