INSPECTION REPORT Health Protection ECAO-B3GN9D

PREMISES NAME IHOP #311		Tel: (604) 451-5557 Fax:
PREMISES ADDRESS 5137 Kingsway Burnaby, BC V5H 2E		INSPECTION DATE August 9, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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): In-use utensils in dipper well: spatulas, ice cream scoopers, servers are only dishwashed/changed between shifts -about every 8 hours Corrective Action(s): Minimum cleaning for in-use utensils is every 4 hours Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated handsink next to cooking line blocked off with frozen soup being defrosted This sink has no paper towels available at dispenser Corrective Action(s): Use your utility sinks for food related duties -discussed with worker which sinks suitable Keep your handwash sinks adequately stocked Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hot water tank room disorganized/cluttered. Corrective Action(s): Clean and organize this room Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 2 deg C -Line coolers at or below 4 deg C -1-door undercounter 3 deg C -5-door undercounter 3 deg C -Hot held gravy 68 deg C -Hollandaise sauce 63 deg C -High temperature washer final rinse 71.3 deg C at plate level Chemical Controls: -QUAT sanitizer buckets >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used NOTE: observed a towel at a workers shoulder -was being used only for hot plating -OK Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis NOTE: One dumpster lid observed wide open -should be kept closed and locked to better detract pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B3GN9D
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:
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