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Diamond Sweets and Restaurant

102 - 15933 Fraser Hwy, Surrey · Restaurant

28 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Vegetable chopper had dried on food debris. Operator stated chopper was last used this morning. Inspection conducted in late afternoon.
      • Corrective Action(s): Repeat violation. Equipment was cleaned and sanitized during the inspection. Ensure equipment and utensisl are thoroughly cleaned and sanitized after each use. Discussed progressive enforcement.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): - A bucket containing dry ingredients had evidence of potential rodent contamination. Lid was not secured.
      • - Single use containers were stored on a shelf where rodent droppings were present.
      • Corrective Action(s): Discarded. Ensure food and food equipment/utensils are protected from potential contamination at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable chopper had dried on food debris on the food contact surfaces.
      • Corrective Action(s): Equipment was cleaned and sanitized during the inspection. Ensure equipment and utensils are thoroughly cleaned then sanitized after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw fish stored above yogurt in walk in cooler (note: fish on tray, yogurt covered).
      • - Non-food grade lubricant observed on the premises. Operator stated lubricant was for the dough mixer parts.
      • Corrective Action(s): - Raw fish moved. Ensure raw food is not stored above ready to eat food.
      • - Ensure food grade lubricant is used for food equipment. Immediately discontinue use of the non-foodgrade lubricant.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed on throughout the premises, including shelves (dry storage area), floors, behind/under equipment, and in the cabinets/shelves where the kitchen hand sink is located. Four mice observed in traps.
      • Corrective Action(s): - Ensure premises is re-serviced by pest control and traps are reset.
      • - Ensure the entire facility and all areas affected by droppings are thoroughly cleaned and disinfected by March 13, 2026. Staff began cleaning during inspection.
      • - Ensure all counters and food contact surfaces/equipment are sanitized at the start of the day and before each use as a precaution.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes/gaps observed in walls/ceiling, including where wires/plumbing enters and a gap to the right of the cabinet where the kitchen hand sink is located.
      • Corrective Action(s): Ensure all holes/gaps that may permit pest entry are effectively sealed (e.g. gaps 1/4" or larger). Date to be corrected by: March 26, 2026.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris, oil, and other debris/droppings observed in hard to reach areas and equipment (non-food contact).
      • Corrective Action(s): Ensure the entire premises receives a deep cleaning. Ensure all areas of the premises are part of a cleaning schedule and are regularly cleaned (e.g. storage shelves, cabinets, floors under and behind equipment, and so on). Date to be corrected by: March 19, 2026.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff on site had FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Operator arrived on site during inspection (operator's certificate is valid to September 15, 2028).
      • Ensure in the operator's absence, at least one staff member on duty has valid FOODSAFE Level 1 or equivalent certification.
      • Violation Score: 1
  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 water surface sanitizer in a bucket in the kitchen area had no detectable chlorine.
      • Corrective Action(s): Sanitizer was changed and concentration was measured at 100 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations in order to kill/inactivate potential pathogens that may remain on surfaces. Ensure all surfaces are resanitized.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink located in sweets area had no liquid soap.
      • Corrective Action(s): Liquid soap provided. Ensure all hand washing stations are accessible and are supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper hand washing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed under food prep sink and on storage area shelving.
      • Corrective Action(s): Ensure all areas of the premises affected by droppings are thoroughly cleaned and santized today. Have premises re-serviced by pest control.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes/gaps that may potentially permit pest entry observed in dry storage area. Operator was shown areas during the inspection.
      • Corrective Action(s): Ensure all holes/gaps that may potentially permit pest entry are effectively sealed. Date to be corrected by: August 25, 2025.
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs were stored above potential ready-to-eat foods.
      • Corrective Action(s): Ensure eggs are stored below ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container garlic, oil, and other ingredients was stored at room temperature - 25C.
      • Corrective Action(s): Mixtures of garlic and oil are considered potentially hazardous and may allow for the growth of botulism and/or the formation of botulism toxins. Garlic and oil mixture must be stored at below 4C or above 60C. Garlic and oil mixture was placed in the cooler at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Robo grater was found to have food debris on the grater and the grater guide/cover. Power was wrapped around the grater indicating it was no longer in use.
