Skip to content
Loading map…

Diamond Sweet Shop and Restaurant

160 - 8047 120th St, Delta · Restaurant

41 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bowl used as scoop and stored in the food.
      • 2. Big containers of dried ingredients/spices observed uncovered on the undercounter shelving.
      • 3. Bag of onion stored on the floor.
      • Corrective Action(s): 1. Please use proper scoops in the dry ingredient bins/bags. Please ensure scoops are stored in a way where handles are not touching the food.
      • 2. Please cover all the bins and do not leave them exposed. Please ensure the containers are also kept in a sanitary manner.
      • 3. Do not store onions on the floor. Not only is this to prevent attraction of pests, the floor is dirty and will contaminate the food and food contact surface once placed on the table.
      • To be corrected by: March 2, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bag of flour observed on the floor
      • 2. Bowl used as scoop, observed stored in the floor
      • 3. Double stacking of uncovered containers of food
      • Corrective Action(s): 1. Please ensure all food is kept off the floor.
      • 2. Please ensure proper scoops are used. Scoops must have handles. Scoops are to be stored where handles are not touching the food.
      • 3. Do not stack uncovered containers. Bottom of containers will touch the top of the food below. Bottom of containers maybe dirty and can contaminate food below.
      • To be corrected by: immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed a bit greasy. Operator state they only get it professionally cleaned every 3months.
      • 2. Please pay attention to the back of the cookline. Grease and food debris observed under and behind the equipment of the cookline.
      • 3. The storage area by the dishwashing area and the double door freezer observed to be dust and cluttered.
      • Corrective Action(s): 1. Staff should be routinely taking the panels down to soak and put in dishwasher.
      • >>> Depending on how much grease is being accumulated, it could be once a week or once every two weeks.
      • 2. Please pull out the equipment routinely to clean under and behind the equipment.
      • 3. Please declutter and reorganize the area. Please also deep clean.
      • To be completed by: Nov 4, 2025
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at 0ppm. This is for the kitchen area.
      • Corrective Action(s): Operator made a fresh bottle of solution that mesasured at 100ppm bleach. Ensure bleach solution is freshly made in spray bottle at least once daily.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Dry spices, sugar, and other seasonings stored in uncovered food bins. Sugar bin has a plastic bowl stored inside being used as a scoop (no handles). Operator stated that these bins are only covered at night. 2. Dough stored in bus bin on the floor next to tandoor and garbage bin (covered in plastic film). Operator stated that the dough is stored there to help the dough rise (warmer spot).
      • Corrective Action(s): 1. Place the covers on the food bins when it is not being used. Only use scoops with handles to scoop out ingredients. This will prevent contamination. 2. Ensure the bus bin with dough inside is not stored directly on the floor. Date to be corrected by: 1 day.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease and dust accumulation observed on the ceiling inisde the kitchen area.
      • Corrective Action(s): Operator stated that the ceiling will be cleaned by a professional company. Date to be corrected by: 2 weeks.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temp dishwasher registered 0ppm chlorine during final rinse. Dishes cannot be properly sanitizer using the dishwasher.
      • Corrective Action(s): Wash dishes in dishwasher then manually sanitize dishes in 100ppm bleach solution in the 2 compartment sink until dishwasher is fixed. Owner is receptive of the temporary solution.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dust accumulation observed on the fan covers and walls of the walk-in cooler. 2. Floors under the prep coolers and deep fryers in the kitchen have grease buildup and food debris.
      • Corrective Action(s): 1. Clean and sanitize walls and fan covers in the walk-in cooler. 2. Clean up grease buildup and food debris under the prep coolers and deep fryers. Follow the cleaning schedule stated in your sanitation plan. Date to be corrected by: 2 weeks.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard boxes are used to store pakoras in the walk-in cooler. The label on the cardboard boxes states that they were used to store raw whole vegetables previously.
