IHOP Restaurant
3921 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Once again a container of cooked diced sausage and container of bacon had been stored out on the counter and were then relocated to the cooler upon staff becoming aware of the inspector's arrival. The temperature of the meats were measured at 23C. The food was discarded.- High risk foods must be stored at less than 4C or greater than 60C.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A gap is noted at the bottom of one of the front entrance doors.- All exterior doors must be tight sealing to prevent the possible entry of pests.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed a staff member's jacket hanging from the shelving unit at the end of the cook line as well a purse/backpack also stored here. The shelving unit had packages of bread and containers stored on it. Personal belongings relocated to the staff area.- All staff personal belongings must be stored out of the food handling areas and completely separate from foods, food equipment, food contact surfaces etc.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.) Two containers of cooked sausage located on a lower shelf in the cook line area were measured at 33C. Staff informed that these had been precooked for the lunch rush.- High risk foods must be held at less than 4C or greater than 60C. The food was reheated on the grill to a temperature of greater than 74C and then hot held at >60C or placed into walk-in cooler for proper cooling.2.) Overfilling of the food insert containing uncooked shredded potatoes (stored in the ice bath). Temperature of the top portions measured at 14C, needs to be held at less than 4C.- Only fill food containers to the load limit lines to ensure that a temperature of 4C or lower can be maintained.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A gap is noted at the bottom of one of the front entrance doors.- All exterior doors must be tight sealing to prevent the possible entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Grease and fluff accumulation noted on the exhaust hood canopies and filters. Filters were in the process of being cleaned.2) Grease accumulation noted on the underside of the counter by the deep fryers, the sides of the deep fryer, the waffle makers and toaster.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverage stored on a food storage shelf. Corrected- All staff personal items are to be stored away from foods and food handling areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container so cooked sausage left on a bottom shelf in eth cooking area measured at 22C. Food discarded.- High risk foods must be stored at 4C or colder or 60C or hotter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food inserts in the top compartment of a prep cooler are being overfilled past the load limit lines. Temperature measured at 9C.- Foods relocated to the bottom compartment. Proper food storage practices reviewed with staff.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- - Some flies resembling fruit flies observed - Fly control program is in place and follow-up is on-going. - No other pest issues observed at the time of inspection.
- 15. Is the facility free of a pest infestation?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Food debris observed to be sticking on to the surface of the dishes that came out of the low temperature dishwasher. Please ensure the dishwasher is in good repair; should require please contact you service provider.
- 15. Is the facility free of a pest infestation?
- - Some flies resembling fruit flies observed at the customer service area. Fly control program is in place and follow-up is on-going. - No other pest issues observed at the time of inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The pest control report was not available/presented at the time of inspection. The manager sent the report by email.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dried food debris and other items below a worktable. Please clean the indicated area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A QUAT sanitizer beneath the milkshake machine is measured at 100 ppm with QUAT test strips. Ensure that QUAT sanitizer is maintained at 200 ppm. The operator prepared a 200 ppm QUAT sanitizer during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A utensil holder near the ice cream syrup storage area is observed with a buildup of grime. Ensure that utensil storage containers are kept clean. The operator cleaned and sanitized the utensil holder during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A container of green peppers and jalapenos is observed to be stored uncovered in the cooler. Ensure that all food is stored covered in the cooler. The operator covered the indicated food products during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Carpet was found as a baseboard throughout the front dining area and in the food prep areas. The carpet was dirty. Ensure that areas in a food prep area have walls that are smooth, easy to clean and impervious to moisture. Remove the carpet in the food prep areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Shelving units in the front service areas have shelving ends that are not finished. Ensure that food surfaces are smooth, easy to clean and impervious to moisture. Finish the shelves.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Carpet was found as a baseboard throughout the front dining area and in the food prep areas. The carpet was dirty. Ensure that areas in a food prep area have walls that are smooth, easy to clean and impervious to moisture. Remove the carpet in the food prep areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) A fan found on a shelf near the cooking line was found dirty. Ensure that the fan is cleaned and sanitized regularly to prevent the contamination of food. 2) Drains in the facility appeared congested. Ensure that drains are cleaned and sanitized regularly to prevent attraction and breeding of pests like flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) A meat slicer was found with dried meat debris on the top fastener. Ensure that the meat slicer is cleaned and sanitized on all surfaces including the top fastener to prevent food contamination that can lead to foodbourne illness.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Containers with peppers and blueberries were found uncovered in a cooler. Ensure that foods stored in a cooler are covered to prevent food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Personal beverage containers were found stored on food prep surfaces and in food service areas. The containers were moved during the inspection. Ensure that there is a designated place for personal food containers to prevent cross contamination that can lead to foodbourne illness. 