      • Corrective Action(s): All equipment must be properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Robo grater was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff in the back making samosas was observed wiping her nose with the back of her hand and continued to make samosas without handwashing. Staff was previously cited for cleaning her ear canal with her finger and continued to handle food without washing her hands.
      • 2) Chef was observed with a yellow cloth towel around his waist and was observed wiping his hands on his apron numerous times.
      • Corrective Action(s): 1) Staff must practice good hand hygiene practices at all times while handling food to prevent direct contamination of foods. Staff member was immediately instructed to wash her hands properly.
      • 2) Staff must properly wash their hands with hot and cold running water, liquid hand soap, and dry using a single use method. Review handwashing procedures with all staff. Chef removed yellow towel from waist.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food was stored on the floor.
      • 2) Food is covered with clear garbage bags and staff unable to explain the use of an oily black garbage bag in the kitchen. Garbage bag was originally located by the dough roller and staff quickly moved the bag to the bag storage area.
      • 3) Tomato sauce was stored in an opened metal can.
      • Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination.
      • 2) Ensure all bags used to cover/contact foods are considered. Garbage bags (clear or black) may not be safe for the contact of food, as they may not be food grade.
      • 3) Once canned foods are opened, contents must be transferred to a food grade container to prevent potential contamination of foods. Sauce was transferred to a food grade container at the time of inspection.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen, along the ledge by the mop sink. Staff stated pest control services have been on-site.
      • Corrective Action(s): Clean and sanitize areas affected with rodent droppings. Use an integrated pest control strategy to prevent further pest infestation.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were found along the ledge by the mop sink.
      • Corrective Action(s): Clean and sanitize areas affected with rodent droppings.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Kitchen bleach sanitizer pail was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Check containers on a regular basis and relabel as needed. Container was labelled at the time of inspection.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer detected in bleach water sanitizer bucket for front area.
      • Corrective Action(s): Sanitizer was remade and tested at 200 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces (including incidental food contact surfaces). e.g. 100 to 200 ppm chlorine. Verify with chlorine test strips. Resanitize all surfaces in front area.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in the following areas:
      • - Bar (on floor only)
      • - Small prep table to right of walk-in cooler (lower storage shelf and floor only; dry food stored in buckets with lids)
      • - Small prep table to right when entering kitchen (lower storage shelf and floor only; dry food stored in buckets with lids)
      • - Under two-compartment sink in prep area
      • - Dry storage (where cans are stored), electrical panel area.
      • Corrective Action(s): Remove all items and ensure above-noted areas are thoroughly cleaned and sanitized today. Sanitize all cans today.
      • Transfer food product to dry, clean and sanitized buckets with lids and rewash and sanitize current dry storage buckets (food debris present) today.
      • Contact pest control to re-service the premises once all cleaning is complete.
      • Pests can contaminate food / food contact surfaces.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Several missing chunks of tile observed on floor, particularly in the dishwashing area.
      • - Several items stored on the premises, some which may not be required for business use.
      • - Missing ceiling tiles in dry storage area. Mice have direct access from ceiling along wires down to electrical panel and into premises (droppings observed in these areas).
      • - Wooden shelves where canned food is located are not sealed
      • Corrective Action(s): - Repair floors to provide a continuous smooth, non-absorbent, easy to clean and sanitize, non-slip surface suitable for the intended purpose. Areas with missing tile accumulate water and debris, providing a breeding ground for flies and attractant for other pests. Date to be corrected by: September 20, 2024.
      • - Declutter and organize all storage areas to allow for effective cleaning and minimize harbourage areas for pests. Remove items not required for business use to provide additional storage space. Store bagged product in bins to help prevent access by pests and to help facilitate cleaning. Date to be corrected by: September 13, 2024.
      • - Replace all ceiling tiles. Effectively seal access points (for example, along wires/pipes that travel down from the ceiling) against pest entry. Locate and seal any additional gaps/holes that may permit pest entry (e.g. 1/4" or larger). Date to be corrected by: September 20, 2024.