      • Corrective Action(s): Cardboard boxes cannot be properly washed and sanitized. Use food-grade containers to store ready-to-eat foods. Date to be corrected by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp dishwasher registered 0ppm chlorine during final rinse. Owner is aware that there is a problem with the sanitizer pump.
      • Corrective Action(s): Owner has contacted a technician to fix the dishwasher. Date to be corrected by: 2 days.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered ppm chlorine during final rinse.
      • Corrective Action(s): Dishwasher required priming. After dishwasher was primed, there was 100 ppm chlorine detected on dishes.
      • Sanitizer concentration must be verified daily. Implement verification procedures immediately. Obtain chlorine test strips.
      • Violation Score: 15
  9. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered 0 ppm chlorine again. Staff were not seen manually sanitizing dishes
      • Corrective Action(s): Repair dishwasher so that it is registering at least 50 ppm chlorine and test daily.
      • Manually sanitize dishes until dishwasher registers at least 50 ppm.
      • Note: this is a repeat violation. Failure to comply may result in further enforcement action.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Garbage bin (that is in use) is used as a counter for large pots and pans.
      • 2. Fly strips hanging above food prep/storage areas.
      • Corrective Action(s): Do not use garbage bins as a food counter. This is a repeat violation.
      • 2. Remove fly strips from food prep/storage area.
      • Correct immediately.
      • Failure to comply may result in further enforcement action.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher registering 0 ppm chlorine.
      • Corrective Action(s): Repair dishwasher so it is dispensing at least 50 ppm chlorine during the final rinse.
      • Correct immediately.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered 0 ppm chlorine during final rinse.
      • Corrective Action(s): Repair dishwasher so that there is a minimum 50 ppm chlorine residual during the final rinse.
      • In the interim, manually sanitize dishes (dishwasher can still be used for washing).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fly strips hung above food prep/storage areas.
      • Food stored underneath sink.
      • Garbage bins used as food contact surfaces.
      • Phones stored on cutting boards.
      • Corrective Action(s): Do not hang fly strips above food contact surfaces.
      • Do not store food under plumbing fixtures.
      • Do not use garbage bins as counters.
      • Do not place phones on food contact surfaces.
      • Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted throughout premises.
      • Corrective Action(s): Premises must be free of premises. Consult pest control company.
      • Increase cleaning/clean-up spills immediately. Do not allow pooling of water.
      • Clean floor drains and dishwashing area.
      • Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher registered 0 ppm chlorine during final rinse.
      • Corrective Action(s): Repair/service dishwasher so that it is sanitizing.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of food stacked on top of eachother without lid.
      • Corrective Action(s): Do not stack food containers without a lid or covering in between. This is a repeat violation. Failure to comply may lead to further enforcement action.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator was not on-site at the time of inspection. No staff had FOODSAFE Level 1 Training.
      • Corrective Action(s): Ensure at least one person is trained at all times. Correct by July 29, 2024.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): The following product is has an interior package labelled "Non Edible and for Industrial Use Only" :
      • RAJA Rangkaat (The Most Suitable Reducing Agent Mostly Used in Textile Industries), 1 KG
      • Operator has been advised in the past (March 20, 2023, Inspection Report PKUR-CQ4URS) that this is not a suitable or safe product for food as indicated by the label.
      • Corrective Action(s): Product was detained by the Environmental Health Officer (EHO).
      • Do not use products that are not meant for human consumption.
      • Provide EHO with receipts and supplier information for this product.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Trays and containers of foods stacked on top of another without a lid or cover in between.
      • Corrective Action(s): Do not stack containers of food without lids.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease and food debris between equipment and ceiling is very dirty.
