INSPECTION REPORT Health Protection JCHW-BAVTVY

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 3, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mixer and potato cutter were found to have food debris after cleaning. Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Items with built on food may require additional presoaking prior to washing. Equipment was washed and sanitized at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station and men's washroom did not have any liquid hand soap. Front handwash station had a bottle of hand sanitizer in place of handwashing. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Monitor handwash station supplies and refill as needed. Hand sanitizer cannot be used in place of proper handwashing. Liquid hand soap was replaced in both washroom and front area at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator was observed moving a garbage can, followed by handling a mixing wand to prepare food without proper handwashing. Corrective Action(s): Operator and all staff must adhere to good hand hygiene. Hands must be properly washed whenever hands become potentially contaminated. Operator to review with all staff proper handwashing procedures. Also, staff are not to wipe their hands on reusable cloth towels - may result in cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Two boxes of frozen samosas were found stored in cardboard banana boxes and three boxes of pakora were found stored in cardboard banana boxes in the walk-in cooler. 2) Opened can of tomato sauce was found stored in the walk-in cooler Corrective Action(s): 1) Cardboard boxes are not an acceptable food contact surface. Cardboard cannot be cleaned and sanitized. Furthermore, used cardboard boxes may result in potential cross contamination. Obtain containers which are smooth, non-absorbent, easily cleanable, and non-toxic for the storage of foods. 2) Once canned foods are opened, their contents must be transferred into a food grade container with proper covers to prevent potential cross contamination. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Light cover is missing from the light fixture in the kitchen. Corrective Action(s): Ensure all light fixtures are covered with shatter shields to prevent potential broke glass contamination of foods. Correction date: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seals in the prep cooler require repairs. Corrective Action(s): Repair or replace door seals to prevent the loss of cold air and the accumulation of food debris. Correction date: 1 month Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail and spray bottle are not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off or fade, they need to be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Prep cooler was at 4C (top and bottom). -Front sweet cooler was at 4C. -Hot potentially hazardous sauces in the walk-in cooler were below 4C. Sauces are cooled in large pails in the walk-in freezer. Mixing wands were being used to cool potentially hazardous foods at the time of inspection. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bleach sanitizer pails were at 200ppm. -Raw meats were stored below ready-to-eat foods. -Ingredient scoops stored in a sanitary manner. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Operator's FoodSafe Level 1 valid until Sept 23, 2023. -Please contact the inspector if you have any questions or concerns.