      • - Seal all exposed wood to provide a surface that is smooth, non-absorbent, easy to clean and sanitize, and suitable for the intended purpose. Date to be corrected by: September 8, 2024.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Ice scoop stored directly within ice.
      • - Raw chicken stored above paneer in walk-in cooler.
      • Corrective Action(s): - Removed. Ensure all staff are aware of procedures for ice scoop to prevent potential contamination of ice. A container was placed near the ice machine for the storage of the ice scoop.
      • - Raw chicken relocated to another area not located above ready-to-eat food. Ensure raw animal products are not stored above ready-to-eat foods to limit potential contamination of food below in case there is leakage of raw juices which may contaminate food or food packaging. Note: Both paneer and chicken were in plastic packaging, no signs of leakage.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): One mesh wire strainer was observed to be damaged/frayed. Note: It was stated that strainer is not used.
      • Corrective Action(s): Discarded. Ensure equipment and utensils are maintained in good working order to limit potential physical contamination of food.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff/management on duty had valid FOODSAFE Level 1 (or equivalent) certification at time of inspection.
      • Corrective Action(s): Ensure that at all times during operations, in the operator's absence, at least one staff on duty has valid certification for FOODSAFE Level 1 or its equivalent course. It is recommended to have additional staff certified above this minimum requirement. Date to be corrected by: March 1, 2024.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of cooked dal located in walk-in cooler was measured at an internal food temperature of 6 to 7 degrees C. It was stated that dal was cooked the day before.
      • Corrective Action(s): Discarded by staff. Ensure potentially hazardous food is cooled from 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within the next four hours or less in order to limit the growth of microorganisms (including potential disease-causing microorganisms) and the potential production of toxins.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on vegetable chopper. Vegetable chopper last used this morning, per staff. Note: Inspection conducted in afternoon.
      • Corrective Action(s): Above-noted equipment was cleaned and sanitized at the time of inspection. Ensure all food equipment and utensils are properly cleaned and sanitized after use to protect food from potential contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer (chlorine) detected in the rinse residual at the utensil surface for the low temperature dishwasher. Minimum required: 50 ppm chlorine. Dishwasher was tested over multiple cycles. Note: no sanitizer observed being dispensed during cycle.
      • Corrective Action(s): Technician was contacted and arrived on site during inspection. After technician serviced dishwasher, sanitizer in rinse residual at the utensil surface measured 50 ppm chlorine or more (tested over multiple cycles). All equipment and utensils to be resanitized.
      • Discussed: Chlorine test strips are available on site. Ensure dishwasher is being checked as per your sanitation plan.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food items observed to be uncovered in walk-in cooler and in dry storage.
      • 2. Mesh bags of potatoes and onions stored directly on floor.
      • 3. Ice scoop stored in countertop ice machine, with handle directly in contact with ice.
      • Corrective Action(s): 1. Food items covered. Ensure food is covered to protect from potential contamination.
      • 2. Mesh bags of potatoes and onions removed from floor. Ensure food is stored off the floor to protect from potential contamination.
      • 3. Ice scoop removed. Ensure ice scoop is stored in a manner where the handle does not come into contact with the ice (for example, storing the scoop in a clean, dry container outside of the ice machine).
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets of frozen curry observed to be thawing at ambient temperature. Surface temperature approx. 10 degrees C. Note: Items still frozen in centre.
      • Corrective Action(s): Ensure frozen potentially hazardous food is properly thawed to limit the growth of microorganisms (including potential disease-causing microorganisms and their toxins). One method of proper thawing is thawing in a cooler at 4 degrees C or less.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. Tin can intended to be used as a sugar scoop. Tin can had sugar on it and staff stated it was used for this purpose. Note: tin can shows signs of wear/deterioration.
      • 2. It was stated that plastic liquor bottles (washed) are being used as ice wands for cooling food. Several plastic liquor bottles with frozen liquid observed in walk-in freezer.
      • 3. One rack in walk-in cooler is showing signs of deterioration.
      • Corrective Action(s): 1. Discarded. Ensure scoops are smooth, non-porous, easy-to-clean and suitable for the intended purpose.
      • 2. Liquor bottles not designed to be used for the above-noted purpose. Suitable ice wands designed for this purpose to be used instead.
