INSPECTION REPORT Health Protection YTAN-B37SWW

PREMISES NAME Kalmar Restaurant		Tel: (604) 596-2013 Fax:
PREMISES ADDRESS 8076 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE July 31, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottle was again, at 0 ppm Quats. Corrective Action(s): Corrected at time of inspection. Ensure Quats sanitizer solution for food contact surfaces is always at 200 ppm. Label spray bottle with "sanitizer". Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Floors under and behind cooking equipment still need to be cleaned and sanitized. Grease and food debris accumulation from last inspection has not be cleaned. - Undercounter cabinet for storing clean dishes requires cleaning and sanitizing. Corrective Action(s): Ensure cook line equipment is pulled out such that hard to reach areas can be properly cleaned. This must be done at least once a week. Correct by: Today Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # DSOG-ASMTKJ of Oct-30-2017 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (The following food items were stored at < 60C for more than 2 hours: - meat sauce at 50C - two portions of gravy sauces at 45C and 49C)

Comments

*Follow-up inspection to report #00245078. - Lids for dry ingredient bins have been cleaned and sanitized - Ensure can opener is cleaned and sanitized after each use - Ensure refrigerator and freezer doors and handles are cleaned and sanitized daily - Prep cooler and glass door cooler have both been serviced; both measured to be under 4C - Hot water was available at hand sink in women's staff washroom - No eggs were being stored out at room temperature at time of inspection - good. *Ensure only a small portion of eggs are stored out on countertop during rush hours; must be used up within 2 hours.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B37SWW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment