INSPECTION REPORT Health Protection JCHW-BGJQWB

PREMISES NAME Diamond Sweets and Restaurant		Tel: (604) 593-5566 Fax:
PREMISES ADDRESS 102 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 1, 2019	TIME SPENT 0.75 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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato press was found to have potato debris after cleaning. Corrective Action(s): Ensure all equipment is properly cleaned, followed by sanitizing after each use to prevent potential cross contamination. Equipment was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Fried pakoras were placed into a cardboard box which perviously held bananas without a barrier between the box and the pakoras 2) Fried items by the cash register were stored uncovered. Corrective Action(s): 1) Ensure all foods are stored in a manner which prevents potential contamination. If cardboard boxes are used to stored foods, a barrier must be placed between the food and the box. 2) Ensure all foods are protected from potential customer contamination. Food items were covered with plastic wrap at the time of inspection. 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 -20C. -Prep cooler was at 2C (top and bottom). -Front sweets cooler was at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bleach sanitizer pails were at 100ppm to 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Operator demonstrated good hand hygiene practices at the time of inspection. -Hot potentially hazardous foods cooker previous were at 4C or less. Food items were cooled in a rapid manner. -Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until September 23, 2023. -Please contact the inspector if you have any questions or concerns.