INSPECTION REPORT Health Protection JCHW-AEDTE5

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 3, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE October 19, 2016
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitation in the front bar area had no sanitizer and kitchen sanitizer pail bleached out the test strip. Corrective Action(s): Bleach sanitizer at 100ppm to 200ppm in each food preparation area to allow for sanitizing of food contact surfaces. Bleach at 100ppm to 200ppm was prepared at the time of inspection. Signage provided for operator to post regarding proper mixing of sanitizer solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station (shared with 3 compartment sink) in the back area where samosas were being prepared did not have any liquid hand soap. Corrective Action(s): All handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Staff must have adequate access to a handwash station in each food preparation area. Liquid hand soap was replaced at the time of inspection. Two handwash signs were provided for the operator to post at the two handwash stations in the kitchen. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A cooking sheet was placed directly on top of samosa fillings when staff member was making samosa. 2) Food items in the prep cooler were all uncovered. 3) Scoop was stored inside dry ingredient containers. Corrective Action(s): 1) Do not place cooking sheet directly on top of ingredients - cooking sheet may potentially contaminate ingredients. Either plastic wrap, wax paper, or another type of food grade material is to be between the food and cooking sheet. Cooking sheet was relocated at the time of inspection. 2) Food items must be properly covered to prevent potential contamination of foods. Correction date: Today 3) Do not store scoops directly inside ingredient containers - handle may contaminate ingredients. Scoops must be stored in a sanitary manner at all times. Scoop was relocated at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pails were unlabelled. Corrective Action(s): Ensure all sanitizer pails are properly labelled with the contents and mixing instructions to prevent accidental mixing or misuse of chemicals and also to instruct staff on proper preparation of sanitizing solution. Once labels begin to fall off, ensure containers are relabelled. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Prep cooler was at 5C (top - lunch rush) and 4C on the bottom. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -General sanitation satisfactory. Ensure staff pay more attention to the door seals of the prep cooler - old food debris was found accumulating on the seals. -No signs of pests noted at the time of inspection. -Tandoori chicken prepared this morning was probed at 5C - items appeared to be properly cooled. *Samosas prepared at 2pm had an internal temperature of 51C to 53C stored inside an oven (not turned on). Operator stated these items were for pick-up at 215pm. Potentially hazardous foods cannot be stored between 4C to 60C for greater than 2 hours. Operator must either properly cool samosas, reheated samosas and hot hold at 60C or greater, or samosas must be discarded after 2 hours. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AEDTE5
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 were complaint with the Trans Fat requirement.
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