Fred. Olsen Cruise Lines · CDC inspection record

Balmoral CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on Balmoral.

Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC

Fred. Olsen Cruise LinesInspected October 12, 2023

Latest CDC sanitation score

Passed

Balmoral scored 95 out of 100 in its last CDC Vessel Sanitation Program inspection, on October 12, 2023. It passed: ships pass with 86 or more.

+3 vs previous inspection (92, Feb 23, 2019)

92.8average of the last 5 inspections

85lowest score (September 2014)

12inspections since 2008

1failed inspection

No longer in the CDC’s current list. Balmoral is not on the CDC Green Sheet, which shows “the most recent inspection score for each ship in VSP jurisdiction”. When a ship sails outside the United States for an extended period, it drops out of the CDC database and is inspected again if it returns (CDC FAQ). Its last score is from October 12, 2023.

Inspection history of Balmoral

Every CDC inspection score on record for Balmoral: 12 inspections from April 3, 2008 to October 12, 2023, no perfect scores of 100 and 1 failed inspection.

All scores

Inspection date	Result	Report	Score
October 12, 2023	Passed	findings below	95
February 23, 2019	Passed	findings below	92
February 28, 2017	Passed	findings below	93
November 30, 2016	Passed		93
May 3, 2016	Passed		91
September 30, 2015	Passed		96
September 20, 2014	Failed		85
January 23, 2012	Passed		90
February 4, 2010	Passed		90
October 19, 2009	Passed		92
April 29, 2009	Passed		99
April 3, 2008	Passed		91

What the inspectors found

The full findings of the last 3 inspections, as written in the CDC reports. Each finding refers to an item of the CDC’s Vessel Sanitation Program standards; points are deducted by item, for a single significant violation or for a pattern of similar ones (CDC FAQ).

October 12, 2023

95Passed

31 findings · 5 points deducted

Points deducted (100 − 5 = 95):

−2 ptsItem 44: Person in charge; Knowledge
−1 ptItem 27: Equipment / utensils nonfood-contact surfaces clean
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
−1 ptItem 37: Rooms / equipment vented, humidity, condensation

All 31 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.

Galleys (kitchens)17 findings

Item 08Deck 10 Spey/Avon Restaurant
Water was continuously dripping from the backflow prevention device below the water jug refilling station.
Item 12Deck 6
Two food employees did not wash their hands between glove changes in the cold galley.
Item 21Deck 10 Spey/Avon Restaurant
The sealant on the right side of the flat top grill housing was peeling and in disrepair which created a difficult to clean surface.
Item 21Deck 6
The left combination oven's door was in disrepair, therefore steam escaped, and condensate collected on the deckhead.
Item 27Deck 6 Service Line
Bain marie #6's steam return pipe was continuously dripping water, which was pooling in the technical cabinet and on the deck below.
Item 33Deck 6
Condensate collected on the deckhead above the left combination oven in the hot galley. Steam was escaping from around the oven's door.
Item 33Deck 6 Service Line
Bain marie #6's steam return pipe was continuously dripping water, which was pooling on the deck.
Item 33Deck 6
The deck tile grout was recessed and in disrepair throughout the main galley.
Item 33Deck 6 Vegetable
Condensate collected on the deckhead outside the overhead ventilation hood for the left vegetable oven.
Item 33Deck 10 Spey/Avon Restaurant
The deck below the combination oven was in disrepair.
Item 33Deck 10 Spey/Avon Restaurant
The bulkhead above the grooved grill was missing sealant along the bottom of the ventilation hood which created a seam and difficult to clean surface.
Item 33Deck 10 Spey/Avon Restaurant
Water was pooling on the deck below the water jug refilling station from a continuously leaking backflow prevention device that was in disrepair.
Item 33Deck 10 Spey/Avon Restaurant
Condensate collected on the deckhead above the soiled side of the rack-type warewash machine.
Item 34Deck 6 Service Line
Bain marie #6's steam return pipe was in disrepair and continuously dripping water in the technical cabinet and deck.
Item 37Deck 6
Condensate collected on the deckhead above the left combination oven in the hot galley. Steam was escaping from around the oven's door.
Item 37Deck 6 Vegetable
Condensate collected on the deckhead outside the overhead ventilation hood for the left vegetable oven.
Item 37Deck 10 Spey/Avon Restaurant
Condensate collected on the deckhead above the soiled side of the rack-type warewash machine.

