INSPECTION REPORT Health Protection 253196

PREMISES NAME IHOP #316		Tel: (604) 444-0201 Fax: (604) 444-0230
PREMISES ADDRESS 173A - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE July 19, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kamran Baharan		NEXT INSPECTION DATE January 19, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Salads double-stacked in prep cooler in front of house and memasured 15 degrees C. Date to be Corrected By: Immediately Corrective actions - Cold potentially hazardous foods must be stored under fill line to maintain temperature below 4 degrees C. - Double stacking practices can create air gap in between which cannot properly maintain temperature - Salad was discarded at the time of inspection and refilled with fresh salad. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1._ Unknown bottles noted in the back of house which are used for sanitizing food surface tops. NOTE: - Tested with both QUATS test strip and chlorine strip and both measured oppm. 2._ Cooler door knobs and equipment handles noted very greasy. 3._ Sanitizer bucket in back of house measured 100 ppm QUATS. 4._ Wet clothes left on surface top when not in use (in front of house) Date to be Corrected By: Immediately Corrective Actions 1._ Discard unknown solution and refill with 200 ppm QUATS. Make sure to check the concentration with test strip after making. Properly label the sanitizer bottles. 2._ Clean and sanitize cooler door knobs and equipment habndles frequently. 3._ Add more sanitizer solution to make 200 ppm QUATS. Refilled with more solution and measured 200 ppm QUATS at the time of inspection. 4._ Wet clothes must be kept in sanitizer solution bucket when not in use to prevent from microbial growth in used wet clothes. Corrective Action(s): 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

General: - all handsinks fully equipped with hot and cold running water, soap and paper towels. - sanitizer solution in front of house: 200 ppm QUATS. - Dishwasher temperature at plate: 74.0 degrees C - ice machines sanitary - ice cream scoops in dipper well with cold running water. - prep cooler= 0 degrees C - drink cooler= 0 degrees C - milk-in cooler= 3 degrees C - walk-in cooler= 4 degrees C - stand prep cooler= 4 degrees C - ice cream freezer= 10 degrees C (in frozen state) - walk in freezer= -15 degrees C (in frozen state) - hot holdings units= > 60 degrees C - Mixer is washed and sanitized in the dishwasher. - in-use utensils are washed and sanitized every 4 hours. - dry storage easily accessible and sanitary. - walk in cooler, stand prep cooler, freezer very organized with labels. - general sanitation satisfactory - FoodSafe Level 1 provided - Permit posted in a conspicuous location. NOTE: - Make sure to renew FoodSafe Level 1 for some whose certificates have already expired and others that are t o be expired soon.