INSPECTION REPORT Health Protection 246677

PREMISES NAME IHOP #309		Tel: (604) 538-3595 Fax: (604) 538-8627
PREMISES ADDRESS 107 - 2429 152nd St Surrey, BC V4A 4P3		INSPECTION DATE August 6, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Gary Sandhu		NEXT INSPECTION DATE 6 Months
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 = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored/displayed above 4C. Observation: Preparation cooler (for pancakes toppings) was holding whipped butter, chopped tomatoes, shredded cheese, and sour cream at 8C internal temperature. Correction: Operator moved the items from the inserts to the walk-in cooler for rapid cooling as they had put in the toppings in the cooler before lunch rush (less than 2 hours ago). Keep lids closed in future. Rationale: Potentially hazardous foods can harbour pathogens and toxin accumulation when kept at temperatures above 4C or less than 60C. Adequate cooling temperatures and cold holding protects food from contamination and spoilage. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. Observation: Sanitizer buckets did not contain detectable chlorine or QUATS at the front service area or the back kitchen. Staff was observed mixing detergent with bleach when making the sanitizer solution. Correction: Operator made fresh bleach solutions for all sanitizer buckets staff was asked not to mix bleach with soap as that depletes the chlorine residual and makes it a less effective sanitizer. Rationale: Adequate sanitizer (100-200ppm chlorine residual solution or 200ppm QUATS) ensures the food contact surfaces and equipment are thoroughly cleaned and safe for food and consumption. Inadequate sanitizer will cause pathogens to grow and toxins to accumulate which can cause a foodborne illness. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observation: All paper-towel dispensers were not set properly to allow for the rolls to roll out through the dispenser. Staff was lifting the top of the dispenser to access the disposable paper towels. Correction: Set up the paper towel dispenser properly to ensure staff does not have to handle the dispenser after washing hands. Operator corrected the violation at the time of inspection. Rationale: Handling the dispenser after washing hands can contaminate the hands again which can then cross-contaminate food. Contaminated food can cause a foodborne illness in consumers. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments Temperatures (front) Drinks cooler (above counter): 2.8C Under counter preparation cooler: 2.3C Under counter cooler (under service shelf): 1.1C Hot holding of soup: 72C Main kitchen) Preparation cooler (inserts): 3.8C bottom: 2.2C Double door cooler: 4C Walk-in cooler: 2C Walk-in freezer: -19C Ice-cream freezer (by the office): -18C Hot holding units: 78C Sanitation High temp dishwasher achieved 74C at dish surface after the final rinse cycle. Meat slicer was clean and in good sanitary condition. Ice-sink was clean (at the front). Ice-machine in good condition and is serviced by a professional. Plan in place for maintenance. Dipper wells in good sanitary condition. Soda machine nozzles cleaned weekly. They were in good sanitary condition. Knives stored in clean bins. Overall sanitation is satisfactory. no build-up of grease or food debris noted. Ventilation canopy cleaned weekly and in good sanitary condition. Sanitize buckets at 200ppm QUATS solution in kitchen and 200ppm Chlorine at the front. No signs of pests noted at the time of inspection. Dispenser dispensed 200ppm QUATS solution. Storage Food stored at least 6" off the floor. Ready-to-eat foods separated from poultry and raw eggs. All food kept in coolers was covered with lids or plastic wrap. Chemicals stored separately under sinks and near back entrance away from food. Scoops kept outside containers to prevent cross-contamination. Administration FoodSafe level 1 certifications available on site for all staff. The manager's certification is valid until August 20, 2023. Permit is available on premise. Temperature and cleaning logs are up to date. Personnel Staff practices good personal hygiene. Hair is tied back and handwashing was observed. Practices Counters are wiped and sanitized after each use. Equipment is cleaned immediately after use (deli-slicer, dough mixer, vegatable cutter) Food kept at room temperature as advanced preparation for rush hours is discarded every 2 hours. COVID-Safety Plan is developed and posted. Maximum occupancy of 80 is posted. Signs for social distancing are posted. Tables are 2m apart. Staff is screened before each shift and masks are required.