Bars4 findings

Item 20Deck 11 Marque
The undercounter refrigerator next to the CO2 technical cabinet, used for temperature control of potentially hazardous food, had an internal temperature of 48°F measured with the internal temperature-measuring device and the inspector's tip-sensitive thermometer. At the time of the inspection, the ultra-high temperature pasteurized milk was unopened.
Item 27Deck 11 Observatory Lounge
The outside of the coffee bean grinder was soiled with coffee grounds. The area was not in operation and had been previously cleaned and sanitized.
Item 27Deck 11 Marque
The backflow prevention device for the soda machine, in the technical cabinet underneath the handwashing sink, was heavily soiled with a black residue. The inspector used a dry paper towel and removed the residue.
Item 39Deck 11 Marque
One tiny, live fly was near the back bar.

Dining rooms4 findings

Item 26Deck 10 Spey Restaurant
One large coffee pot stored in the waiter station undercounter cabinet's clean side and ready for use was visibly soiled inside the pot with coffee residue. The inspector used an alcohol wipe and removed the coffee residue.
Item 27Deck 4 Crew Beverage Station
The three backflow prevention devices attached to the bulkhead behind the coffee machines were visibly soiled with more than one day's accumulation of dust.
Item 28Deck 10 Spey Restaurant
One large coffee pot stored in the waiter station undercounter cabinet's clean side and ready for use had standing water inside as a result of inadequate drying.
Item 33Deck 10 Spey Restaurant
The waiter stations were not coved at the cabinet/deck juncture.

Buffets3 findings

Item 16Deck 7 Bookmark Cafe
A large, three-compartment display case of desserts, which included potentially hazardous food, was on time control, but the food was not marked or identified to indicate the time 4 hours past the point in time when the food is removed from temperature control. The time between service set-up (0900) and closing (2300) was greater than 4 hours.
Item 27Deck 10 Spey Restaurant
Condensate collected on the underside of the sneeze guards above the bain maries. The bain maries were not covered and food was not out for service.
Item 37Deck 10 Spey Restaurant
Condensate collected on the underside of the sneeze guards above the bain maries. The bain maries were not covered and food was not out for service.

Medical center2 findings

Item 11Medical
Records were not available to document appropriate corrective actions following assessments of food prepared or served by food employees who became symptomatic with acute gastroenteritis (AGE) while working. Staff were not able to provide timecards for any food employees listed on the AGE surveillance log; therefore, they were unable to discern if any of the food employees with acute gastroenteritis symptoms were working while they became symptomatic. Staff stated they were conducting assessments and taking appropriate corrective actions but were not aware the corrective action is required to be documented.
Item 44Medical
Records were not available to document appropriate corrective actions following assessments of food prepared or served by food employees who became symptomatic with acute gastroenteritis (AGE) while working. Staff were not able to provide timecards for any food employees listed on the AGE surveillance log; therefore, they were unable to discern if any of the food employees with acute gastroenteritis symptoms were working while they became symptomatic. Staff stated they were conducting assessments and taking appropriate corrective actions but were not aware the corrective action is required to be documented.

Pantries1 finding

Item 33Deck 11 Observatory Lounge
Water pooled on the deck to the left of the ice machine from an unknown source and the deck tiles were soiled with a white, powder. Additionally, the deck tile grout was recessed around the ice machine and one deck tile below the ice machine was cracked and in disrepair.

February 23, 2019

92Passed

45 findings · 8 points deducted

Points deducted (100 − 8 = 92):

−2 ptsItem 17: Temperature practices storage, preparation display, service, transportation; Thawing
−2 ptsItem 20: PHF temperature maintenance facilities; Food-contact surfaces designed, constructed, installed, maintained; TMDs provided, located, calibrated
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located

Show all 45 findings

All 45 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.

