INSPECTION REPORT Health Protection AHEN-B4CUM2

PREMISES NAME Diamond Sweets & Restaurant		Tel: (604) 372-4949 Fax:
PREMISES ADDRESS 102 - 7228 192nd St Surrey, BC V4N 5Y3		INSPECTION DATE September 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE September 20, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces (e.g. dishware, utensils, etc.) were not properly sanitized as the dishwasher was dispensing 0 ppm chlorine sanitizer at the beginning of the inspection. The chlorine sanitizer was very low in the bottle as well. Corrective Action(s): Person in charge replaced the chlorine sanitizer with a full bottle and primed it. 50-100 ppm chlorine sanitizer was detected at the plate after the dishwasher final rinse after running the dishware through it. Food contact surfaces were rewashed and sanitized through the dishwasher during the inspection to make sure that they have been sanitized. 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 detected from the dishwasher. The chlorine sanitizer in the bottle was at a low level and nearly empty. Corrective Action(s): The nearly empty chlorine sanitizer bottle was replaced with a second full chlorine sanitizer bottle, the Person In Charge primed the dishwasher, and then ran it. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate. . Please maintain a dishwasher log to check the dishwasher final rinse chlorine residual at least on a daily basis and record it on the log. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cold food (multiple trays of samosas and pakoras) were not covered inside the walk-in-cooler and were stored below the cooler fans. Corrective Action(s): Staff covered the food products with saran wrap inside the walk-in-cooler. Make sure food is kept covered in food grade materials to protect it from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Four light covers in the kitchen had buildup of dust and debris over them. Corrective Action(s): Clean the existing light covers to maintain them in a sanitary condition and to prevent debris from falling over food. Alternatively, the light covers may be replaced with new shatterproof light covers to maintain the food premises in a sanitary condition. Correct by September 20, 2018. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one on shift had valid FOODSAFE Level 1/equivalent course training at the time of inspection in the absence of the Operator. Corrective Action(s): Ensure at least one person in the absence of the Operator maintains valid FOODSAFE Level 1 or equivalent course training (by successfully completing the FOODSAFE Level 1 refresher course or re-passing the FOODSAFE Level 1 full course) ; Correct immediately. This is a regulatory requirement under the Food Premises Regulation. A follow up inspection will be conducted in two weeks time to check for compliance with the Food Premises Regulation. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C (40 degrees F). Walk-in-freezer was at or below -18 degrees C (0 degrees F) (actually measured at -20 degrees C). Food (curries, samosas, potatoes, and pakoras) in the walk-in-cooler were at or below an internal temperature of 4 degrees C. Cooling temperatures were reviewed: Cool food from 60 degrees C to 20 degrees C quickly within 2 hours and 20 degrees C to 4 degrees C quickly within 4 hours. 100 ppm chlorine sanitizer was setup inside buckets with wiping cloths. No signs of recent pest activity were evident at the time of inspection. Ice machine was in a clean condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B4CUM2
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: 0.25 hour Specific comments:
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