INSPECTION REPORT Health Protection MBEK-D22V8E

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE February 1, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Ice scoop stored directly within ice. - Raw chicken stored above paneer in walk-in cooler. Corrective Action(s): - Removed. Ensure all staff are aware of procedures for ice scoop to prevent potential contamination of ice. A container was placed near the ice machine for the storage of the ice scoop. - Raw chicken relocated to another area not located above ready-to-eat food. Ensure raw animal products are not stored above ready-to-eat foods to limit potential contamination of food below in case there is leakage of raw juices which may contaminate food or food packaging. Note: Both paneer and chicken were in plastic packaging, no signs of leakage. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): One mesh wire strainer was observed to be damaged/frayed. Note: It was stated that strainer is not used. Corrective Action(s): Discarded. Ensure equipment and utensils are maintained in good working order to limit potential physical contamination of food. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff/management on duty had valid FOODSAFE Level 1 (or equivalent) certification at time of inspection. Corrective Action(s): Ensure that at all times during operations, in the operator's absence, at least one staff on duty has valid certification for FOODSAFE Level 1 or its equivalent course. It is recommended to have additional staff certified above this minimum requirement. Date to be corrected by: March 1, 2024. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. Thermometers available for cold holding units. Hand washing stations (sweets area, bar, kitchen, washrooms) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Other sinks (2-compartment, warewashing) supplied with hot and cold running water. Low temperature dishwasher measured at 100 ppm chlorine sanitizer in the rinse residual at the utensil surface (required: 50 ppm minimum). Bleach water sanitizer available in buckets at 100 ppm chlorine. Wiping cloths stored in buckets. Probe thermometer available on site for internal food temperature checks. Ventilation canopy and stored equipment in sanitary condition. No signs of pest activity observed at time of inspection.