      • 3. Ensure racks in walk-in cooler are smooth, non-porous, easy-to-clean and suitable for the intended purpose. Replace / refinish as required to meet this criteria. Date to be corrected by: August 1, 2023.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not capable of sanitizing dishes (no chlorine detected in rinse residual).
      • Corrective Action(s): Technician arrived on site and serviced dishwasher. Dishwasher was capable of sanitizing following service (50 to 100 ppm chlorine detected in rinse residual at utensil surface).
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): 1. Two chemical bottles stored in dishwashing area are unlabeled.
      • 2. Paint stored in dry food storage area.
      • Corrective Action(s): Ensure all chemicals are properly labeled to identify their contents, and ensure all chemicals and similar products are stored separately from food.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Indicator fluid is separated in thermometer located within sandwich cooler.
      • Corrective Action(s): Provide an accurate thermometer for the above-noted cooler in order to verify the unit temperature. Date to be corrected by: July 19, 2023.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer not available in kitchen prep area
      • Corrective Action(s): Prepare food contact surface sanitizer by mixing one teaspoon bleach in one litre of water or one tablespoon in litre water to prepare 100ppm chlorine residual
      • Fresh solution was prepared in bucket at the time of inspection
      • If you are preparing quats based solution, follow manufacturer's directions.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in food prep area was observed with utensils stored in it
      • Corrective Action(s): Remove utensils (ladle) from the handsink. Ensure that handsink is never blocked and is always available for staff to wash hands
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Several food items were not covered in the coolers
      • - A car of chutney was stored uncovered near handwashing station directly below paper towel dispenser
      • Corrective Action(s): - Keep all food items well covered with lids or plastic wrap
      • - Store chutney away from handsink or paper towel dispenser. Keep it covered to protect it from any potential contamination
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish was left out at room temperature to thaw
      • Corrective Action(s): Temperature (surface) was noted between 2-4C. Move all fish to cooler and thaw it temperature less than 4C
      • - Always thaw frozen food products inside cooler at temperature less than 4C or under running cold water
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Bucket of sweets was found to be mouldy.
      • Corrective Action(s): Ensure stock is checked on a regular basis and mouldy foods are discarded. Sweets were discarded 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): No bleach sanitizer was available in the kitchen prep area.
      • Corrective Action(s): Each food prep area must have access to sanitizing supplies to ensure food contact surface are sanitized on a regular basis. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed picking ears with her finger, followed by handling a pan of rice. Staff member stated she was adjusting her mask.
      • Corrective Action(s): Staff must adhere to proper hand hygiene practices to prevent the contamination of foods. Rice was discarded at the time of inspection.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail in bar area had no detectable chlorine concentration.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was prepared at 200ppm at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed picking ear with finger and continued to handle a pan of rice without proper handwashing. Staff member claimed to be adjusting mask.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices and wash hands when they become contaminated to prevent potential contamination of foods.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two bags of onions were stored on the floor.
      • 2) Large can of tomato sauce was severely dented.
      • Corrective Action(s): 1) Foods must be stored off the ground and protected from potential contamination.
      • 2) The safety of severely dented cans of food cannot be guaranteed. Stock should be checked upon delivery and all dented cans must be removed and returned to the supplier. Tomato sauce was discarded at the time of inspection.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen food was thawing at room temperature.
      • Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water, in a cooler at 4C or less or as part of the cooking process. Food was placed in a cooler at 4C at the time of inspection.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front sweets cooler was at 8C.
      • Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light shield missing from light fixture in the kitchen.
      • Corrective Action(s): Ensure all light fixtures have shatter shields to prevent potential broken glass contamination of foods.
      • Violation Score: 1
  16. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bar bleach sanitizer pail did not have any detectable bleach concentration.
      • Corrective Action(s): Bleach sanitizer must be maintained between 100ppm to 200ppm to properly disinfect food contact surfaces. Bleach must be made fresh daily, and throughout the day, depending on use. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above cooked rice in the walk-in cooler. This is a repeat violation.
