INSPECTION REPORT Health Protection JCHW-BT9S9L

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE September 8, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE September 15, 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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of partially cooked samosa was at 24C (surface temperature was also at 24C). Corrective Action(s): Potentially hazardous foods must be maintained above 60C or below 4C to prevent the growth of pathogens and or the formation of toxins. Samosas were discarded by the operator 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): Bleach sanitizer pail in the bar area had no detectable chlorine concentration. Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm chlorine to properly sanitizer food contact surfaces. Bleach was prepared at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above cooked chicken the walk-in cooler Corrective Action(s): Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Chicken was relocated at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cutting boards were found to have mould growth in worn out sections. Corrective Action(s): Cutting boards need to be finished or replaced to provide smooth, non-absorbent, and easily cleanable surfaces. Correction date: Today 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sweets cooler was at 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail and spray bottle of degreaser were unlabelled. Corrective Action(s): Ensure all chemicals are labelled to prevent accidental mixing and or misuse of chemicals. Containers 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 -14C. -Prep cooler was at 4C (top and bottom). -Hot potentially hazardous foods cooled rapidly using a mixing wand and the walk-in freezer. Sauces were probed at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Kitchen bleach sanitizer pail was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Equipment (potato press and food processor) were found to be clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -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. COVID-19 -Facility is offering dine-in services. Seating is staggered to provide physical distancing of 2m and no more than 6 patrons per table. -Seating capacity posted at the front entrance. -Generic COVID-19 worksafety plan available be the bar area. COVID-19 safety information posted at the front entrance.