INSPECTION REPORT Health Protection JCHW-BNNR2C

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 14, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Harwinder Lidder		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanicide spray bottle was labelled as "Chemical" Corrective Action(s): Ensure sanicide spray bottle is labelled with the same name on the label of the original bottle. Chemicals must be properly labelled to prevent accidental mixing of chemicals. Sanicide and bleach sanitizers cannot mix. Violation Score: 3

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

Comments

-Follow-up inspection to April 14, 2020. -Bleach sanitizer pail by the cook line was at 200ppm. Bleach sanitizer pail by the bar area was at 100ppm. -No hot potentially hazardous foods cooling at the time of inspection. Operator has purchased an additional small cooling wand. Ensure facility does not make more sauces than can be properly cooled at the same time (no more than 2 containers at a time). -Front sweets cooler was at 3C. -No cooked foods stored between 4C to 60C inside the oven at the time of inspection. -Staff hand hygiene practices improved at the time of inspection. Observed staff drying hands with single use paper towels after proper handwashing. -Scoops were stored in a proper manner at the time of inspection. -Did no observe any sweets on the cooling rack at the time of inspection. Ensure the cooling rack is maintained in a sanitary condition to prevent potential contamination of foods. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.