INSPECTION REPORT Health Protection NTSD-CWPQK6

PREMISES NAME Diamond Sweets & Restaurant		Tel: (604) 372-4949 Fax:
PREMISES ADDRESS 102 - 7228 192nd St Surrey, BC V4N 5Y3		INSPECTION DATE October 17, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Multiple food items are not covered (in the walk-in cooler and main prep. cooler). - Rice spoon stored in a rice cooker (on a top of the rice). Corrective Action(s): - Ensure that all food items are covered. - Immediately. Remove the spoon from the rice cooker. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door (in the kitchen) has been open at the time of arrival/beginning of the inspection. Corrective Action(s): Keep the back door closed all the time. Or mesh door is required. Violation Score: 3

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

Comments

- General sanitation - satisfactory. - All hand sinks (in the front, back kitchen area) supplied with hot and cold running water, liquid soap and single use paper towels. - All coolers - prep cooler, walk-in cooler, under-counter cooler and sweets cooler (front) at or below 4C. - Walk-in freezer at -20C. - Food storage - satisfactory/off the floor & organized/. - Fan hood - satisfactory. - Dishwasher at 50ppm of chlorine residual at dish level during final rinse cycle. - No evidence of pest activity is noted during inspection. - Surface sanitizer at 100 ppm of chlorine. - Customer/staff washrooms supplied with liquid soap and single use paper towels; hot and cold running water. Friendly reminder: make sure that you regularly clean and sanitize a vegy cutter and floor base mixer. Bar: Beer cooler at 4.0C; Ice-maker - clean; a scoop stored safely at the time of inspection. Note: Ice bins - empty at the time of inspection. Hand sink - satisfactory.