INSPECTION REPORT Health Protection ALUI-B3TQM7

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 August 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Ranu		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 = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff had just brought out a container of rice and planned to re-heat it in the rice cooker. Corrective Action(s): Discussed with both staff member and operator. Rice cookers are not designed to re-heat already cooked rice; they are designed to cook rice and to keep the cooked rice warm (at 60 deg C). Rice from the cooler needs to be re-heated on the stove to a temperature of 74 deg C minimum and then placed in the rice cooker to keep warm. Staff placed rice on stove for re-heating. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Fumehood grates had built up oil and grease. 2) Dry storage floors have food debris underneath storage shelf 3) Rice cooker (inside lid) is not clean Corrective Action(s): Clean all above mentioned areas thoroughly. Correct by: Today Violation Score: 3

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

Comments

Handsinks in kitchen and in bar area equipped with liquid soap, paper towels, hot/cold running water All temperatures satisfactory: -Prep cooler across cooking line: 3.3 deg C (bottom) and 3.9 deg C, inserts are only half full - good -Upright cooler was in defrost mode, and had air temperature of 10 deg C. However, foods inside were probed to be at 2-3 deg C. -Walk in cooler: 2.1 deg C -Walk in freezer: -14deg C -Foods in coolers and freezers are covered **Ensure all boxes are stored off the floor Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle at dish level. Test strips available on site -Operator on site is FoodSafe Level 1 certified , -No signs of pests observed at time of inspection -Bleach sanitizer in rag bucket in kitchen with wiping cloths was at 100 ppm chlorine residual, bleach spray in bar area at 100 ppm chlorine residual -Permit posted in conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B3TQM7
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: 0.25 hour Specific comments:
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