INSPECTION REPORT Health Protection DSEA-BCMV52

PREMISES NAME IHOP #301		Tel: (604) 521-3212 Fax: (604) 247-2288
PREMISES ADDRESS 514 8th Ave New Westminster, BC V3L 1Y6		INSPECTION DATE May 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Edmund Jeske		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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Following products found to be stored >4 degrees C; -liquid eggs for omelets (18C internal) -crepes (40C) Corrective Action(s): discarded. Ensure that all cold potentially hazardous foods are stored <4 degrees C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris build up observed in the following areas; -underneath the farthest flat top grill -around and under the handwash station -around the 2 burner stove and between equipment adjacent to it Corrective Action(s): Clean the above noted areas. This must be done on a more frequent basis. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tiles and grout around the facility are in poor condition -around the hot station -walk-in cooler floor -along the hall in front of the walk-in cooler door Corrective Action(s): Replace the broken tiles and fill the missing grout. due: 1 month Violation Score: 5

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), grill area upright cooler (3C), grill area lower cooler (2C), and front of house cooler (2C) measured < 4 degrees C =Upright freezer (-18C) and walk-in freezer (-19C) measured < -18 degrees C =Hollandaise hot holding (65C) and sausage hot holding (61C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =Evidence of rodent activity not observed at the time of inspection =Ice machine and deli slicer was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location