INSPECTION REPORT Health Protection YTAN-AUWUM2

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 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Atul Chopra		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Thawing fish, tartar sauce, salsa, cut onions/cabbage were probed to be over 4C (between 7C-11C). Corrective Action(s): REPEAT VIOLATION. Manager stated these items had not been out at room temperature for over 1 hour. All items returned to cooler at time of inspection. Do not store any perishable food items out at room temperature. **Future non-compliance will result in further enforcement action. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand soap was not available at hand washing sink in kitchen - soap was installed but not being dispensed properly. Corrective Action(s): Manager replaced soap with a new refill at time of inspection - soap now properly dispensed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Uncovered food items in coolers were stacked on top of one another. Some dry ingredient bins were not properly covered. Corrective Action(s): REPEAT VIOLATION. Ensure all food is covered - do not stack containers directly on top of uncovered food. Violation Score: 9

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

Comments

- Ensure fish is thawed in a cooler overnight or under cold, running water. Internal temperature of fish must stay below 4C. **At time of inspection, employee was transferring fish out of sink (with cold water running) to be placed in cooler. Unable to determine whether or not proper thawing procedures had been followed. Internal temperature of fish probed to be at 7C; all returned to walk-in cooler. - Hand sink in washroom supplied with soap and paper towel. Hand sink in kitchen supplied with paper towel. - All coolers were measured to be at or below 4C - Freezer measured to be at or below -18C - Temperature records in place and well maintained - Refrigeration units equipped with accurate thermometers - Bleach solution available at 200 ppm in bucket - No signs of pest activity noted - General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AUWUM2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment