INSPECTION REPORT Health Protection DSOG-AV3VV9

PREMISES NAME Kalmar Restaurant		Tel: (604) 596-2013 Fax:
PREMISES ADDRESS 8076 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE January 16, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 23, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bacon stored in the hot holding unit at 30C. Corrective Action(s): Remove the cooked bacon from the hot holding unit and store in the cooler at 4C. Store the cooked bacon either hot at > or = 60C or cold at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The ice cream scoop was stored in still water. The dipper well was turned off. Corrective Action(s): The dipper well was turned back on. The ice cream scoop must be stored under continuously running water in the dipper well. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Missing paper towels in the dispensers in the men's and women's staff washrooms. 2) Sanitizer bucket stored in the handwashing sink. Corrective Action(s): 1) Stock all dispensers with single use paper towels. 2) Remove the sanitizer bucket from the sink and keep the handwashing sink clear of any equipment or utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meats (ie. hamburger patties, fish) stored on top shelves above ready to eat foods (ie cooked noodles, vegetables, pie) inside the walk in cooler. 2) Ice scoops stored inside the cabinet beside the ice machine. Corrective Action(s): 1) Store all raw meats on lower shelves and ready to eat foods on top shelves of the wire racks inside the walk in cooler. 2) Provide a designated ice scoop bin to store the scoop. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Sous vide machine being used to cook turkey and roast beef at the time of the inspection. A food safety plan specific for sous vide has not been submitted to the health inspector. Corrective Action(s): Submit an updated food safety plan specific for sous vide that identifies all the critical control points and critical limits to the health inspector by tomorrow. Contact information has been provided. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Handwashing station (in the kitchen) stocked with hot/cold running water, soap, and paper towels. - All coolers (display, walk in, prep, upright) at < or = to 4C. - All Freezers (upright, walk in) at -18C. - All refrigeration units are equipped with working thermometers. - Hot holding unit at 60C. Ensure to reheat all food items to min 74C before hot holding in the unit. - Daily temperature logs were kept up to date. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 50C at the plate's level. - Surface sanitizer available in white buckets with presoaked wiping cloths at 100 ppm bleach solution. Ensure to provide surface sanitizer at each station (ie serving area, main prep area). Designated bin for dirty wiping cloths and clean ones in the laundry room. - Dry storage area has adequate space and number of wire racks. Dry food items stored in carts with proper lids. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection.