INSPECTION REPORT Health Protection MTRG-ASFU35

PREMISES NAME IHOP #312		Tel: Fax:
PREMISES ADDRESS 8170 120th St Surrey, BC V3W 3N3		INSPECTION DATE October 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 05, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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): - During time of inspection, cheese sauce in hot holding insert measured to be 55C - Staff informed that sauce has been there for 1 hour - Staff reheated cheese sauce to >60C during time of inspection Corrective Action(s): - Ensure that all hot foods are kept at 60C or hotter - Ensure that inserts are not overfilled so that hot holding unit can adequately maintain hot foods 60C or hotter 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

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements: * Walk in cooler at 4C * Walk in freezer at -18C * Line coolers/ prep coolers at <4C * Hot holding units maintaining food temperatures at 60C or above - Temperature logs kept and maintained - Probe thermometer and IR gun available for monitoring temperatures - QUAT sanitizer available in buckets throughout facility, concentration at 200ppm concentration - Dipper wells in use during time of inspection - Ice machine maintained in sanitary condition during time of inspection - High temperature dishwasher available, adequate sanitization temperature reached via hot water after first cycle (73.1C) - No evidence of pests detected during time of inspection - PCO employed on monthly basis - no issues or captures noted on reports - Good employee hygiene exhibited during time of inspection - General sanitation of facility - OK

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-ASFU35
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: Original Buttermilk Pancakes: 0% Trans Fat Clam chowder: 0% Trans Fat Ranch Dressing: 0 % Trans Fat All products checked met legislative requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment