Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-AV9VET
PREMISES NAME
Kalmar Restaurant		Tel: (604) 596-2013
Fax:
PREMISES ADDRESS
8076 King George Blvd
Surrey, BC V3W 5B5		INSPECTION DATE
January 22, 2018		TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): The surface sanitizer stored inside the handwashing near the serving area had 0ppm Quat solution.
Corrective Action(s): The operator prepared new surface sanitizer at 200ppm Quat solution. Ensure to check the sanitizer solution using an appropriate test strips and change out the solution frequently. Do not store the sanitizer solution bucket inside the handwashing sink. This sink must be clear of any equipment or utensils at all times.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Follow up inspection to report# DSOG-AV3VV9:

- Cooked bacon was stored inside the cooler at 4C. Cooked to order.
- The ice cream scoop was stored in the dipper well with constant flow of water.
- Paper towels at all handwashing stations inside the staff washrooms.
- Raw meats stored on lower shelves below ready to eat vegetables inside the walk in cooler and upright cooler.
- Ice scoops stored inside a designated white bucket outside the ice machine.
- An updated food safety plan for sous vide has been submitted to the health inspector. Sous vide machine was not being used at the time of the inspection. The food safety plan must identify all the CCPs, CLs, and any corrective actions.