INSPECTION REPORT
Health Protection
YTAN-B8HUZJ

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
January 17, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Jot Sahota
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Minor cleaning still required in some areas: Walk-in cooler door handle and bottom shelves of stainless steel prep tables/counters. Exhaust hood still requires professional cleaning.
Corrective Action(s): Clean and sanitize areas noted above. Ensure exhaust hood is serviced within 1 week and email photo or invoice to Ying.Tan3@fraserhealth.ca.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Paper towel dispenser tends to get jammed.
Corrective Action(s): Replace paper towel dispenser at hand sink. In the meantime, hand sink is being supplied with a separate roll of paper towel.
Correct by: 1 week
Violation Score: 3


Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # YTAN-B8FVBW of Jan-15-2019
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Vegetable slicer had significant amount of old food debris caked on. Staff onsite did not know how to take slicer apart for cleaning.
Correction: Take apart the vegetable slicer after each use and ensure all parts are thoroughly scrubbed when cleaning and sanitizing. Train staff to properly clean and sanitize all parts of the slicer.
Correct by: Immediately.

Comments

- Hand sink was easily accessible at time of inspection. Good - ensure not to store anything in front of this sink.
- Insides of coolers and freezers have been cleaned
- Vegetable slicer has been cleaned and sanitized. **Use a brush to scrub between all crevices. Slicer must be cleaned and sanitized after each use.
- Sanitizer solution available in two buckets at 200 ppm. Wiping cloths were stored in solution.
- Sanitizer solution also available in three compartment sink at 200 ppm.
- Ventilation canopy baffles have been cleaned. **Ensure hood is also professionally cleaned within 1 week.
- Knives stored on knife rack were observed to be clean and free of debris
- Mops stored in mop bucket. *Ensure to empty mop bucket at end of each day, and store bucket upside-down.
- All food was stored properly covered.
- Most cleaning has been done
- Back door was closed at time of inspection
**Please maintain this level of sanitation! Deep cleaning of fryers, ventilation canopy baffles, coolers, food storage bins, floors, and walls (including hard to reach areas) to be done on a weekly basis.