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Diamond Sweets & Restaurant

102 - 7228 192nd St, Surrey · Restaurant

21 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher at 0.0 ppm of chlorine solution.
      • Corrective Action(s): Immediately. Repair the low temperature dishwasher (must be at 50 ppm of chlorine solution). All equipment and utensils must be washed in the 2-compartment sink and properly sanitized. For customers - take out and single use utensils only.
      • Note: The restaurant is not busy at the time of inspection/small amount of food observed on site.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit to Operate is expired.
      • Corrective Action(s): Please pay the permit fee as per the letter which is hand delivered.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine is not in a good working order. Observed mix of water and ice in the ice maker up to the top of it.
      • Low temperature dishwasher at 0.0 ppm chlorine solution.
      • Corrective Action(s): Please repair the ice maker.
      • Repair the dishwasher.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door of the premise was open at the time of inspection.
      • Corrective Action(s): The staff closed the door at the time of inspection. Back door must be closed all the time; if you would like to keep it open - a mesh/screen door is required.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items on shelves are not covered in the prep.cooler.
      • Corrective Action(s): Please cover all food items.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Multiple food items are not covered (in the walk-in cooler and main prep. cooler).
      • - Rice spoon stored in a rice cooker (on a top of the rice).
      • Corrective Action(s): - Ensure that all food items are covered.
      • - Immediately. Remove the spoon from the rice cooker.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door (in the kitchen) has been open at the time of arrival/beginning of the inspection.
      • Corrective Action(s): Keep the back door closed all the time. Or mesh door is required.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at front and back was measured at less than 50ppm chlorine
      • Corrective Action(s): Prepare fresh solution by mixing one tablespoon in one gallon of water (100ppm) and change solution in regular basis)
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Sweets rack near walk-in freezer with several trays of sweets was left uncovered
      • - Several food items were left uncovered in walk-in cooler, prep cooler
      • - Food items (milk cake in plastic wrap and salt in open container) were stored directly below liquid soap dispenser in front area
      • Corrective Action(s): - Cover the sweets rolling rack and store all food items protected from contamination
      • - Cover all stored food items in walk-in cooler, prep cooler
      • - Store food items away from liquid soap dispenser to prevent any spillage. Salt was discarded and milkcake wrapped in plastic was moved to another location. This is a repeat violation and non- compliance in future will lead to stricter enforcement actions such as violation ticket
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Exhaust canopy has grease accumulation and is past due for cleaning
      • - Dirt, grease and food debris observed near walk-in freezer, prep cooler and prepsink
      • Corrective Action(s): - Call for service of exhaust canopy
      • - Clean the above noted areas and ensure that sanitary conditions are maintained in premises
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution is not available for food contact surfaces at the time of inspection
      • Corrective Action(s): Fresh prepared solution is measured at 100ppm chlorine residual solution. Ensure that food contact surface sanitizer is available at all times and is changes on regular basis
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid handsoap was not available at the handsink in the prep area instead all purpose cleaner was in the bottle for handsink
      • Corrective Action(s): - Provide liquid handsoap at the handsink and ensure that handsinks are adequately stocked at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee was observed using phone and going back to work without washing hands
      • Corrective Action(s): Educated the staff member and operator about washing hands after using phone and other personal items that might be contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Sweets rack with serveral trays of sweets was left uncovered, broom and other cleaning tools stored next to the rack
      • - Several food items were left uncovered in walk-in cooler, prep cooler and bulk storage bins
      • - Small condiments containers were stored directly below liquid soap dispenser in front area
      • Corrective Action(s): - Cover the sweets rolling rack. Store all brooms and cleaning tools away from stored food items
      • - Cover all stored food items in walk-in cooler, prep cooler and bulk storage of spices
      • - Store condiments containers away from liquid soap dispenser to prevent any spillage
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Exhaust canopy has grease accumulation and service is past due.
      • - Dirt, grease built up and food debris is observed in the following areas:
      • Outside walk-in freezer and betweem sweets racks
      • Bulk spice storage area
      • Near walk-in cooler,
      • Under dry storage racks and utensils storage
      • Under cookline and prep cooler
      • In dishwashing area
      • Corrective Action(s): Clean the above noted areas and maintain sanitary conditions in the facility
      • Violation Score:
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chake masala (3 tubs) measured at 12C and gravy (7 tubs) measured at 19C inside walk-in cooler. Staff mentioned those foods were prepared yesterday.
      • Corrective action: Above mentioned food was discarded at the time of inspection. Foods must be cooled from 60C to 20C in 2hr and from 20C to 4C in next 4 hr. Proper cooling is necessary to prevent growth of microbe and/or toxin formation inside the food, which may cause foodborne illness. Cold potentially hazardous food must be stored at or below 4C. Discussed proper cooling procedure at inspection.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting board stored behind faucet of 3-compartment sink.
      • Corrective action: Wash and sanitize cutting board and store it in sanitary condition. Staff put cutting board inside sink at time of inspection. Store cutting board in a sanitary location s it may become contaminated with water splashing when sink is in use.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink was blocked by a blue tub at time of inspection
      • Corrective action: Staff is informed about not blocking handsink as it needs to be always available for handwashing to maintain staff hygiene.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1)Multiple food container not covered inside walk-in cooler.
      • Corrective action: Staff covered all food containers during inspection. All foods must be covered to prevent potential contamination of foods.