      • Corrective Action(s): Ensure raw foods are stored below and separate from ready-to-eat foods to prevent potential contamination of foods. Raw chicken was relocated at the time of inspection.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 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
    • 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
  18. Follow-Up Inspection

    1 infraction

    • 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
  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Facility had three large pots of sauce/curry cooling and only one mixing ice wand.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Operator must obtain additional mixing wands to properly cool hot potentially hazardous foods. While waiting to purchase additional mixing wands, operator will portion sauces into smaller containers and rapidly cool foods in the walk-in freezer.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front sweets cooler was at 7C to 8C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at or less than 4C to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted at the time of inspection to 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Five samosas from the previous night were stored in the oven at 50C.
      • Corrective Action(s): Foods at the end of the night must be discarded or cooled properly. Samosas were discarded 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): Cook line area did not have any bleach sanitizer and clean sanitizer in the front area was less than 50ppm.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm to properly sanitizer food contact surfaces. Bleach must be prepared at all time during operations. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed washing hands, followed by drying with a reusable cloth towel, prior to using a single use paper towel.
      • Corrective Action(s): Hands must be washed with warm running water and soap, followed by drying with a single use method. Do not use reusable cloth towels to prevent potential cross contamination of hands. Operator rewashed hands and reviewed proper handwashing with operator.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sweets on the rolling tray were found to have physical contamination (food debris and other unknown substances) on the surface of the food.
      • 2) Scoop was stored inside container of food with the handle directly in contact with the food.
      • Corrective Action(s): 1) All foods must be stored in a manner which prevents contamination. Ensure foods are properly covered and protected from contamination at all times. Tray of sweets were discarded at the time of inspection.
      • 2) Ensure utensils are stored in a sanitary manner at all times to prevent the handle from contaminating the foods.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle of Quats sanitizer was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Container will need to be relabelled as needed.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 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
    • 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
  21. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer pail in kitchen still has not been labelled.
      • Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing or misuse of chemicals.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mixer and potato cutter were found to have food debris after cleaning.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Items with built on food may require additional presoaking prior to washing. Equipment was washed and sanitized at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station and men's washroom did not have any liquid hand soap. Front handwash station had a bottle of hand sanitizer in place of handwashing.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Monitor handwash station supplies and refill as needed. Hand sanitizer cannot be used in place of proper handwashing. Liquid hand soap was replaced in both washroom and front area at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator was observed moving a garbage can, followed by handling a mixing wand to prepare food without proper handwashing.
      • Corrective Action(s): Operator and all staff must adhere to good hand hygiene. Hands must be properly washed whenever hands become potentially contaminated. Operator to review with all staff proper handwashing procedures. Also, staff are not to wipe their hands on reusable cloth towels - may result in cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two boxes of frozen samosas were found stored in cardboard banana boxes and three boxes of pakora were found stored in cardboard banana boxes in the walk-in cooler.
      • 2) Opened can of tomato sauce was found stored in the walk-in cooler
      • Corrective Action(s): 1) Cardboard boxes are not an acceptable food contact surface. Cardboard cannot be cleaned and sanitized. Furthermore, used cardboard boxes may result in potential cross contamination. Obtain containers which are smooth, non-absorbent, easily cleanable, and non-toxic for the storage of foods.
      • 2) Once canned foods are opened, their contents must be transferred into a food grade container with proper covers to prevent potential cross contamination.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Light cover is missing from the light fixture in the kitchen.
      • Corrective Action(s): Ensure all light fixtures are covered with shatter shields to prevent potential broke glass contamination of foods.
      • Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Door seals in the prep cooler require repairs.
      • Corrective Action(s): Repair or replace door seals to prevent the loss of cold air and the accumulation of food debris.
      • Correction date: 1 month
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer pail and spray bottle are not labelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off or fade, they need to be relabelled.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Eleven containers (16L each container) of curry were probed between 9C to 11C. Operator states the sauce was made at 530am. Operator also stated both mixing wands were broken.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Total time of 8hrs had elapsed since the sauce was made. Sauces were discarded in the organics waste container at the time of inspection.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two trays of samosas in the oven were probed at 37C to 45C. Staff stated the items were made 2 hours ago. Oven was turned off at the time of inspection.
