INSPECTION REPORT Health Protection JCHW-BTGSFK

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE September 15, 2020	TIME SPENT 0.33 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bar bleach sanitizer pail did not have any detectable bleach concentration. Corrective Action(s): Bleach sanitizer must be maintained between 100ppm to 200ppm to properly disinfect food contact surfaces. Bleach must be made fresh daily, and throughout the day, depending on use. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above cooked rice in the walk-in cooler. This is a repeat violation. Corrective Action(s): Ensure raw foods are stored below and separate from ready-to-eat foods to prevent potential contamination of foods. Raw chicken was relocated at the time of inspection. Violation Score: 3

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

Comments

-Follow-up inspection to September 8, 2020. -No potentially hazardous foods stored at room temperature at the time of inspection. Samosas were just deep fried and were greater than 60C. -Front sweet cooler was cleaned and serviced and was at 4C to 5C. Continue to monitor cooler and service as needed. -Operator has discarded old cutting boards and has obtained new cutting boards. One cutting board is black. Do not use dark coloured cutting boards - difficult to determine if proper cleaning and sanitizing has been carried out. -Chemicals were properly labelled. Ensure containers are relabelled as needed. *If staff are to wear masks as an added protective barrier, ensure staff properly wear their equipment - nose is not to be exposed. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.