INSPECTION REPORT Health Protection PKUR-CCDUSJ

PREMISES NAME Diamond Sweet Shop and Restaurant		Tel: (604) 591-7277 Fax:
PREMISES ADDRESS 160 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE March 10, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Amarjit Singh		NEXT INSPECTION DATE March 24, 2022
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer for back area not prepared/available for use. 2. Staff were about to continue using tongs that had fallen on the floor. Corrective Action(s): 1. Staff made a sanitizer solution with bleach at 200 ppm. Ensure a sanitizer solution is available at all times and used when needed (after cleaning the counter, before preparing vegetables etc.). This will prevent germs from spreading. 2. Utensils are to be washed and cleaned after they have been contaminated (fallen on the floor, visibly dirty, after using etc.). Staff placed tongs in dishwashing pit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food not kept six inches off the floor. Raita (yogurt) was being prepared in a pail stored on the floor. Bag of open flour stored directly on the floor. Foods cooling in the back area near dry storage area with dolly flipped upside down and wheels of dolly almost directly on top of the pots of food. Corrective Action(s): Yogurt and flour were relocated. Do not store or prepare food directly on the floor. Organize dry storage area so that foods that are cooling are protected from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires a cleaning behind equipment (floor and wall behind and underneath the prep table against the walk-in cooler is visibly dirty). Fans in walk-in cooler dusty. Build-up of flour and food debris on appliances on the counter and on food container lids. Corrective Action(s): Clean and sanitize all surface so that they are visibly clean and free of dirt/debris. Frequency of cleaning should be increased to prevent accumulation of dust/debris. Violation Score: 3

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

Comments

Routine Inspection -Corner hand sink in kitchen area obstructed by swing door. Note: Swing door is kept open at all times allowing all staff to use the hand sink adjacent to swing door. Laundry tub hand sink also available for kitchen staff. -Hand sinks equipped with hot and cold running water, liquid soap and paper towels. -Low temperature dishwasher registered for 100 ppm chlorine - good. **Walk-in cooler registered at 7 C. **Display cooler with sweets registered below 7 C. Note: Walk-in cooler and display cooler were being opened and closed throughout the inspection as the establishment was busy and they had recently just received a delivery. Ensure cooler is able to maintain an ambient air temperature of 4 C. Verify throughout the day and adjust if needed. -Display cooler with savory snacks not being used as a cooler. Storage of savory snacks and non-potentially hazardous foods. Follow your food safety plan for the storage of potentially hazardous foods. -Two-door freezer registered below -18 C. -Prep cooler with inserts registered at 4 C or below. -Prep cooler registered below 4 C. -Upright cooler registered below 4 C -Chest freezer registered at -18 C. -Permit to Operate posted. -Food Safe requirements met at the time of inspection. **Organize dry storage area so that is accessible for inspection and cleaning. During the inspection, pails of food were impeding entrance to dry storage corner. Unable to inspect due to the volume of dry foods kept there.