INSPECTION REPORT Health Protection VIPP-B94VMR

PREMISES NAME IHOP #316		Tel: (604) 444-0201 Fax: (604) 444-0230
PREMISES ADDRESS 173A - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE February 5, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kamran Baharan		NEXT INSPECTION DATE February 08, 2019
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In the walk-in cooler, white cream sauce 29C and turkey sauce 21C; foods were time and temperature abused. Corrective Action(s): Operator discarded the food. Operator was able to demonstrate the usual proper cooling practices of food. Ensure to cool food from 60C to 20C within 2 hrs, then further 20C to 4C within 4 hrs. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ran multiple cycles on high temperature dishwasher 65.5C, 63C, 69.5C, 71C. Corrective Action(s): Monitor rinse cycle and ensure dishwasher temperature achieves 71.2C at plate level, or 82C at gauge. Dishes were manually sanitized in the dishwashing sink as directed by operator. Violation Score: 3

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher rinse temperature is not consistently achieving 71.2C or above at plate level. 2. White chopping board had significant black stains that cannot be effectively cleaned. Corrective Action(s): 1. Operator contacted repair company to service/fix (immediately). 2. Do not use chopping board that cannot be effectively cleane (immediately). Violation Score: 9

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

Comments

Kitchen: - Handwash station fully equipped with hot/cold running water, soap, paper towels - Sanitizer in buckets and at dispenser ~300 ppm QUAT - Hot held sausages, bacon, gravy were above 60C - In-use utensils cleaned/sanitized frequently - Inserts and prep line coolers were below 4C - Walk-in cooler 5C while going through defrost cycle - Walk-in freezer -12C; under compartment mini freezer -11C - Proper food storage practices observed: ready-to-eat foods above/separated/protected from raw meats, food stored above ground level, foods dated/labelled - Observed foodhandlers wash their hands during food handling - Probe thermometer available on site - Pest control company provides services regularly; no pest activity at the time of inspection Front: - Handwash station fully equipped with hot/cold running water, soap, paper towels - Under compartment coolers were below 4C - Ice cream scoop dipping well was turned on Generally the premises was maintained in a clean and sanitary manner. Operator had good knowledge and demonstrated safe food handling practices. ***Adjust the water temperature at kitchen handwash sink so that water is not as hot on the hands.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VIPP-B94VMR
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: 0.25 hour Specific comments: Compliant products: Peppermill buttermilk ranch dressing; Culinary Treasures chipotle aoili; Dr Oetker hollandaise sauce mix.
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