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 TAKEN		FOOD 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.