INSPECTION REPORT Health Protection JPAK-CRUTBG

PREMISES NAME Lighthouse Indian Kitchen		Tel: (604) 583-9958 Fax:
PREMISES ADDRESS A - 12815 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE May 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jot Sahota		NEXT INSPECTION DATE May 18, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Observed what it seems to be rodent droppings along the wall in the kitchen. Due to design of the floor in the kitchen, it is not easy to tell. Opeartor indicated that they have pest control company visiting monthly. Reports are received online. Report indicated little activity inside the premises. Corrective Action(s): Required operator to clean and sanitize hard to reach areas; ensure to wet droppings prior to cleaning them. Required a copy of the most recent report via email. Regular cleaning is required for monitoring and sanitation purposes. Date to be corrected by: 2023 May 16 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed grease build up behind oven, below and along the wall of cooking equipment. Accumulation of grease can attract pests and could be fire hazard. Corrective Action(s): Required operator to clean and sanitize the noted areas Date to be corrected by: 2023 May 16 Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Dishwasher is not being used at the time of inspection as they do only take out. Operator adequately explained manual dishwashing steps. Bleach sanitizer available and in use; detected >200 ppm of residual chlorine. Ensure to have appropriate concentration of chlorine. 1 cap per 1 gallon of water should be sufficient All coolers at 4 C or lower; all freezers at -18 C or lower No hot holding unit on site **One of the coolers opposite of the walk-in cooler used for personal items. Temperature measured at 10.4 C. No items for sale can be stored in this cooler**