INSPECTION REPORT Health Protection AHEN-ASQURV

PREMISES NAME Diamond Sweets & Restaurant		Tel: (604) 372-4949 Fax:
PREMISES ADDRESS 102 - 7228 192nd St Surrey, BC V4N 5Y3		INSPECTION DATE November 2, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE November 03, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in on bucket full of water at the time of inspection in the entire facility. Raw meat was not being prepared on-site today and was not stored in the coolers either. Corrective Action(s): Operator set up 100 ppm chlorine sanitizer inside two buckets, placed a new wiping cloth into them, and sanitized the prep. surfaces. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was set up inside the buckets. Water present inside one bucket that the operator mentioned was filled up with bleach water earlier this morning. Corrective Action(s): Ensure the following criteria is met: -100 ppm chlorine sanitizer is set up throughout the whole day when food preparation/service is occurring. -Change the bleach water and the wiping cloth frequently throughout the day (e.g. morning time, lunch time, dinner time) to maintain 100 ppm chlorine sanitizer. -Ensure wiping cloths are kept immersed in the bleach water between use and are then used to sanitize food prep. surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available onsite. All curries probed in the walk-in-cooler were at or below 4 degrees C. Corrective Action(s): Obtain a probe thermometer immediately to check the following: -Cooked food is heated/reheated to at least 74 degrees C within 2 hours -Food (curries, samosas, pakoras) are cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within an additional four hours (total time of 6 hours). Violation Score: 1

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

Comments

Permit to Operate was posted in a conspicuous location. Handsinks (in the kitchen, sweet area, front service area, bar, and washrooms) were supplied with hot and cold running water, liquid soap, and paper towels. Walk-in-cooler, prep. cooler, sweets cooler, and display cooler for sauces were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. No hot holding of food was occurring. Dishwasher final rinse chlorine residual was at 100 ppm at the plate. Chlorine test papers were available on-site. No signs of recent pest activity were observed at the time of inspection. NOTE: Operator's FOODSAFE was dated April 30, 2012 (issued before July 2013) which will expire on July 29, 2018. Ensure that the operator and at least one staff member on-site in the absence of the Operator maintains valid FOODSAFE training by successfully completing a FOODSAFE Level 1 refresher course or the full FOODSAFE Level 1 course. Refer to www.FOODSAFE.ca for details.