      • Corrective Action(s): A deep cleaning of the sides of the equipment and ceiling is required. Correct by April 4, 2024.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Operator was informed at a previous inspection to stop using the following product:
      • RAJA Rangkaat (The Most Suitable Reducing Agent Mostly Used in Textile Industries).
      • Corrective Action(s): Operator discarded at the time of inspection. Do not use this product.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Accumulation of flies in front service and dining area.
      • Corrective Action(s): Increasing frequency of cleaning and consult pest control company.
      • Premises should be free of all pests.
      • Remove dead flies from the wall and from the fly light machine.
      • Correct immediately.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient air temperature of walk-in cooler at 8 C. Internal temperature of curries ranged from 6-7C.
      • Corrective Action(s): All food must be stored at 4 C or below. Staff adjusted temperature.
      • Temperature of walk-in cooler had dropped to 5 C at the end of the inspection. Monitor and ensure it drops to 4 C or below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No surface sanitizer available in back of house.
      • 2. Staff seen hand drying dishes.
      • Corrective Action(s): 1. Staff made a sanitizer solution at the time of inspection.
      • Solution registered at 100-200 ppm chlorine.
      • 2. Do not hand dry dishes - let them air dry to prevent re-contamination.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Hands not washed again after using bathroom.
      • Corrective Action(s): All employees entering the kitchen must wash hands again after using the bathroom (double-washing).
      • Discussed with staff when hands must be washed.
      • Do not wear loose/hanging bracelets that can contaminate food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Trays of samosas lined with newspaper.
      • 2. Food containers stacked on top of one another without proper lids in between.
      • 3. Broken lids used to cover food containers.
      • Corrective Action(s): 1. Only use food grade material to line trays/wrap food. Corrected on-site.
      • 2. Do not stack food containers without lids or barriers in between. Corrected on-site.
      • 3. Do not use breaking equipment as this can cause physical contamination. Correct immediately.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 training or equivalent. Operator was not present at the start of the inspection.
      • Corrective Action(s): Ensure at least one person each shift has FOODSAFE Level 1 training or equivalent. Correct by September 17, 2023.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: The following products used as synthetic food colouring agents are both labelled with a warning "Do not fit for human consumption":
      • 1. BUSH PERMICOL Synthetic Food Colour Preparation Orange Red Powder IH 7802, Mfd 02/2022, Lot 5318, Weight 1 kg
      • 2. BUSH PERMICOL Synthetic Food Colour Preparation Orange Red Powder IH 6597, Mfd 02/2022, Lot 0160, Weight 1 kg
      • The following product is has an interior package labelled "Non Edible and for Industrial Use Only"
      • 1. RAJA Rangkaat (The Most Suitable Reducing Agent Mostly Used in Textile Industries), 1 KG (x2)
      • Current labelling on all three products does not allow for this product to be used as a food ingredient.
      • Corrective Action(s): Do not use this product until further notice. HELD stickers placed on all four products.
      • In order to use these products, please provide proof from the manufacturer/wholesaler that these products are intended for human consumption.
      • Please email [email protected] with the above requested information.
      • Correct immediately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Walk-in cooler wall lined with plastic that is falling apart.
      • 2. Leftover canned food not transferred to a food grade container.
      • 3. Containers of food in undercounter cooler and standing cooler stacked on top of eachother without a container.
      • Corrective Action(s): 1. Remove plastic lining as pieces could contaminate food stored in the walk-in cooler.
      • 2. Ensure left over canned food is transferred to a food grade container.
      • 3. Do not stack food containers on top of eachother without covering the food with a food grade lid or cover.
      • Correct immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease and old food debris between equipment.
      • Corrective Action(s): Clean behind, underneath and between all equipment so it is visibly clean. Correct by March 30, 2023.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    1 infraction

