INSPECTION REPORT
Health Protection
YTAN-B8FVBW

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 15, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jot Sahota
NEXT INSPECTION DATE
January 17, 2019
INSPECTION TYPE
Routine
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

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3
301 - 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.
Corrective Action(s): 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.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer available for sanitizing surfaces.
Corrective Action(s): Mix 1 oz bleach to 1 gallon of water in a bucket and store wiping cloths in solution. Ensure sanitizer solution is always available during hours of operation, and change solution every 4 hours or sooner if solution becomes visibly dirty/cloudy.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand sink was obstructed with crates at time of inspection, and paper towel dispenser was jammed.
Corrective Action(s): Ensure this hand sink is always accessible for hand washing, and always supplied with liquid soap and paper towel. Corrected at time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: - Mops stored (with mop side up) too close to food preparation area next to clean equipment (knives) and vegetable slicer.
- A few containers of fish in walk-in cooler were uncovered
- Raw shell eggs stored above ready to eat food items.
Corrective Action(s): - Do not store mops in areas where they can contaminate food and food contact surfaces.
- Ensure all food items are properly covered
- Store raw eggs below ready to eat foods
Correct by: Immediately
Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was left open for the duration of the inspection.
Corrective Action(s): Ensure back door is kept closed to prevent pest entry. If you wish to leave the back door open, a screen door must be installed.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The following areas/items require cleaning and sanitizing:
- Floors and walls under and behind fryers
- Sides of frying equipment and other cooking equipment
- Ventilation canopy
- Dry storage room
- Dry ingredient bins and lids
- Insides of all coolers and freezers
Corrective Action(s): Deep cleaning of all areas noted above must be done on a weekly basis. Professional cleaning required of ventilation canopy - cleaning overdue. Ensure vents are cleaned weekly in between professional cleanings.
Correct by: Thursday, January 17
Violation Score: 9


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

Comments

- Walk-in cooler and prep coolers were maintaining temperatures at 4C or colder.
- Walk-in freezer and upright freezer were maintaining temperatures at -18C or colder
- Accurate thermometers available
- Three-compartment sink was observed to be in sanitary condition
- No signs of pest activity at time of inspection
- Foodsafe certified staff onsite

Reminders:
- Do not store packed tartar sauce at room temperature.
- Thaw frozen food in cooler overnight or under cold, running water at 4C or colder.
- Cool hot foods from 60C to 20C within 2 hours, then from 20C to 4C within 4 hours in the cooler.