First beer I brewed was a diastaticus saison. Second beer I brewed...was a diastaticus saison
I love saisons, so probably about 1/4 of the beers I brew are diastaticus. I clean thoroughly where I can reach, PBW soak where I can't, and then sanitize with Star San. I never let things get crusty and I always do a pass over after a PBW soak with a sponge or brush wherever I can reach. I also periodically break down anything that can be broken down and give it a good soak and scrub. I have never had a problem with a diastaticus infection.
I would say first and foremost is your cleaning regimen. If your gear isn't clean then you can't sanitize it. If you can't sanitize then, sure, a diastaticus yeast will stick around. If your cleaning protocols are tight and you sanitize well then you shouldn't have a problem, though. Watch for cracks, crevices, and scratches where gunk can hide. People freak a bit about diastaticus, but it's not brett. If you already have hygiene issues then it might hide out in some bio-film. I would argue that if you already have cleanliness issues (not saying you actually do!) then
something is going to bite you at some point anyway.
Check the Milk the Funk wiki. They say there that it's eliminated by standard cleaning and sanitization. Read some of their work on brett and biofilms if you really want to stress out
If you already have good cleaning practices and you soak and rinse your lines as well then I would say keep doing what you're doing and you'll be fine.
@balrog gives some good advice above, too. I don't bleach but I do periodically go a little nuts and just do a super deep clean and sanitization of everything. Swapping sani solution is not a bad idea, but just keep in mind that it doesn't solve any shortcomings with cleaning.
I suppose I could just brew farmhouse ales for life but…
I don't see a problem with this approach