2) A can of paint was found below a food prep counter. Ensure that items that are not associated with food are stored separately. Remove and store the paint away from food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A large pail of butter was found on a food prep cooler at a temperature of 20 degrees Celsius. The pail had been left out for 1 hour. The pail was put on ice to keep the temperature at 4 degrees Celsius or below. Ensure that perishable items including butter are stored at temperatures of 4 degrees Celsius or less. Alternatively, the butter can be kept at room temperature for 2 hours and then discarded. Record and monitor the temperatures of perishables to prevent temperature abuse. 2) A squeeze bottle with cream cheese was found at temperature of 22 degrees Celsius and was filled early that morning. The cheese was discarded. Ensure perishable items like cream cheese are stored at a temperature of 4 degrees Celsius or below. 3) A cooler with a partially closed door containing cold cuts and shredded cheese was found at a temperature of 12 degrees Celsius. The drawer had been stocked earlier that morning. The meat and cheese were discarded. Ensure that cooler units are properly closed to maintain the temperature. Ensure that food in cooler units is kept at 4 degrees Celsius or less to prevent the growth of microbes that cause foodbourne illness. Monitor the temperature of the cooler unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Bacon bits in small takeout containers were found stored onto of a covered insert on a hot holding unit. The temperature of the bits was 24 degrees Celsius and had been in this place for 1 hour. Staff were told to remove the bits from the takeout containers, reheat them to 74 degrees Celsius for at least 15 seconds and hold them at 60 degrees Celsius or higher. Do not store hot holding items above the inserts.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Containers of shredded potato was found thawing on ice at a temperature of 16 degrees Celsius. Most of the container was not submerged in the ice. The containers were moved to a cooler during the inspection. Ensure that proper thawing methods are used to thaw foods and prevent temperature abuse. Thawing methods include: 1) in a cooler, 2) under cold, running water, 3) cooking directly, 4) in a microwave.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) No pest control records were available at the time of the inspection. Ensure that a copy of pest control records are kept onsite.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) A lot of flies were found in the facility. Ensure that the pest control technician is consulted for appropriate pest control management for the flies. The first step for effective pest control is proper cleaning and sanitizing. 2) Magpies were found near the outdoor waste container. The lid of the container was left open. Ensure that the lid of the waste container is closed and that all food debris near the bins is cleaned regularly to prevent the attraction of pests.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) The weatherstripping for the patio doors had a gap that could allow the entrance of pests. Ensure that the weatherstripping is repaired or replaced to prevent the entry of pests.
- 20. Do food handlers at the facility have adequate food safety training?
- 1) No food safe certification was available at the time of the inspection. Ensure that a copy of food safe certification is onsite. At least one person is required to have a certificate per shift when more than 6 people are working at a facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) There was no functional light in the room with the hot water tank at the time of the inspection. Ensure that adequate light is available. 2) A light cover was found broken in the dry storage area. Replace the light cover to protect food from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Unfinished wood was found on the cooking line to hold the garbage can in place. Ensure that all surfaces in the food prep area are smooth, impervious to moisture and easy to clean. Finish the wood or replace with an appropriate material that is easy to clean, impervious to moisture and smooth. 2) Shelving units in the front service areas have shelving ends that are not finished. Ensure that food surfaces are smooth, easy to clean and impervious to moisture. Finish the shelves.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Carpet was found as a baseboard throughout the front dining area and in the food prep areas. The carpet was dirty. Ensure that areas in a food prep area have walls that are smooth, easy to clean and impervious to moisture. Remove the carpet in the food prep areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) A milkshake machine was found with dried on food and milk debris. Ensure that the milkshake machine is cleaned throughout the unit to prevent contamination of milkshakes that can lead to foodbourne illness. 2) The dough machine in the rear food prep area had dried on dough and flour debris. Ensure that all parts of the dough machine are cleaned to prevent contamination of food and attraction of pests.3) The dishwasher was found with a build up of scale. Ensure that the dishwasher is descaled.4) A fan found on a shelf near the cooking line was found dirty. Ensure that the fan is cleaned and sanitized regularly to prevent the contamination of food. 5) Vents in the bathroom and in the back area were found dusty. Ensure that the vents are cleaned regularly.6) An upright freezer had a build up of ice. Ensure that the freezer is maintained and the build up of ice is removed. Ice formed in the freezer is from nonpotable water and can contaminate food. 7) Dust pans and garbage bins were found with cake on food debris. Ensure that equipment are cleaned and sanitized regularly from food debris that can attract pests. 8) Drains in the facility appeared congested. Ensure that drains are cleaned and sanitized regularly to prevent attraction and breeding of pests like flies.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Hard to reach areas including beside the cooking line and ice machine were found dirty and with an accumulation of food debris. Ensure that these areas are cleaned and sanitized regularly to prevent the harbourage of pests. 2) High touch surfaces including light switches and door handles were found sticky with dried on food debris. Ensure that high touch surfaces are cleaned and sanitized during the work day to prevent food contamination. 3) Dried on pop was found in the dry storage room. Ensure that the room is cleaned and sanitized regularly.4) Grease build up was found along the cooking line. Ensure that the cooking line, especially behind the equipment is cleaned and sanitized regularly to prevent food contamination, fires, and the attraction of pests. 5) The chemical storage area in the back of the facility was dusty. Ensure that this area is cleaned and sanitized regularly.6) A laundry hamper contained dirty cleaning cloths in the laundry room was emitting an odour that attracted flies. Ensure that cleaning cloths and other laundry items are washed daily. Store dirty laundry in a fashion that does not attract pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The laundry room and chemical storage area were cluttered and disorganized. Remove unused items and organize the areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?