Galleys (kitchens)26 findings

Item *Handwash Sink Across from Soiled Drop Off
The handwash sink across from the soiled drop off had knob handles, requiring the user to touch the knob to turn the water off.
Item 08Glasswash
The backflow preventer located on the clean side of the glasswash was continuously dripping. This was corrected.
Item 08Hot Galley
The backflow preventer on the right-most steam kettle was leaking continuously. This was corrected.
Item 13Palms Cafe Dishwash
A long curtain had been placed before the final rinse compartment of the rack type dish machine. As dishes went through the machine, the curtain covered the dishes, preventing the final rinse spray from contacting the surface of the dishes. It was determined that the curtains for the wash and final rinse compartments had been switched. This was corrected.
Item 16Palms Cafe
In the under counter refrigerator located beneath the counter-mounted refrigerator, one container of open almond milk had a temperature of 56.5°F (13.6°C). There was also a box of approximately 100 individually wrapped packets of butter, which had a temperature of 44-45°F (6.67-7.2°C). The almond milk and the box of butter packets were discarded.
Item 17Cold Pantry
The time control plan for the cold pantry stated port day breakfast was from 0530-0930. The time control label on the steam table said 0600-1000. This was corrected.
Item 18Cold Pantry
Gravlax was stored above ready-to-eat asparagus in the upright refrigerator. This was corrected.
Item 20Portside and Starboard Side Ice Machines
In each ice machine, two slotted fasteners were on the ice thickness sensor. The fasteners were replaced with non-slotted fasteners.
Item 20Palms Cafe
The undercounter refrigerator located under the counter-mounted oven had an ambient temperature of 47°F (8.3°C). The temperature of the refrigerator was adjusted.
Item 21Palms Cafe
The cord for the counter-mounted oven was draped across the counter, making the area difficult to clean. This was corrected.
Item 21Palms Cafe
The legs of the counter-mounted oven were not sealed to the counter. This was corrected.
Item 21Neutral Storage Locker
The plastic coating on three plate display stands was in disrepair, exposing the metal beneath the coating. The stands were discarded.
Item 21Beverage Station
The cord for the bread slicer was draped across the counter, making the area difficult to clean. This was corrected.
Item 22Glasswash
Water was dripping from the back of the clean side of the glasswash.
Item 22Palms Cafe Dishwash
A long curtain had been placed before the final rinse compartment of the rack type dish machine. As dishes went through the machine, the curtain covered the dishes, preventing the final rinse spray from contacting the surface of the dishes. It was determined that the curtains for the wash and final rinse compartments had been switched. This was corrected.
Item 23Flight Type Dishwash
A piece of cantaloupe exited the clean side of the dish machine.
Item 24Three Compartment Sink
The chlorine concentration in the sanitizing compartment of the three compartment sink was above 200 ppm. This was corrected.
Item 28Room Service
Condensate was dripping from the ventilation hood onto the clean side of the glasswash during use. No dishes were impacted.
Item 28Glasswash
Condensate was dripping from the ventilation hood onto the clean side of the glasswash during use. No dishes were impacted.
Item 33Palms Cafe Dishwash
Water was pooled on the deck near door 704B. The source of the water could not be determined.
Item 33Dishwash
Water had pooled on the deck under the clean side of the dish machine.
Item 33Glasswash
Water was dripping from the back of the clean side of the glasswash. As a result, water had pooled on the deck.
Item 33Fryers
Water had pooled on the deck behind the fryers. The source could not be determined.
Item 37Glasswash
Condensate was dripping from the ventilation hood onto the clean side of the glasswash. No dishes were impacted.
Item 37Room Service
Condensate was dripping from the ventilation hood onto the clean side of the glasswash. No dishes were impacted.
Item 40Steam Kettles
A dead cockroach was found by the steam kettles.

Buffets5 findings

Item 17Palms Cafe
The time control plan for the Palms Cafe Galley did not match the time control plan for the Palms Cafe Restaurant. The galley time control plan stated embarkation breakfast was from 0630-0930. The restaurant time control plan stated embarkation breakfast was from 0530-0900. Additionally, the galley time control plan stated port day breakfast was from 0600-0930 and sea day breakfast was from 0630-0930. The restaurant time control plan stated port/sea day breakfast was from 0730-1130.
Item 17Palms Cafe
The time control plan had language that said, 'Or per Daily Times and allow 30 min. set-up time.' The inspector asked to see the time control plans for meal times listed in the Daily Times or for when there were changes to the meal times based on scheduled excursions or events. Staff stated time control plans are not posted for these events or changes, but service does not exceed 4 hours.
Item 21Palms Cafe Beverage Station
The cords for the two coffee machines and one water dispenser were draped across the counter, making the area difficult to clean. This was corrected.
Item 21Beverage Station
The legs of two coffee machines and two juice machines were not sealed to the counter. This was corrected.
Item 28Aft Portside Waiter Station
Two plates were stored upright and uprotected. This was corrected.

