INSPECTION REPORT
Health Protection
245452

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 15, 2018
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Jot Sahota
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required


Comply

In Use

Food Safety Training [s. 10]



Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # 245453 of Aug-14-2018
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (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)

Comments

General Comments:

-Kitchen utensils (i.e. knives) are kept in a sanitary condition.
-Chlorine sanitizer solution in the sanitizing sink of the three compartment sink achieved 100 ppm chlorine residual concentration at the time of inspection.
-Floor under the fryer and rest of the cook line is clean.
-Floor in the dry storage room is clean; food products are stored in an organized manner.
-Prep cooler near the cook line has an accurate thermometer to monitor temperture