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

    2 infractions

    • 205 - 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.
      • Corrective Action(s): 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.
      • Violation Score: 5
      • 302 - 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).
      • Corrective Action(s): 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.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bin used as a stand for large cooking wok during food preparation.
      • Corrective Action(s): Utensils/cooking equipment must only be placed on counters or other food contact surfaces.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is not kept in a clean condition - ceilings are dirty, areas behind and underneath equipment are dirty with old food debris and dust, flour area has pipes caked on with flour.
      • Corrective Action(s): Deep cleaning of facility required immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler at 7 C.
      • Standing cooler at 8 C.
      • Corrective Action(s): All coolers must be at 4 C or below. Adjust/repair as necessary immediately.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: the sanitizer bottles in the back area of the restaurant had 0 ppm Chlorine solution.
      • Corrective Action(s): Effective sanitizer is necessary for sanitizing food contact surfaces to prevent cross contamination of foods being served to customers. Sanitizer should be checked with test strips to confirm efficacy. Accumulation of dust on the sanitizer bottles and having 0 ppm concentration most likely resulted from the sanitizer bottles not being used. Failure to comply may lead to further enfrocement action.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice stored in walk-in cooler without proper fitting lid.
      • Corrective Action(s): Cover the cooked rice with a proper fitting lid for that container. Cooked foods must be stored in food grade containers with proper fitting lids to prevent contamination.
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer for back area not prepared/available for use.
      • 2. Staff were about to continue using tongs that had fallen on the floor.
      • Corrective Action(s): 1. Staff made a sanitizer solution with bleach at 200 ppm. Ensure a sanitizer solution is available at all times and used when needed (after cleaning the counter, before preparing vegetables etc.). This will prevent germs from spreading.
      • 2. Utensils are to be washed and cleaned after they have been contaminated (fallen on the floor, visibly dirty, after using etc.). Staff placed tongs in dishwashing pit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food not kept six inches off the floor. Raita (yogurt) was being prepared in a pail stored on the floor. Bag of open flour stored directly on the floor. Foods cooling in the back area near dry storage area with dolly flipped upside down and wheels of dolly almost directly on top of the pots of food.
      • Corrective Action(s): Yogurt and flour were relocated. Do not store or prepare food directly on the floor. Organize dry storage area so that foods that are cooling are protected from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a cleaning behind equipment (floor and wall behind and underneath the prep table against the walk-in cooler is visibly dirty). Fans in walk-in cooler dusty. Build-up of flour and food debris on appliances on the counter and on food container lids.
      • Corrective Action(s): Clean and sanitize all surface so that they are visibly clean and free of dirt/debris. Frequency of cleaning should be increased to prevent accumulation of dust/debris.
      • Violation Score: 3
  25. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, both chlorine sanitizer bottles registered at 0 ppm when tested through spray nozzle.
      • Corrective Action(s): Bottles did contain 200 ppm chlorine but were not properly dispensing the solution. Ensure each time a bottle is filled with a fresh chlorine solution, the old solution is removed from the pipe by spraying it a few times. Use test strips to verify the concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dirty garbage bins still being used as counter space to hold pots/pans and clean dish trays. Foods continues to remain uncovered in under counter coolers and containers stacked on top of one another without lids. Batches of gulab jaman observed to be cooling in the back storage area where there is a chance of physical contamination from nearby non-food items.
      • Corrective Action(s): Do not use garbage bins as counter space for pots/pans/dishes.
      • Ensure foods are always protected from contamination by covering them with proper lids and storing in clean areas. Do not stack containers without lids on top of eachother.
      • Operator was advised to stop this practice immediately.
      • Violation Score: 9
  26. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Precooked foods are re-heated upon order. Operator stated sometimes small amounts of re-heated potentially hazardous (such as curry) is added back to the cold batch located in the inserts of the prep cooler.
      • Corrective Action(s): Operator to stop this practice immediately. Re-heated foods must not be mixed with cooled foods as this will increase the temperature of the cold potentially hazardous foods making it greater than 4 C. This practice increases the chances of foodborne illnesses by making food enter the danger zone (4 C - 60 C) numerous times.
      • Ensure this is communicated to all kitchen staff.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Acceptable sanitizer solution for food contact surfaces not available. One chlorine sanitizer bottle available and registered at 0 ppm for chlorine. Second sanitizer bottle with blue liquid labelled 'sanitizer' but operator was unaware of which chemical it was..
