INSPECTION REPORT Health Protection MBEK-CLAVU3

PREMISES NAME IHOP #309		Tel: (604) 538-3595 Fax: (604) 538-8627
PREMISES ADDRESS 107 - 2429 152nd St Surrey, BC V4A 4P3		INSPECTION DATE November 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gary Sandhu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bucket of sanitizer located at server station measured below the minimum required concentration of DDBSA/lactic acid required for effective sanitizing. Note: Sanitizer was also cloudy. Corrective Action(s): Solution was discarded, bucket was refilled at dispenser, and measured within the required range for DDBSA/lactic acid. Ensure sanitizer solution is changed as often as necessary to maintain effective and safe concentrations for sanitizing food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): . Corrective Action(s): .Pancake batter dispenser removed and placed into dish pit. Ensure hand sinks are available for hand washing at all times. Do not place equipment or utensils within hand sinks. Violation Score: 5

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

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

Comments

Routine health inspection conducted. - Walk in cooler at 1 degree C. - Walk in freezer at -20 degrees C. - Other coolers at 4 degrees C or less, other freezers at -18 degrees C or less. - Temperature logs maintained. - Probe thermometers available on site. - Raw animal products are not stored above ready-to-eat items. - Hot holding internal food temperatures at 60 degrees C or more. - Dipper wells in use for utensils. - Hand sinks are supplied with hot and cold running water, liquid soap, and paper towels. - Sink & Surface Cleaner Sanitizer (DDBSA/lactic acid) available from dispenser and in sanitizing buckets with wiping cloths. Sanitizer within required concentration range, with one exception (see violation). Required concentration: 272 to 700 ppm DDBSA, 704 to 1875 ppm lactic acid. Test strips available. - Equipment and utensils maintained in sanitary condition. - High temperature dishwasher measured at least 71 degrees C at the utensil surface during the final rinse. - Chemicals and personal items are stored in designated areas away from food. - No signs of pest activity observed at time of inspection.