INSPECTION REPORT Health Protection MBEK-AWUSU4

PREMISES NAME IHOP #306		Tel: (604) 859-4636 Fax: (604) 859-4638
PREMISES ADDRESS 33020 South Fraser Way Abbotsford, BC V2S 5A1		INSPECTION DATE March 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) S&R Ventures Ltd		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of chorizo sauce was measured at 54 degrees C. Small metal food insert was stored inside of a larger insert in the steam table. Corrective Action(s): Chorizo sauce was reheated (internal: 74 degrees C or more) and placed into steam table top. Please ensure all inserts are in direct contact with hot water/steam to maximize heat transfer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: - Walk in cooler at 1 degree C. Food is covered, well organized, and stored off the floor. - Prep cooler at 1 degree C (below) and 4 degrees C (above). - Reach in cooler at 3 degrees C (internal food temperature) - Under counter cooler at 2 degrees C - Mini cooler (upstairs) at 2 degrees C - Walk in freezer at -17 degrees C - Reach in freezer at -26 degrees C - Chest freezer at -25 degrees C - Under counter freezer at -18 degrees C - Ice cream freezer at -15 degrees C - Hot holding internal temperatures at 60 degrees C or more *Exception: Refer to Code 206 - Quaternary ammonium compounds (quats) sanitizer available in buckets (front, back) at 200 ppm. - Low temperature dishwasher measured 44 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface - Utensils and equipment are stored in sanitary condition. Ice scoops stored safely outside of bin and machine. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Premises is serviced by pest control operator on a monthly basis. Reports reviewed at time of inspection. - Temperature records are being maintained. Note: Steam table temperatures are not being recorded on some days as steam table is off at time of checks. Reminder to ensure steam table is able to maintain internal food temperatures at 60 degrees C or more when in use. - Staff washrooms in clean condition. Sinks are adequately supplied. Please contact the inspector if you have any questions or concerns.