Drinking water4 findings

Item 03Production Records
The production record for February 11 indicated that potable water was produced with a pH greater than 7.8 from 2000-0000. No notations were made on the record to indicate why this occurred.
Item 08Bunker Line
There were less than 3 meters (10 feet) between the injection point and sampling point on the bunker line. A second, unused sampling point was located further down the line. Staff stated they would use that sampling point. No static mixer was installed.
Item 08Production Line before Mineralizer
There was one blue stripe on the production line before the halogen injection point. Right before the injection point, the line was striped blue/gray/blue.
Item 08Pipe Disinfection Log
The free halogen residual test result was not documented on the pipe disinfection records dated Feb 3, Feb 15, Nov 16, Dec 5, and Dec, 16.

Food preparation rooms3 findings

Item 18Walk-In Refrigerator
A container of chicken was stored above containers of whole muscle and ground beef. This was corrected.
Item 20Potato Peeler
One slotted fastener was located in the food-contact zone of the potato peeler. This was corrected.
Item 28Preparation Room
Three lexan containers were stacked wet-nested. They were sent to be rewashed.

Other areas2 findings

Item 16Book Mark Cafe
One container of whole milk was stored in the undercounter refrigerator at a temperature of 47.7°F (8.9°C). A container of skim milk in the same refrigerator had a temperature of 51.4°F (10.7°C). The containers of milk were discarded.
Item 20Book Mark Cafe
The undercounter refrigerator had an ambient temperature of 50°F (8°C). Two containers of milk were stored in the refrigerator. The temperature of the refrigerator was adjusted.

Medical center4 findings

Item 02AGE Log Review
On January 20, a food handler reported to medical at 18:40. The first verbal interview with one of the ill food handler's close contacts did not occur until January 21 at 0830. Medical staff stated the close contact was on shore and staff were unable to reach them.
Item 11AGE Log Review
On January 24, a non-food handler worked while experiencing AGE symptoms. The crew member had an onset of AGE symptoms at 0700. The crew member reported to medical at 1830. The crew member worked from 0726-1246, 1304-1403, and 1759-1830. The crew member's last symptom was at 1800. The crew member was verbally reminded not to work while experiencing AGE symptoms and to report to medical immediately after their first symptom.
Item 11Acute Gastroenteritis (AGE) Log Review
On January 20, 2019, a food handler worked while experiencing AGE symptoms. The food handler reported to work at 1243. The food handler experienced their first AGE symptom at 1300 and clocked out at 1351. The food handler reported to work again at 1419 and clocked out at 1508. According to the food handler's medical record, their last symptom was at 1500. The food handler reported to medical at 1700. The crew member received disciplinary action.
Item 11AGE Log Review
On January 20, 2019, a food handler worked while experiencing AGE symptoms. Staff stated that an assessment of food served by the food employee while experiencing symptoms was conducted, but no documentation of the assessment was available. This is a new requirement of the 2018 manual.

Dining rooms1 finding

Item 33Main Dining Room Buffet Lines
The deckheads above the two buffet lines in the dining room were open to the plenum. A piece of fabric had been installed to cover the deckheads above the buffet lines. The fabric deckhead was not easily cleanable.

February 28, 2017

93Passed

25 findings · 7 points deducted

Points deducted (100 − 7 = 93):

−3 ptsItem 24: Sanitizing rinse temperature, concentration, time
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
−1 ptItem 37: Rooms / equipment vented, humidity, condensation

Show all 25 findings

All 25 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.

Galleys (kitchens)10 findings

Item 19Waiter Serving Line
The plastic covering on two of the shatter-resistant bulbs was bubbling, cracked, and peeling off above serving plates positioned under them.
Item 20Galley
In the clean area of the dishwash, a previously cleaned cutting board had plastic fibers protruding from the food contact surface.
Item 22Ballindalloch
While the galley was in service, a bucket of sanitizing solution was dirty and cloudy.
Item 26Dishwash
A tray of six previously cleaned coffee cups and saucers contained old coffee residue. The residue was easily cleaned off with an alcohol wipe. Most of the build-up was on the bottom with some build-up was on the inside of cup.
Item 28Dishwash
The water on top of the rack-type dishwash machine from condensate was being blown across the small walkway approximately one meter and landing on a rack of previously cleaned dishware.
Item 28Dishwash
A tray of six previously cleaned coffee cups and saucers contained old coffee residue. The residue was easily cleaned off with an alcohol wipe. Most of the build-up was on the bottom with some build-up was on the inside of cup.
Item 33Ballindalloch
Standing water from unit 41 condenser was observed on the cold pantry deck. A green slime containing insect eggs extended for approximately 5 cm high and for 4 meters along the bulkhead.
Item 35Dishwash
When water was running in the far left three-compartment sink it splashed and drained onto the deck. A significant amount of water was on the deck.
Item 37Dishwash
A significant amount of steam was being pulled through the ventilation shaft at the end of the machine. Water from the steam was collecting at the interface between the ventilation shaft and the top of the dishwasher and dripping back into the clean area of the washer.
Item 37Galley
A large amount of condensation was collecting over the dirty end of the conveyor dishwasher and dripping onto the dirty end. No clean plates were impacted.