      • Corrective Action(s): Two new chlorine sanitizer solutions made. Blue liquid discarded by operator. Only use food-grade chemicals on food contact surfaces.
      • Ensure sanitizer solution is available at all times and of adequate strength (1/2 tsp of bleach per litre of water). Check concentration and replace as needed.
      • Ensure wiping cloths that are in use are stored in sanitizer solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food (bucket of chutney) not stored 6 inches off the floor.
      • 2. Bowls (being used as scoops) stored inside food (rice).
      • 3. Bowls of stuffing (potatoes, cauliflower, radish) stored one on top of another without lids/coverings.
      • 4. Cooked food not covered in walk-in cooler.
      • 5. Sugar not properly covered and observed to be contaminated.
      • Corrective Action(s): 1. Ensure all food is stored 6 inches off the floor.
      • 2. Do not leave scoops directly in food.
      • 3. Do not store containers of food on top of one another unless separated/protected by a lid. Operator discarded two bowls of stuffing at the time of inspection.
      • 4 &5. Ensure all food is covered when not in use. Operator discarded sugar at the time of inspection.
      • Correct 1, 2, & 3 immediately.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all refrigeration units were equipped with accurate thermometers.
      • Corrective Action(s): Ensure all refrigeration units (and hot holding equipment) are equipped with accurate thermometers. Check temperatures and keep records as per your food safety plan. Correct by July 21, 2021
      • Violation Score: 1
  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection observed staff not adequately wash hands after handling raw fish.
      • Corrective Action(s): Ensure after handling any raw potentially hazardous foods hands are adequately washed with warm water and liquid soap. Dry hands using single use paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Trays of cooked potato observed stacked one on top of another. One container of cooked rice observed stored on top of another container of cooked rice. Plate for scooping rice out of container stored directly in rice.
      • Corrective Action(s):
      • - When stacking one tray/container on top of another ensure a proper cover is in place.
      • - Do not store any items for dispensing food products directly into the food product. This is an unsanitary practice.
      • .
      • Ensure all food is protected from contamination at all times. Correct immediately.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • - Upright 2 door freezer ambient air temperature approximately -6 degrees C.
      • - Front freezer -13 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Upright 2 door freezer ambient air temperature approximately -6 degrees C.
      • - Front freezer -13 degrees C.
      • Corrective Action(s): Adjust temperature setting or service freezers if required. Ensure units are capable of maintaining -18 degrees C or less. Correct by March 18, 2020.
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Garlic in oil observed being stored at room temperature next to various spices that are added to dishes.
      • Corrective Action(s): After garlic is cooked and placed in oil it must be cooled properly from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Store at or below 4 degrees C or lower the pH to at or below 4.6 to control Clostridium botulinum. Product discarded.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife observed stored in spacing between the table and tandoor oven.
      • Corrective Action(s): Store all knives on the avaiable magnet knife rack. Ensure all utensils are stored in a sanitary manner at all times. Operator has washed the knife in the low temperature dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Various uncovered foods observed in the walk in cooler and prepration cooler ower section. Some food containers observed stored one on top of the other without the use of lids/covers.
      • - Jalebi displayed on top of the display cooler with no cover.
      • Corrective Action(s):
      • - When storing one food container on top of another ensure the containers are provided with lids. Correct immediately.
      • - Any food product on display at the front area must be protected from contamination. Cover jalebi with saran wrap or place behind a sneeze guard. If the jabeli requires cooling before placing out on display do so on the front area counter or in the kitchen.
      • Violation Score: 9
  31. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Jalebi product on top of display case in front service area only half covered.
      • - Numerous food products in the walk in cooler, under the counter cooler, preparation cooler lower section, and upright cooler not covered.
      • Corrective Action(s):
      • - Fully cover the jalebis to protect from contamination.
      • - Cover food products with saran wrap, foil, and tight fitting lids for containers.
      • .
      • Ensure food is protected from contamination at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry product containers with missing lids on shelf of stainless steel table observed to be soiled on outside.
      • Corrective Action(s): Clean and sanitize the soiled dry product containers. Ensure all food containers are maintained in a sanitary condition. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One bleach sanitizer spray bottle spray mechanism not in good working order, unable to spray bleach sanitizer onto food contact surfaces.
      • Corrective Action(s): Replace the spray bottle. Esure all equipment is in good working order. Alternative to using a spray bottle is to prepare a 100ppm bleach sanitizer solution in a container. Reminder to store wiping cloths in this solution when not in use.
      • Violation Score: 3
  32. Follow-Up Inspection

