Report No. DSEA-AVRVJP

INSPECTION REPORT
Health Protection
DSEA-AVRVJP

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 7, 2018

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Kamran Baharan

NEXT INSPECTION DATE
February 09, 2018

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: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prep cooler in the kitchen unable to maintain contents <4 degrees C (40F)
Corrective Action(s): Products stocked <2 hours prior. potentially hazardous food products moved to walk-in cooler quick access door area.
Do not use the prep cooler for storage of potentially hazardous foods until it has been repaired and is capable of maintaining contents <4 degrees C.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Sausage and bacon on hot holding table measured 54 degrees C internal. Products stocked <2 hours prior.
Corrective Action(s): Reheated.
Ensure that all hot potentially hazardous foods are held >60 degrees C (140F) at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prep cooler unable to keep contents <4 degrees C. potentially hazardous foods moved to walk-in cooler quick access door area.
Corrective Action(s): Do not use the prep cooler until it has been repaired and is able to keep contents <4 degrees C at all times.
Repair the cooler immediately. contact district inspector when the unit has been repaired
Violation Score: 9

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

Comments

=BOH and server station handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C), server station large cooler (2C), and server station small cooler (1C) measured < 4 degrees C
=Walk-in freezer (-18C) and undercounter freezer (-10C)
=BOH gravy hot holding (66C) and FOH soup hot holding (70C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 70.8 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection
=Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machine and slicer were maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location