Skip to content
Loading map…

IHOP #316

173A - 9855 Austin Rd, Burnaby · Restaurant

19 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following kitchen areas:
      • - Floor under kitchen prep sink and adjoining prep counter (beside ice machine).
      • - Floor under 2-compartment sink in dishwashing area.
      • - Rodent droppings observed in the following non-food preparation areas:
      • - Along floor/ wall edges in electrical room.
      • - Under office desk.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Report new activity to pest control company and follow all recommendations provided by your pest control company.
      • - Consult with your pest control company to identify location of potential pest entry points - cover/ block/ seal potential pest entry points.
      • - Continue to monitor pest activity, report new and/ or increased activity to your pest control company.
      • [Correction Date: 12-Nov-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease accumulation observed on back shelf surfaces (closest to wall) under flat top grills that are facing the dining room.
      • - Grease and food debris accumulation observed in void space between kitchen burners and side of prep cooler/ walk-in cooler.
      • Corrective Action(s): - Thoroughly degrease and clean above noted areas. Ensure that hard to reach areas are included in regular cleaning schedule.
      • [Correction Date: 12-Nov-2025]
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer bucket in kitchen measured 50-100 ppm.
      • Corrective action(s): Sanitizer bucket was refilled with fresh QUAT solution, and measured 200 ppm when retested during the inspection. Ensure that sanitizer solution is 200 ppm QUATS to effectively eliminate pathogens present on food contact surfaces.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following locations:
      • - under sink near ice machine area
      • - along the walls, under racks in dry storage area.
      • Pest control compan provides services once a month. Pest control reports were reviewed on-site.
      • corrective action(s): Remove droppings. Clean and sanitize the areas listed above with a bleach solution. Continue monitoring for pest activity and following pest control company recommendarions.
      • Date to be Corrected By: May 20, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation, and minor food debris was observed behind the cookline.
      • Corrective action(s): Clean behind the cookline. Ensure that hard to reach areas are cleaned regularly to prevent grease and foodd buildup which may attract pests.
      • Date to be Corrected By: May 20, 2025.
      • Corrective Action(s):
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in office area under desk/ computer server area.
      • Corrective Action(s): - Remove droppings and thoroughly clean area.
      • - Continue to monitor pest activity. Report new and/ or increased activity to your pest control service technician.
      • - Block/ seal any gaps or holes that may be potential entry points. Consult with your pest control service technician.
      • [Correction Date: 06-Nov-2024]
      • Note: It appears that operator is aware of pest issue. Multiple glue traps observed inside office area where rodent droppings were observed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Grease and food debris accumulation between under equipment and on floor between gas burners (x4) and side prep table.
      • - Grease and food debris accumulation no floor and side of equipment/ walk-in coolers beside gas burners (x2)
      • - Grease accumulation on wall behind fryers.
      • - Grease and food debris accumulation on floor/ wall edges under all 3 flat top grills.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 06-Nov-2024]
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable QUATS concentration in two QUATS
      • sanitizer buckets.
      • One spray bottle was mislabeled with sanitizer
      • instead of "Mr.Clean"
      • Restock the two QUATS sanitizer buckets with
      • the correct concentration of 200 ppm.
      • Relabel the spray bottle with "Mr.Clean".
      • Corrective Action(s):
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed beside the computer
      • server at the office.
      • Remove droppings and apply bleach solution onto
      • the affected area. (1 tsp of bleach per 1 litre water)
      • Date To Be Corrected By - 2024/04/24
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup noted on the side of the grills
      • facing the front.
      • Clean the grease buildup as it may attract pests.
      • Ensure grease gets cleaned up on a daily basis.
      • Date To Be Corrected By - 2024/04/24
      • Corrective Action(s):
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Mildew like substance observed on upper surface of kitchen ice machine.
      • Corrective Action(s): - Empty ice machine. Clean and sanitize interior surfaces of ice machine. Allow interior of ice machine to dry completely before using.
      • - Ensure that unit is regularly cleaned and sanitized.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloths in service area and waitress stations not stored in sanitizer. No sanitizer detected with QUATS test strips.
      • Corrective Action(s): - Wiping cloths must be stored in 200 ppm QUATS between uses.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Grease accumulation on floor and side of equipment beside gas burners (x4).
      • - Grease accumulation on floor and side of equipment/ walk-in cooler beside gas burners (x2).
      • - Grease and food debris accumulation on equipment surfaces, under, between, and behind equipment in cook line area.
      • Corrective Action(s): - Clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 20-Oct-2023]
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Salads double-stacked in prep cooler in front of house and memasured 15 degrees C.
      • Date to be Corrected By: Immediately