    0 infractions

  33. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large tubs of cooked rice internal food product temperature 11 to 13 degrees C. Operator stated rice was cooked the day before.
      • Corrective Action(s): Discarded. Ensure rice is cooled from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Cool rice using shallow pans.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris accumulations observed on/around spice containers stored on cooking line.
      • Corrective Action(s): Clean and sanitize food containers on a regular basis.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed the following:
      • - Cloth to cover cooked chicken.
      • - Several containers of uncovered food.
      • - Opened cans of food product.
      • Corrective Action(s): Ensure all food is protected from contamination at all times. Do not use cloth to cover food. When covering foods use food grade containers with tight fitting lids, saran wrap, or aluminum foil. Transfer contents from opened cans into food grade containers. Correct immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door screen bottom section damaged. Seal is not complete which can potentially allow the entrance of pests into premise.
      • Corrective Action(s): Replace or service the screen door. Correct by October 29, 2018.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 expired on July 29, 2018.
      • Corrective Action(s): Recertify FOODSAFE level 1 by taking refresher course or taking entire course. Complete by January 1, 2019.
      • Violation Score: 1
  34. Follow-Up Inspection

    0 infractions

  35. Follow-Up Inspection

    0 infractions

  36. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces in inserts at preparation cooler internal food product temperatures 10-13 degrees C. Shredded cheese, cooked chicken etc. in lower section internal food product temperatures 9-11 degrees C.
      • Corrective Action(s): All cold potentially hazardous foods discarded. Ensure cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Two knives stored in holder for tank of chemical suppression material for exhaust canopy.
      • Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Store knives on magnetic knife rack or in a clean tray. Operator has washed knives in the low temperature dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Jalebi stored on tray in front service area not covered or behind a sneeze guard.
      • - Samosa wrap stored on tray covered with a garbage bag.
      • - Pakora stored in cardboard box inside the walk in cooler.
      • Corrective Action(s): Ensure all food is protected from contamination. Operator covered jalebi with saran wrap. Do not use garbage bags to cover or store food products. Do not use cardboard boxes to store cooked deep fryed foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several food containers in the back storage area soiled with food debris and grease accumulations.
      • Corrective Action(s): As discussed in previous inspections clean and sanitize food containers on a regular basis. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold potentially hazardous foods stored in inserts of preparation cooler 10-13 degree C and in lower section 9-11 degrees C. Ambient air temperature ~9 degrees C. Observed condensation water pooling on lower shelf.
      • Corrective Action(s): Do not store any cold potentially hazardous foods until serviced and unit is capable of maintaining 4 degrees C or less. Service immediately.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles with bleach sanitizer solution not labeled identifying contents.
      • Corrective Action(s): Enusre all chemicals, cleaners, and similar agents are stored and adequately labeled identifying contents. Note: one bottles spray mechanism is damaged. Solution is not dispensed from bottle. Correct immediately.
      • Violation Score: 3
  37. Follow-Up Inspection

    0 infractions

  38. Follow-Up Inspection

    0 infractions

  39. Follow-Up Inspection

    0 infractions

  40. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ladles used for cooking stored in container with stagnant room temperature water.
      • Corrective Action(s): Frequently used ladles during busy times may be stored in hot water at or above 60 degrees C. Wash ladles in the low temperature dishwasher after busy times. Instructed staff to wash, rinse, sanitize in 50ppm chlorine of the final rinse cycle of the low temperature dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach or 200pm quats solution is available for disinfecting food contact surfaces at all times. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. This is as per your sanitation plan.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen designated hand sink behind swinging doors obstructed from use by linen bags containing aprons.
      • Corrective Action(s): Ensure all designated hand sinks are clear of obstructions and provided with liquid soap and paper towels at all times. Future non compliance may result in the issuance of a violation ticket.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Numerous food products observed uncovered in the walk in cooler, upright cooler, and under the counter section of the preparation cooler.
      • Corrective Action(s): Ensure all food is proteted from contamination at all times. Cover all food containers with tight fitting lids. Cover food trays with saran wrap. Correct immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant dust accumulations observed on the ceiling tiles and air duct above the main food preparation area.
      • Corrective Action(s): Thoroughly clean and sanitizer the ceiling tiles and in/around the air duct. Correct by January 22, 2018.
      • Violation Score: 3
  41. Follow-Up Inspection

    0 infractions