Report No. AJON-CFMVM9

INSPECTION REPORT
Health Protection
AJON-CFMVM9

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
June 22, 2022

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Jot Sahota

NEXT INSPECTION DATE
June 24, 2022

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	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Ventilation canopy has heavy accumulation of grease, grime and debris.
2. Large veggie slicer observed to be stored in an unsanitary condition on a shelf.
3. Equipment/tools stored in an unsanitary container across the prep cooler that is not used for cold storage.
Corrective Action(s):
1. Clean the baffles of the ventilation canopy.
2. Clean and sanitize large veggie slicer. Ensure slicer is properly cleaned and sanitized before storing it away.
3. Clean all equipment/tools in the container across the prep cooler that is not used for cold storage.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
1. No paper towels in dispenser at the hand washing station.
2. Hand sink access blocked with a personal backpack, step ladder, shelf, and shoes.
Corrective Action(s):
1. Refill paper towels dispenser immediately. Ensure hand washing station is fully equipped with liquid soap in a dispenser, paper towels in a dispenser and hot/cold running water.
2. Keep access to the hand sink completely clear. The hand sink must be easily accessible at all times.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION):
Hand sink was found to be completely dry, access blocked (see violation 401) and no paper towels found in the garbage bins to show any hand washing was done. No hand washing was done by staff during the inspection until the violation was addressed.
Corrective Action(s):
Educate staff on the proper steps and frequency of hand washing. REMINDER: gloves do not replace hand washing.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation:
1. Double stacking of multiple fish baskets observed in the walk-in cooler.
2. Open bag of rice and open bag of dry mint found in dry storage room.
3. Chemicals stored on the same shelf as dry storage foods in dry storage room.

Corrective Action(s):
1. Place a food-grade cover/lid in between each container of food. REMINDER: store all potentially hazardous foods in food-grade containers (not baskets) to prevent raw juices from dripping onto foods below.
2. Transfer rice and dry mint into a pest-proof container with a lid. Ensure any foods that are not completely used once opened are transferred into a pest-proof container with a lid.
3. Store chemicals in a designated chemical storage area, away from foods.

Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
The following areas observed to be unsanitary:
- Ceiling panels throughout facility, especially above the ventilation canopy.
- Outside, under and behind all cooking equipment.
- All shelving and storage units.
- Fan cover and plastic drop sheets in walk-in cooler.
- All walls and flooring area
- All hard to reach areas
Corrective Action(s):
Thoroughly clean all the areas listed above. Review your sanitation plan for daily, weekly and monthly cleaning with all of the staff.
Violation Score: 9

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

Comments

Routine Inspection:
- All coolers (walk-in, two under-counter) maintained at or below 4 degrees Celsius.
- Note: one prep cooler onsite is not in use for cold storage.
- All freezers (walk-in, 2-door) maintained below -18 degrees Celsius.
- It was noted that the blade for the small veggie slicer/chopper was cleaned after the Health Inspector walked in. Person-in-charge informed that veggies had just been sliced/chopped. REMINDER: the veggie slicer/chopper equipment and it's blade must be cleaned and sanitized after EACH use.
- Concentration of chlorine (bleach) sanitizer in two buckets = 200 ppm. Wiping cloth stored in sanitizer solution - good.
- 3-compartment sink used for manual warewashing.
- Racks in walk-in cooler have been replaced.

In addition to the violations above, the following requires your attention:
Review proper steps of manual dishwashing with ALL staff. This includes the purpose of washing, rinsing and sanitizing for at least 2 minutes, then air drying.
Post a sign at the 3-compartment sink for how to do proper manual dishwashing.
Post a sign at the hand sink for the proper steps of hand washing.
Replace sponge holder at 3-compartment sink as it is deteriorating.
Review the cleaning schedule with the entire staff and have records for the Health Inspector to review in the future.

Any repeated critical violations will result in further progressive enforcement, including a Closure Order, Violation Ticket and/or Compliance Review Meeting.

Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to the Operator.