INSPECTION REPORT Health Protection JCHW-B5KSYL

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 15, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE November 20, 2018
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 = 62

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Eleven containers (16L each container) of curry were probed between 9C to 11C. Operator states the sauce was made at 530am. Operator also stated both mixing wands were broken. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Total time of 8hrs had elapsed since the sauce was made. Sauces were discarded in the organics waste container at the time of inspection. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two trays of samosas in the oven were probed at 37C to 45C. Staff stated the items were made 2 hours ago. Oven was turned off at the time of inspection. Corrective Action(s): Potentially hazardous foods must be stored at or below 4C or at or above 60C to prevent the growth of pathogens and or the formation of toxins. Samosas were discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Equipment used for cutting and grating of potatoes and carrots was found to have old food debris on them. 2) Bleach sanitizer pail in the front area had no detectable bleach concentration. Corrective Action(s): 1) Equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment was cleaned and sanitized at the time of inspection. 2) Bleach at 100ppm to 200ppm is required for sanitizing food contact surfaces. Bleach was added and sanitizer was tested at 200ppm at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station soap dispenser was broken. Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was brought to the handwash station at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Garbage can was used to place metal tray to create a work surface for staff. 2) Foods were stored on the floor and container of garlic and oil mixture in a metal pot was stored on the floor under the oven. 3) Foods in the front customer area was not covered. 4) Spray container of Raid for Ants, Roaches, and Earwigs was stored in the kitchen. Corrective Action(s): 1) Garbage can is not to be used as a work surface. Garbage cans are dirty and may result in cross contamination. Work area was relocated at the time of inspection. 2) Foods are to be stored off the floor and protected from potential contamination. Foods were moved off the floor at the time of inspection. 3) Ensure all foods are properly covered with food grade materials and protected from potential customer contamination. Foods were covered with plastic wrap at the time of inspection. 4) Do not store non food grade chemicals in the kitchen to prevent potential contamination of foods. Container of raid was removed at the time of inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seals were torn and mould growth was found in the seals. Corrective Action(s): Repair door seals and ensure all equipment is in good working order. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Front display cooler was at 4C. -Walk-in freezer was at -18C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Kitchen bleach sanitizer pails were both at 200ppm. -Kitchen handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Staff member on-site at the time of inspection had valid FoodSafe Level 1 (Refresher completed Oct 12, 2018). Operator has valid FoodSafe Level 1 (Refresher completed Sept 28, 2018). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B5KSYL
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 met trans fat requirements.
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