INSPECTION REPORT Health Protection YTAN-BEZUNR

PREMISES NAME Kalmar Restaurant		Tel: (604) 596-2013 Fax:
PREMISES ADDRESS 8076 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE August 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Floors under fryers/stoves/cook line require deep cleaning. 2) Dry ingredient bins and lids require cleaning and sanitizing. Corrective Action(s): 1) Ensure all hard to reach areas are being cleaned and sanitized once a week at a minimum. 2) Food storage bins need to be cleaned and sanitized on a regular basis. Correct by: 1 week Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Food contact surface sanitizer available in buckets at 100 ppm (chlorine) and in spray bottles at 200 ppm (Quats) - Low-temperature chemical dishwasher dispensed 100 ppm chlorine to dish surface, detected after rinse cycle - Walk-in cooler, prep cooler, 2-door upright cooler, and dessert cooler were maintaining temperatures of 4C or colder. *Glass-door cooler by server station was measured to be between 5C-8C; monitor this cooler and ensure it is capable of maintaining temperatures of 4C or colder. Operator adjusted cooler temperature at time of inspection. - Walk-in freezer, upright freezer, and ice cream freezer measured at -18C or colder - All hot held food items were measured at 60C or hotter - Food held on ice at salad bar - good. Measured at 4C or colder at time of inspection. - Temperature records up to date - Chicken wings cooling at room temperature at time of inspection, internal temperature of 48C. Wings had been out at room temperature for less than an hour. Ensure to cool foods from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours. - General sanitation in all other areas was satisfactory (see violation code 306 above). Equipment also maintained in sanitary conditions - Dipper well for ice cream scoops in use - Good food storage practices noted - No signs of pest activity noted at time of inspection