INSPECTION REPORT Health Protection KKIM-C4473T

PREMISES NAME IHOP #316		Tel: (604) 444-0201 Fax: (604) 444-0230
PREMISES ADDRESS 173A - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE June 17, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kamran Baharan		NEXT INSPECTION DATE June 18, 2021
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher measured at 67.9C at plate level initially. Plate level temperature reached above 71C after 5th run. Operator stated temperature was fine in the morning. Corrective Action(s): Operator contacted the service technician at the time of inspection and appointment was scheduled for next morning to fix the temperature fluctuating issue. High temperature dishwasher should be reaching 71C or above at all times to propertly sanitize dishes. Keep monitoring dishwasher temperature throughout the day to confirm it is capable of reaching 71C or above at plate level. If dishwasher is not reaching the desired temperature, add manual sanitizing step after dishes go through the dishwasher. Procedure of making bleach sanitizing solution was discussed with operator. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher not consistently reaching 71C or above at plate level. Corrective Action(s): Fix the dishwasher so it is capable of reaching 71C or above at plate level consistently. Date to be corrected: immediately Violation Score: 3

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

Comments

All handsinks fully equipped. All cooling units at 4C or below. All freezer units range from -10C to -18C. Hot held food items at 60C or above. QUAT sanitizer measured at 200ppm. No signs of pest activity at the time of inspection. Overall sanitation is good. COVID PREVENTION PROTOCOLS: - All employees wear mask. - Hand sanitizer available for customers. - Seatings are separated by distance of ≥ 2m or by physical barrier if separation is < 2m. - Appropriate signages posted in the facility. - Covid Safety Plan available on site.