INSPECTION REPORT Health Protection YTAN-B93UHP

PREMISES NAME Kalmar Restaurant		Tel: (604) 596-2013 Fax:
PREMISES ADDRESS 8076 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE February 4, 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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had 0 ppm chlorine detected. Corrective Action(s): Ensure to mix 1 tsp of bleach for every litre of water for proper concentrations, and change solution every 2-4 hours (or sooner if solution becomes visibly dirty). Staff prepared new sanitizer solution at time of inspection; 200 ppm chlorine detected. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some food items in coolers were uncovered. Corrective Action(s): Ensure all food is stored properly covered. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dry ingredient bins and lids require cleaning and sanitizing. Corrective Action(s): Ensure all dry ingredient/food storage bins are regularly cleaned and sanitized. Correct by: Today Violation Score: 3

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 - Sanitizer spray bottles were tested to have 200 ppm Quats solution - good. - Dishwasher dispensed 100 ppm chlorine to dish surface, detected after rinse cycle - good. - All coolers were maintaining temperatures of 4C or colder - All freezers were maintaining temperatures of -18C or colder - Hot held items (soups, gravies, and sauces) were measured to be at 60C or hotter - No potentially hazardous food items were held/stored at room temperature at time of inspection - good! - Dipper well was in use for ice cream scoops - good. - All equipment (ice machine, meat slicer, can opener, cook-line prep counters/shelves) maintained in sanitary conditions - Good separation of raw and ready-to-eat food items - Floors under and behind cooking equipment satisfactory - No signs of pest activity noted - Temperature records well maintained and up to date **General sanitation in facility has improved - please maintain this!