INSPECTION REPORT Health Protection 245078

PREMISES NAME Kalmar Restaurant		Tel: (604) 596-2013 Fax:
PREMISES ADDRESS 8076 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE July 25, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 31, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Steak, Hamburger patties, buns, cooked shrimp stored in the prep cooler (bottom) by the cook line were stored above 4C or the time of inspection. The food were probed to be between 13C and 18C. Corrective action: Operator discarded steak, hamburger patties, buns, cooked shrimp immediately, Food stored in the danger zone (i.e. between 4C and 6C) can have rapid bacteria growth which can result in food borne illness upon consumption. 2) A carton of eggs was stored on the prep table near the cook line. The eggs were measure to be 22C a the time of inspection. Corrective action: Operator discarded eggs immediately. Operator is informed the eggs are potentially hazardous food and must be kept under refrigeration temperature at or below 4C. This ensures bacteria growth is kept at minimum. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): QUATS spray bottle did not have adequate residual concentration (tested to be 0ppm at the time of inspection). Corrective action: Operator discarded the original bottle content and re-prepared with new QUATS solution. Adequate QUATS sanitizer solution is important to minimise bacteria load on food contact surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Lids for the dry ingredient bins were dirty at the time of inspection. Corrective action: Clean the lids at the end of the day and do so on a regular basis. Date to be corrected by: July 25, 2018 2) Grease buildup was observed under the cook line equipment. Corrective action: Clean the floor underneath the cook line at the end of the shift. Food and grease buildup can provide a source for pest attraction in the facility. Date to be corrected by: July 25, 2018 3) Can opener had old food debris at the time of the inspection. Corrective action: Clean and sanitize the can opener after each use. Proper cleaning is important to prevent cross-contamination. Date to be corrected by: July 25, 2018 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler by the cook line was measured at a temperature above 4C (ie. 13C). Corrective action: Repair the cooler immediately. Ensure all staffs aware about not storing potentially hazardous foods in this cooler until it is fixed. Date to be corrected by: Immediately 2) Glass door cooler by the kitchen entrance was measured at 9.5C at the time of inspection. Corrective action: Repair the cooler immediately. Ensure all staffs are eware about not storing potentially hazardous foods in the cooler until it is fixed. Potentially hazardous food stored above 4C can have rapid bacteria growth and result in foodborne illness upon consumption. Date to be corrected by: Immediately 3) No hot water was available in the women's staff washroom. Hot water valve was turned off at time of inspection. Corrective action: Operator turned on the hot water valve so that there is hot water available in the washroom. Hot water is an imortant component of proper hand washing. Corrected during inspection Corrective Action(s):

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

Comments

General comments: -All handwashing stations are equipped with hot/cold running water, liquid soap and paper towel. -All hot holding units are at or above 60C -Walk-in cooler is at 2.1C -All freezers are at -18C or below -Desert cooler is at 2.3C -Upright cooler by the cook line is at 3.0C -Low-temperature dishwasher achieved 50ppm chlorine residual concentration after the final rinse cycle. -All food stored 6" off the floor -No signs of pest activity at the time of inspection -Operator has Foodsafe Level One certificate. Note: Ensure all staffs who have Foodsafe Level One certificate expriring on July 29, 2018 to retake the refresher course. -Valid operating permit is posted on the wall by the reception desk. -Temperature logs are up-to-date and available for review on premise.