Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-AX9PZ3
PREMISES NAME
Lighthouse Fresh and Tasty (Hwy 10)
Tel: (604) 372-1817
Fax:
PREMISES ADDRESS
118 - 17433 Hwy 10
Surrey, BC V3S 2X6
INSPECTION DATE
March 27, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Gurpreet Ranu
NEXT INSPECTION DATE
April 03, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Paper towel dispenser not available at handsink in bar area, small pile of restaurant napkins were placed on top of the soap dispenser. This is a repeat violation.
Corrective Action(s): Correction order issued. Paper towel dispenser to be installed such that staff can properly wash and dry hands. Restaurant napkins will not suffice as they are not being dispensed individually and are just left in a pile (ie. grabbing one napkin would make all the others underneath it wet).
In the mean time, operator will use paper towel roll.
Correct by: 1 week
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Meat skewer rods are still being hung on a pole agianst the side of the walk in cooler. There was evidence of meat sauces/juices dripping down along the side of the walk in cooler at time of inspection.
Corrective Action(s): Operator had previously mentioned that the meat skewers are hung on this pole temporarily before being placed into the cooler and wrapped with plastic. If the meat is being hung in this area, it must NOT be touching the walk in cooler or any walls as these are not food contact surfaces and are not washed/rinsed/sanitized. Correction order issued as this is a repeat issue.
Correct by: 1 week
Violation Score: 3

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

Handsink in kitchen has soap, paper towels, hot/cold running water
All temperatures satisfactory:
-Prep cooler across cooking line: 3.9 deg C (bottom) and 4 deg C (top -- ensure not to overfill the inserts)
-Upright cooler: 3.2 deg C
-Walk in cooler: 2.3 deg C
-Walk in freezer: -19 deg C
-Foods in coolers and freezers are covered **Ensure all boxes are stored off the floor
Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle at dish level. Test strips available on site
-Staff member on site is FoodSafe certified (expiry in 2022) and keeps copy of FoodSafe certificate on site
-General sanitation satisfactory (underneath cooking line, in between equipment, fumehood)
-No pests observed at time of inspection
-Bleach sanitizer in rag bucket in kitchen with wiping cloths was at 100 ppm chlorine residual