      • Corrective Action(s): Potentially hazardous foods must be stored at or below 4C or at or above 60C to prevent the growth of pathogens and or the formation of toxins. Samosas were discarded 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): 1) Equipment used for cutting and grating of potatoes and carrots was found to have old food debris on them.
      • 2) Bleach sanitizer pail in the front area had no detectable bleach concentration.
      • Corrective Action(s): 1) Equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment was cleaned and sanitized at the time of inspection.
      • 2) Bleach at 100ppm to 200ppm is required for sanitizing food contact surfaces. Bleach was added and sanitizer was tested at 200ppm at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station soap dispenser was broken.
      • Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was brought to the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Garbage can was used to place metal tray to create a work surface for staff.
      • 2) Foods were stored on the floor and container of garlic and oil mixture in a metal pot was stored on the floor under the oven.
      • 3) Foods in the front customer area was not covered.
      • 4) Spray container of Raid for Ants, Roaches, and Earwigs was stored in the kitchen.
      • Corrective Action(s): 1) Garbage can is not to be used as a work surface. Garbage cans are dirty and may result in cross contamination. Work area was relocated at the time of inspection.
      • 2) Foods are to be stored off the floor and protected from potential contamination. Foods were moved off the floor at the time of inspection.
      • 3) Ensure all foods are properly covered with food grade materials and protected from potential customer contamination. Foods were covered with plastic wrap at the time of inspection.
      • 4) Do not store non food grade chemicals in the kitchen to prevent potential contamination of foods. Container of raid was removed at the time of inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler door seals were torn and mould growth was found in the seals.
      • Corrective Action(s): Repair door seals and ensure all equipment is in good working order.
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed handling cell phone, followed by handling utensils by the cook line without handwashing and a staff member was observed wiping hands with cloth towel.
      • Corrective Action(s): Ensure all staff adhere to proper handwashing to prevent potential contamination of food and food contact surfaces. Proper handwashing is carried out by washing hands with hot and cold running water and liquid hand soap, followed by drying hands with single use paper towels. Review with staff proper hand hygiene practices.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) A container of raw fish was found stored above a container of yogurt
      • 2) A container of paint was stored in the kitchen, between a container of spice and oil
      • Corrective Action(s): 1) Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods.
      • 2) Do not store chemicals or paints with foods. This is to prevent potential contamination of foods. Paint was removed 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: Prep cooler door seals (left and right side) were torn and food and other debris was found accumulating in the broken door seals.
      • Corrective Action(s): Replace door seals to prevent loss of cold refrigeration air and to prevent accumulation of food debris.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bar and back sanitizer pails had no detectable chlorine. Main cook line sanitizer bleached out test strip (solution was yellow). Sanitizer pail in the back was also stored in a corner not easily accessible by staff.
      • Corrective Action(s): Sanitizer pails must be readily accessible to allow staff to properly sanitize food contact surfaces. Sanitizer solution must be prepared between 100ppm to 200ppm to properly sanitize food contact surfaces. Sanitizer solutions at 100ppm to 200ppm were prepared at the time of inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator observed washing hands with soap and water, followed by drying hands on towel around waist.
      • Corrective Action(s): Hands must be dried properly using a single use method. Use of reusable towel may potentially recontaminate hands.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meats were observed stored above ready-to-eat foods. This is a repeat infraction.
      • 2) Fried items along the front display cooler were exposed to potential customer contamination.
      • 3) Food items in the prep cooler were double stacked directly on top of one another. This is a repeat infraction.
      • Corrective Action(s): 1) Discontinue the practice of storing raw meats above ready-to-eat foods. This can allow for potential contamination of foods. Items were relocated at the time of inspection.
      • 2) Items must be stored in a manner which protects it from potential customer contamination. Items must either be stored in the display case or covered with a food grade material. Items were covered in plastic wrap at the time of inspection.
      • 3) Discontinue double stacking food items without a physical barrier (composed of food grade materials) separating the inserts. The base of the top insert may potentially contaminate the bottom container. Item was relocated at the time of inspection.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shatter resistant light shield is missing from the light fixture in the kitchen.
      • Corrective Action(s): Replace shatter resistant light shield to protect foods from potential broken glass contamination.\Correction date: 1 week
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions