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IHOP #309

107 - 2429 152nd St, Surrey · Restaurant

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top portion of the lettuce in the cold holding unit in the front of house measured approximately 8-12C with probe thermometer and infrared gun.
      • Corrective Action(s): Discard the lettuce. Ensure cold potentially hazardous foods are stored 4C or less.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced tomatoes on the prep line measured 8.6C with a probe thermometer and these are not monitored throughout the day
      • Corrective Action(s): Discard sliced tomatoes. Store future containers of perishable foods including slice tomatoes at 4C or less.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 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
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and grease noted on floors, under equipment, and in hard-to-reach areas in premises.
      • Corrective Action(s): Operator to ensure cleaning and sanitizing noted areas at least weekly to prevent build-up and to prevent the attraction of pests.
      • Date to be Corrected By: 1 Week
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 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):
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Liquid sauces in the hot-well next to the sandwich preparation station in the kitchen measured 45 to 50 C. Hot-holding must be maintained above 60 C. Monitor food temperatures and make the necessary thermostat adjustments to maintain hot-holding food temperatures above 60 C.
      • Corrective Action(s): Thermostat was adjusted and hot-held foods measured 60+ C.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flourescent light tubes are burnt-out above the sandwich preparation station. Sufficient light levels must be maintained to ensure safety of workers and safe handling of food.
      • Corrective Action(s): Replace the burnt-out tubes and/or replace/repair burnt-out light ballasts to bring the light levels up to design levels for worker and food safety. Repairs are pending.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The wiping cloth sanitizer in the front-end dessert station measured zero ppm Cl. No sanitizer had been placed in the water. Sanitizer in the wiping cloth container must measure at least 200 ppm Cl.
      • Corrective Action(s): Sanitizer was put into the container by the on-duty manager. The manager should determine why no sanitizer was in the sanitizer container, and take appropriate measures to prevent a reccurrance.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A flourescent light is burnt out (or missing) in the fixture above the sandwich preparation station in the kitchen.
      • Corrective Action(s): Replace the burnt out/missing light tube and the diffusion screen.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions