INSPECTION REPORT Health Protection JCHW-ARUPZS

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 5, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE October 26, 2017
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 = 42

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bar and back sanitizer pails had no detectable chlorine. Main cook line sanitizer bleached out test strip (solution was yellow). Sanitizer pail in the back was also stored in a corner not easily accessible by staff. Corrective Action(s): Sanitizer pails must be readily accessible to allow staff to properly sanitize food contact surfaces. Sanitizer solution must be prepared between 100ppm to 200ppm to properly sanitize food contact surfaces. Sanitizer solutions at 100ppm to 200ppm were prepared at the time of inspection. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed washing hands with soap and water, followed by drying hands on towel around waist. Corrective Action(s): Hands must be dried properly using a single use method. Use of reusable towel may potentially recontaminate hands. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meats were observed stored above ready-to-eat foods. This is a repeat infraction. 2) Fried items along the front display cooler were exposed to potential customer contamination. 3) Food items in the prep cooler were double stacked directly on top of one another. This is a repeat infraction. Corrective Action(s): 1) Discontinue the practice of storing raw meats above ready-to-eat foods. This can allow for potential contamination of foods. Items were relocated at the time of inspection. 2) Items must be stored in a manner which protects it from potential customer contamination. Items must either be stored in the display case or covered with a food grade material. Items were covered in plastic wrap at the time of inspection. 3) Discontinue double stacking food items without a physical barrier (composed of food grade materials) separating the inserts. The base of the top insert may potentially contaminate the bottom container. Item was relocated at the time of inspection. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shatter resistant light shield is missing from the light fixture in the kitchen. Corrective Action(s): Replace shatter resistant light shield to protect foods from potential broken glass contamination.\Correction date: 1 week Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in cooler was at -22C. -Prep cooler was at 4C (top) and 3C (bottom). -Front sweets cooler was at 4C. -Sauces were probed at or less than 4C in the walk-in cooler. Items are properly cooled. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm chlorine required for proper sanitizing). -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. Operator and staff must practice proper hand hygiene and handwashing. -Foods stored off the floor. -General sanitation satisfactory. Facility is general maintained in a clean condition. Operator must ensure staff are also properly cleaning food containers. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Operator's FoodSafe Level 1 issued 2009-04-19. FoodSafe Level 1 Certificate will expire on July 29, 2018. To recertify, operator must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). Provided operator with People ID for online refresher option. *Hand delivered Temporary Health Permit for Diwali. Permit is to be posted in a visible location. An inspection may be conducted during the event. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ARUPZS
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: 0.08 hour Specific comments: Bungee: 0.7g trans fat / 100g total fat = less than 2% trans fats. Oil: trans fat free. Other food items were complaint with the Trans Fat requirement.
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