INSPECTION REPORT Health Protection AHEN-ASUUQC

PREMISES NAME Diamond Sweets & Restaurant		Tel: (604) 372-4949 Fax:
PREMISES ADDRESS 102 - 7228 192nd St Surrey, BC V4N 5Y3		INSPECTION DATE November 6, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up inspection: -100-200 ppm chlorines sanitizer (1/2 teaspoon bleach per L of water) was available in four different buckets with wiping cloths. Continue setting up bleach water and changing it and the wiping cloth throughout the day to maintain 100 ppm chlorine sanitizer so that food preparation surfaces can be sanitized immediately after each use. Use separate wiping cloths to sanitize surfaces with raw meat juices and ready to eat foods. -A digital probe thermometer was purchased and it was in good working order on-site. Please review the following temperature ranges with food handlers and ensure the probe thermometer is used to verify the following: 1. Cooking: Cook food to at least 74 degrees C internally within 2 hours 2. Cooling: Cool food internally from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours). Use shallow metal pans, stirring, clean ice wands, and/or an ice water bath method to rapidly cool the internal temperature of food. 3. Reheating: Reheat all curries/cold food to at least 74 degrees C within 2 hours prior to serving the food. Reheating can only be done once. Note: Hot-holding is not conducted at the restaurant.