      • 2) Raw chicken and fish above cooked food observed inside walk-in cooler. Raw meat stored above ready to eat sweet ingredient inside freezer.
      • Corrective action: Store meat/poultry/fish products below and separate from ready to eat foods, fruits and vegetables to prevent meat/poultry/fish juices from contaminating other foods.
      • 3) Scoop stored inside ice machine.
      • Corrective action: Store scoop outside ice machine in a separate container in sanitary condition. Scoop handle may touch ice and potentially contaminate the ice.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer buckets with bleach not marked/labelled.
      • Corrective action: Label all sanitizing buckets to indicate they are sanitizer. This ensures no mishandling of chemical happens.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand sink has no soap available. Keep all hand sinks fully stocked.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of recently cooked meat curry was observed on floor in a busy area, uncovered. Keep foods off of the floor.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Many corners and shelves require more cleaning. Food prep surfaces are adequately clean.
      • Pull all equipment out from walls and remove items from shelves for a thorough cleaning.
      • Corrective Action(s):
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several trays of samosas and cooked potato are cooling at room temp, no time tracking. Moved to fridge.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dishwasher has no chlorine in final rinse. Repair. Re-inspection tomorrow. Sanitize manually.
      • 2) Bleach water for cloths is 200 ppm, but several cleaning cloths have no trace of sanitizer and are sitting on food prep surfaces. Keep cloths in bleach water.
      • Corrective Action(s):
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Improper cooling observed as follows:
      • 1) Samosas left at room temperature to cool; no time tracking. Moved to fridge.
      • 2) Very large pots of daal and curry are cooling at room temperature. Foods MUST be cooled quickly. Do not use large pots for cooling curries. Cool in shallow containers.
      • Corrective Action(s):
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives and other utensils are put away dirty for re-use. Knife racks and utensil holders are dirty. Clean.
      • Corrective Action(s):
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Large containers of food are cooling on the floor beside the mopsink. Keep foods off of the floor and in clean areas only.
      • 2) Many foods are uncovered in fridge. Keep foods covered.
      • 3) Foods are stacked on top of one another, no lids.
      • Corrective Action(s):
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen requires a thorough cleaning - many surfaces are greasy. Clean.
      • Corrective Action(s):
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces (e.g. dishware, utensils, etc.) were not properly sanitized as the dishwasher was dispensing 0 ppm chlorine sanitizer at the beginning of the inspection. The chlorine sanitizer was very low in the bottle as well.
      • Corrective Action(s): Person in charge replaced the chlorine sanitizer with a full bottle and primed it. 50-100 ppm chlorine sanitizer was detected at the plate after the dishwasher final rinse after running the dishware through it. Food contact surfaces were rewashed and sanitized through the dishwasher during the inspection to make sure that they have been sanitized.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was detected from the dishwasher. The chlorine sanitizer in the bottle was at a low level and nearly empty.
      • Corrective Action(s): The nearly empty chlorine sanitizer bottle was replaced with a second full chlorine sanitizer bottle, the Person In Charge primed the dishwasher, and then ran it. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate.
      • .
      • Please maintain a dishwasher log to check the dishwasher final rinse chlorine residual at least on a daily basis and record it on the log.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cold food (multiple trays of samosas and pakoras) were not covered inside the walk-in-cooler and were stored below the cooler fans.
      • Corrective Action(s): Staff covered the food products with saran wrap inside the walk-in-cooler. Make sure food is kept covered in food grade materials to protect it from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Four light covers in the kitchen had buildup of dust and debris over them.
      • Corrective Action(s): Clean the existing light covers to maintain them in a sanitary condition and to prevent debris from falling over food. Alternatively, the light covers may be replaced with new shatterproof light covers to maintain the food premises in a sanitary condition. Correct by September 20, 2018.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on shift had valid FOODSAFE Level 1/equivalent course training at the time of inspection in the absence of the Operator.
      • Corrective Action(s): Ensure at least one person in the absence of the Operator maintains valid FOODSAFE Level 1 or equivalent course training (by successfully completing the FOODSAFE Level 1 refresher course or re-passing the FOODSAFE Level 1 full course) ; Correct immediately. This is a regulatory requirement under the Food Premises Regulation. A follow up inspection will be conducted in two weeks time to check for compliance with the Food Premises Regulation.
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in on bucket full of water at the time of inspection in the entire facility. Raw meat was not being prepared on-site today and was not stored in the coolers either.
      • Corrective Action(s): Operator set up 100 ppm chlorine sanitizer inside two buckets, placed a new wiping cloth into them, and sanitized the prep. surfaces.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was set up inside the buckets. Water present inside one bucket that the operator mentioned was filled up with bleach water earlier this morning.
      • Corrective Action(s): Ensure the following criteria is met:
      • -100 ppm chlorine sanitizer is set up throughout the whole day when food preparation/service is occurring.
      • -Change the bleach water and the wiping cloth frequently throughout the day (e.g. morning time, lunch time, dinner time) to maintain 100 ppm chlorine sanitizer.
      • -Ensure wiping cloths are kept immersed in the bleach water between use and are then used to sanitize food prep. surfaces.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A probe thermometer was not available onsite. All curries probed in the walk-in-cooler were at or below 4 degrees C.
      • Corrective Action(s): Obtain a probe thermometer immediately to check the following:
      • -Cooked food is heated/reheated to at least 74 degrees C within 2 hours
      • -Food (curries, samosas, pakoras) are cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within an additional four hours (total time of 6 hours).
      • Violation Score: 1