INSPECTION REPORT Health Protection PKUR-CL9QKM

PREMISES NAME Diamond Sweet Shop and Restaurant		Tel: (604) 591-7277 Fax:
PREMISES ADDRESS 160 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE November 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amarjit Singh		NEXT INSPECTION DATE November 17, 2022
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: See report PKUR-CL9Q3Y. Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # PKUR-CL9Q3Y of Nov-14-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Various curries in walk-in cooler registered at 7 C. These curries were made more than 1 day ago. Correction: Adjust temperature of cooler so that it is 4 C or below. All cold potentially hazardous foods must be stored at 4 C or below. Code 302 noted on Routine inspection # PKUR-CL9Q3Y of Nov-14-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Low-temperature dishwasher registered at 0 ppm for chlorine during final rinse cycle. 2. No surface sanitizer available (spray bottles were broken). Correction: 1. Immediately repair/service dishwasher so that it is sanitizing dishes during the final rinse cycle. 2. Ensure a sanitizer solution is available at all times. Staff made a 200 ppm solution in a bucket at the time of inspection.

Comments

Follow-up to report PKUR-CL9Q3Y. Low-temperature has been serviced and now registering at 100 ppm for chlorine during final rinse. Foods were re-located in walk-in cooler to allow for proper air circulation - temperature dropped to 4.5 C and temperature of potentially hazardous foods dropped to 4-5C. Standing cooler at 5 C. Ensure temperature of all coolers and potentially hazardous foods drops down to 4 C. Do not rely on digital temperature gauges on equipment. Always place a thermometer inside the cooler. Continue working on the corrective actions listed in report PKUR-CL9Q3Y.