INSPECTION REPORT Health Protection JCHW-BNFTB4

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE April 14, 2020
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 = 47

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Facility had three large pots of sauce/curry cooling and only one mixing ice wand. 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. Operator must obtain additional mixing wands to properly cool hot potentially hazardous foods. While waiting to purchase additional mixing wands, operator will portion sauces into smaller containers and rapidly cool foods in the walk-in freezer. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front sweets cooler was at 7C to 8C. Corrective Action(s): Cold potentially hazardous foods must be maintained at or less than 4C to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted at the time of inspection to 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Five samosas from the previous night were stored in the oven at 50C. Corrective Action(s): Foods at the end of the night must be discarded or cooled properly. 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): Cook line area did not have any bleach sanitizer and clean sanitizer in the front area was less than 50ppm. Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm to properly sanitizer food contact surfaces. Bleach must be prepared at all time during operations. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed washing hands, followed by drying with a reusable cloth towel, prior to using a single use paper towel. Corrective Action(s): Hands must be washed with warm running water and soap, followed by drying with a single use method. Do not use reusable cloth towels to prevent potential cross contamination of hands. Operator rewashed hands and reviewed proper handwashing with operator. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Sweets on the rolling tray were found to have physical contamination (food debris and other unknown substances) on the surface of the food. 2) Scoop was stored inside container of food with the handle directly in contact with the food. Corrective Action(s): 1) All foods must be stored in a manner which prevents contamination. Ensure foods are properly covered and protected from contamination at all times. Tray of sweets were discarded at the time of inspection. 2) Ensure utensils are stored in a sanitary manner at all times to prevent the handle from contaminating the foods. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle of Quats sanitizer was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Container will need to be relabelled as needed. 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 4C (top) and 3C (bottom). -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Blender container and mixer sanitized in the dishwasher area each use. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FOODSAFE Level 1 valid until September 23, 2023 -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.