INSPECTION REPORT Health Protection KLAI-CV2RRR

PREMISES NAME IHOP #307		Tel: (501604) 530-1169 Fax:
PREMISES ADDRESS 501 - 19700 Langley Bypass Langley, BC V3A 7B1		INSPECTION DATE August 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer container in the server area was noted with no Sink & Surface Cleaner Sanitizer detected. 2. One of the rubber spatulas that was put away in the cleaned utensils bin was noted with dried on food soil. Corrective Action(s): **Issues corrected at the time of inspection** 1. Staff discarded the container with no sanitizer and refilled it with fresh Sink & Surface Cleaner Sanitizer. 2. The dirty spatula was removed for rewashing. Any staff in charge of dishes must visually inspect all utensils and equipment to ensure they are thoroughly cleaned prior to storing away. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1. Observed a staff on the cookline using their personal cell phone while cooking and no handwashing was observed prior to returning to cooking. 2. Observed a dishwashing staff doing the dishes then washing her gloved hands in between doing the dirty dishes and putting away the cleaned dishwares. Corrective Action(s): 1. Staff should not be engaging in personal activities while handling food. This should be done aside from any food preparation activities and proper handwashing must be performed when returned from such activities to prevent potential contamination of food. 2. Gloved hands should not be washed as you can never determine if the washing is completed properly and thouroughly with gloves. Proper handwashing must be performed with the gloves removed and donning on a new pair of gloves before putting clean dishwares away. This was discussed with the Manager. Manager must educate all food handlers and kitchen staff on the importance of handwashing as this is the number one way for detering foodborne illnesses. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Black debris noted on the head of the dish sink sprayer. Corrective Action(s): Clean and sanitize the dish sink sprayer head and remember to clean this as part of your sanitation schedule. Date to be corrected by: Today Violation Score: 3

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

Comments

Routine inspection conducted today: All handwash stations, including staff washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18C or below. In the Walk-in cooler and noted in refrigeration units where food is not in active use, food are stored protected and in the proper storage hierarchy. Hot hold units were holding food above 60C. One of the dipper wells were turned on and running for in-use utensils at the time of inspection. The second dipper well has a timer set for 4 hours and the water is changed out when the timer expires. However, during the inspection, noted the water was overly soiled - this was made aware to one of the staff and she changed out the utensils and water. Please note that it is excellent practice to change out the water for in-use utensils every 4 hours, however it also needs to be changed out when noted it is overly soiled. Sink & Surface Cleaner Sanitizer was prepared in multiple containers throughout the prep area. Concentration was excellent in all containers except for one in the server area (see violation above). High temperature dish machine was able to reach 186F at the gauge level and 71.6C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection. General sanitation and organization excellent.