INSPECTION REPORT Health Protection PKUR-C4VQX9

PREMISES NAME Diamond Sweet Shop and Restaurant		Tel: (604) 591-7277 Fax:
PREMISES ADDRESS 160 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE July 13, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Amarjit Singh		NEXT INSPECTION DATE July 21, 2021
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Precooked foods are re-heated upon order. Operator stated sometimes small amounts of re-heated potentially hazardous (such as curry) is added back to the cold batch located in the inserts of the prep cooler. Corrective Action(s): Operator to stop this practice immediately. Re-heated foods must not be mixed with cooled foods as this will increase the temperature of the cold potentially hazardous foods making it greater than 4 C. This practice increases the chances of foodborne illnesses by making food enter the danger zone (4 C - 60 C) numerous times. Ensure this is communicated to all kitchen staff. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Acceptable sanitizer solution for food contact surfaces not available. One chlorine sanitizer bottle available and registered at 0 ppm for chlorine. Second sanitizer bottle with blue liquid labelled 'sanitizer' but operator was unaware of which chemical it was.. Corrective Action(s): Two new chlorine sanitizer solutions made. Blue liquid discarded by operator. Only use food-grade chemicals on food contact surfaces. Ensure sanitizer solution is available at all times and of adequate strength (1/2 tsp of bleach per litre of water). Check concentration and replace as needed. Ensure wiping cloths that are in use are stored in sanitizer solution. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food (bucket of chutney) not stored 6 inches off the floor. 2. Bowls (being used as scoops) stored inside food (rice). 3. Bowls of stuffing (potatoes, cauliflower, radish) stored one on top of another without lids/coverings. 4. Cooked food not covered in walk-in cooler. 5. Sugar not properly covered and observed to be contaminated. Corrective Action(s): 1. Ensure all food is stored 6 inches off the floor. 2. Do not leave scoops directly in food. 3. Do not store containers of food on top of one another unless separated/protected by a lid. Operator discarded two bowls of stuffing at the time of inspection. 4 &5. Ensure all food is covered when not in use. Operator discarded sugar at the time of inspection. Correct 1, 2, & 3 immediately. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Not all refrigeration units were equipped with accurate thermometers. Corrective Action(s): Ensure all refrigeration units (and hot holding equipment) are equipped with accurate thermometers. Check temperatures and keep records as per your food safety plan. Correct by July 21, 2021 Violation Score: 1

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

Comments

Routine Inspection -Hand sink in kitchen area obstructed by swing door that is kept open however, hand sink by swing door for front area available for use by all staff. -Hand sinks equipped with hot and cold running water, liquid soap and paper towels. -Low temperature dishwasher registered for 200 ppm chlorine - good. -Walk-in cooler registered below 4 C. -Two-door freezer registered below -18 C. -Prep cooler with inserts registered around 6 C. Operator states door was opening/closing frequently as it is their prep time. Ensure cooler is able to maintain an ambient air temperature of 4 C. Verify throughout the day. -Prep cooler registered below 4 C. -Upright cooler registered below 4 C -Chest freezer registered at -16 C. Freezers must be maintained at -18 C at all times. Verify temperatures throughout the day and adjust if not maintaining a temperature of -18C. . -Display cooler registered below 4 C. -A deep clean of all shelves required to remove dust. Ensure shelves and all other surfaces are cleaned frequently. -Do not use items such as garbage bins as a stand for holding woks/cooking pots etc. Note: 1. Screen door in the back is broken. New one has been ordered. 2. Pest control records not available at the time of inspection. Please ensure these are available at the next inspection.