Buffets5 findings

Item 24Palms Cafe
During breakfast clean up, the rack-type warewash gauge for the final rinse temperature indicated 182°F while the machine was in use. Two consecutive attempts were made to measure the final rinse. The inspector measured 157°F and 152°F. The ship staff measured 155°F and 146°F. Shortly after leaving the area the inspector was summoned back to the area and presented a thermometer that registered 164°F. Upon taking measurements again with a staff member, the inspector measured 157°F and the crew member measured 153°F. Approximately three trays of dishes were observed as cleaned just pervious to the inspector arrival.
Item 28Palms Cafe
On the clean side of the rack-type machine condensation was collecting at the ventilation duct and dripping back onto clean plates exiting the machine at the rate of one drip per second. Three full racks of plates were seen exiting the machine with water on them.
Item 33Palms Cafe
The area adjacent to the deck in the technical space in the center serving line was heavily soiled with dust greater than one day's accumulation. The area was not in operation during the inspection.
Item 37Palms Cafe
A significant amount of condensation was at the dirty end of the rack-type machine on the deckhead and dripping onto the dirty area.
Item 37Palms Cafe
On the clean side of the rack-type machine condensation was collecting at the ventilation duct and dripping back onto clean plates exiting the machine at the rate of one drip per second. Three full racks of plates were seen exiting the machine with water on them.

Food storage (provisions)2 findings

Item 19Ice Cream
Frozen condensate and an accumulation of ice were on two boxes of crepes stored under the condenser. The accumulation appeared to originate from the condenser.
Item 33Ice Cream
The deckhead contained a significant amount (3-6 cm) of frost condensate on the deckhead. There was no provisioning the day of the inspection.

Dining rooms1 finding

Item 28Ballindalloch
In the large dining room adjacent to the cafe, staff was observed polishing the coffee cups with a white towel. When the inspector examined the towel it was found to be wet.

Pools, hot tubs and water play areas4 findings

Item *Deck 7 Swimming Pool
Black particles were in the pool water and on the beach access area. Staff explained maintenance work was being conducted in the funnel. The pool was open, but no passengers were in the area.
Item 09Swimming Pools
On 15 February, the chart record for the deck 7 pool indicated less than 1 ppm chlorine from 12:30 - 13:30 while the pool was in operation. On 13 February, the chart record for the deck 11 pool indicated less than 1 ppm chlorine from 16:10 - 18:00. The pool was closed after this time. No notations were recorded to state actions taken during these low chlorine values.
Item 10Whirlpool Spa Water Draining
Draining of the water in the whirlpool spas was not documented.
Item 10Whirlpool Spa Shock Chlorination
Some charts indicated shock chlorination was not performed for the entire hour. On 22 February in the deck 7 port and starboard whirlpool spas, shock chlorination started at 19:00 at 10 ppm chlorine and immediately dropped to 7.5 ppm, and increased to 10 ppm from 20:00 - 20:30; On 18 February, shock chlorination was conducted from 19:10 - 19:45; On 25 February, shock chlorination was conducted from 19:40 - 20:30.

Bars1 finding

Item 19Lido Pantry
Open and closed bottles of liquor and other foods were stored on a stainless steel shelf constructed in an office space down a hallway off of this bar. The room was not constructed in accordance with food storage standards.

Pest control1 finding

Item 40Mooring Lines
The rat guards on the mooring lines were placed in a manner that did not prevent rodents from entering the ship. Where two mooring lines came together near the pier, a large opening was between the two lines at the guards. Some guards were U-shaped and the bottom portion was open, and were blowing in the wind. Some guards were placed near the hull of the ship.

Drinking water1 finding

Item 08Nontestable Device Inspections
Visual inspection results of the nontestable backflow preventers were not documented. Inspections were conducted in February 2017.

To see this report on the CDC site: open the CDC inspection search, choose Balmoral in the list of cruise ships, select “All Dates” and press Search, then open “Report” next to the inspection date. (The CDC tool does not allow direct links to a single report.)

Other Fred. Olsen Cruise Lines ships

No other ships of this cruise line are in the CDC list.

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