      • Corrective actions
      • - Cold potentially hazardous foods must be stored under fill line to maintain temperature below 4 degrees C.
      • - Double stacking practices can create air gap in between which cannot properly maintain temperature
      • - Salad was discarded at the time of inspection and refilled with fresh salad.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1._ Unknown bottles noted in the back of house which are used for sanitizing food surface tops.
      • NOTE:
      • - Tested with both QUATS test strip and chlorine strip and both measured oppm.
      • 2._ Cooler door knobs and equipment handles noted very greasy.
      • 3._ Sanitizer bucket in back of house measured 100 ppm QUATS.
      • 4._ Wet clothes left on surface top when not in use (in front of house)
      • Date to be Corrected By: Immediately
      • Corrective Actions
      • 1._ Discard unknown solution and refill with 200 ppm QUATS. Make sure to check the concentration with test strip after making. Properly label the sanitizer bottles.
      • 2._ Clean and sanitize cooler door knobs and equipment habndles frequently.
      • 3._ Add more sanitizer solution to make 200 ppm QUATS. Refilled with more solution and measured 200 ppm QUATS at the time of inspection.
      • 4._ Wet clothes must be kept in sanitizer solution bucket when not in use to prevent from microbial growth in used wet clothes.
      • Corrective Action(s):
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher measured at 67.9C at plate level initially. Plate level temperature reached above 71C after 5th run. Operator stated temperature was fine in the morning.
      • Corrective Action(s): Operator contacted the service technician at the time of inspection and appointment was scheduled for next morning to fix the temperature fluctuating issue. High temperature dishwasher should be reaching 71C or above at all times to propertly sanitize dishes. Keep monitoring dishwasher temperature throughout the day to confirm it is capable of reaching 71C or above at plate level. If dishwasher is not reaching the desired temperature, add manual sanitizing step after dishes go through the dishwasher. Procedure of making bleach sanitizing solution was discussed with operator.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not consistently reaching 71C or above at plate level.
      • Corrective Action(s): Fix the dishwasher so it is capable of reaching 71C or above at plate level consistently.
      • Date to be corrected: immediately
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Cloth aprons used as liner under oil insert between grills - some discoloring and charring noted on apron.
      • 2. Plastic inserts used between grills noted with burn marks and melting
      • Corrective Action(s): Ensure all materials used around grills are burn/melt resistant, easy to clean, smooth and durable.
      • 1. Find liner that meets the above criteria - cloth aprons are not satisfactory. Remove all aprons and replace with suitable material.
      • Correction date: immediately
      • 2. Do not use plastic inserts around hot equipment. Ensure inserts used in these areas are metal/stainless steal material to meat above criteria.
      • Correction date: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Plastic inserts are partly melted/ burned and cracked
      • 2. Sanitizer dispenser not dispensing sanitizer during inspection
      • Corrective Action(s): 1. Ensure all damaged equipment are either repaired or replaced to prevent further damage or becoming a physical hazard. Remove damaged inserts from food storage.
      • 2. Sanitizer dispenser must be able to dispense 200 ppm QUATS when needed. Verify sanitizer dispenser concentration at least once a day with test strips. Dispenser was functioning properly by the end of the inspection.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In the walk-in cooler, white cream sauce 29C and turkey sauce 21C; foods were time and temperature abused.
      • Corrective Action(s): Operator discarded the food. Operator was able to demonstrate the usual proper cooling practices of food.
      • Ensure to cool food from 60C to 20C within 2 hrs, then further 20C to 4C within 4 hrs.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ran multiple cycles on high temperature dishwasher 65.5C, 63C, 69.5C, 71C.
      • Corrective Action(s): Monitor rinse cycle and ensure dishwasher temperature achieves 71.2C at plate level, or 82C at gauge.
      • Dishes were manually sanitized in the dishwashing sink as directed by operator.
      • Violation Score: 3
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher rinse temperature is not consistently achieving 71.2C or above at plate level.
      • 2. White chopping board had significant black stains that cannot be effectively cleaned.
      • Corrective Action(s): 1. Operator contacted repair company to service/fix (immediately).
      • 2. Do not use chopping board that cannot be effectively cleane (immediately).
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer and tomato slicer stored away after cleaning, but observed still to have some dried food bits and tomato chunks.
      • Corrective Action(s): Directed staff to rewash and sanitize. When cleaning, ensure all food debris are removed before sanitizing. You may need to use scrub brushes etc to get at hard to reach areas.
      • Violation Score: 5
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 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
    • 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
  19. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soups being hot held in the server station found to be <60C (cream soup 20C and minestrone 45C)
      • Corrective Action(s): Both products discarded. Ensure that all hot potentially hazardous soups are held >60C at all times. Staff should be checking soups to ensure that hot holding wells are working properly.
      • Violation Score: 5