International House of Pancakes
200-1950 Harvey Ave Kelowna BC V1Y 8J8 · Restaurant - Food Service
12 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): A box of onions stored on a low shelf in the rear of the kitchen had visible signs of pest activity and droppings immediately around it. Operator discarded this box of onions and was instructed to ensure all food storage was improved to prevent pest access.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A significant number of mouse droppings were noted throughout the rear of the facility. Droppings were noted near the rear back door, rear storage closet, dry storage area, and throughout the rear kitchen area. Please ensure these areas are monitored and kept organized to prevent pest access and harbourage. Holes in the walls were still noted in the dishwashing area (broken tile coving and a large hole in the wall around plumbing supplying the dishwasher) and front bar area. A previously sealed hole in the rear storage closet appeared to have reopened and needed to be properly sealed. Please complete daily surveillance for signs of mice and, cleaning/disinfecting surfaces where mouse droppings are noted.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): An unattended box of frozen meat was on the rear kitchen counter. Operator indicated that it may have been left out to thaw. Operator moved this food to the walk in cooler
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food scoops need to be properly stored and have handles to prevent contamination. A can of insecticide was observed in the rear kitchen. Operator was instructed to remove this and discontinue any use of pesticides inside the establishment. *CDI*
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Please service/adjust/alter stocking practices within the upright refrigerator opposite the flat top grill used for storage of pancake mix, ham, eggs. Some PHF ingredients in this refrigerator were observed at 8.5deg.C at the time of inspection. The thermometer inside this unit also did not appear to be functioning properly. Where the demand on this unit exceeds its capacity to store PHF at 4deg.C or less, please provide a plan that may include the installation of additional refrigeration along the cook line (ie. an additional drawer refrigeration unit was mentioned at the time of inspection with a possible location below the far side gas burner/grill). Please also adjust stocking practices for squeeze bottles used to store dressing/sauces located on the right side of the flip top prep table refrigeration unit. A squeeze bottle with dressing was measured at 8deg.C at the time of inspection. Also as discussed, please confirm food safety plan details for the storage of pancake mix left out beside the flat top grill.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Numerous mouse droppings were noted in both back corners of the dry storage room and bottom shelves, as well as, the back corner of the kitchen where the breaker panel and electrical conduits were located. Mice refuge/harborage/access areas were also observed, including a hole in the wall below the dishwasher, floor conduits with large enough openings for mice, unused equipment/clutter and a poorly designed staff seating area at the back of the restaurant that could service as harbourage areas and impact pest surveillance and cleanability. Please completed a thorough cleaning and disinfecting of areas affected by mice, please unclutter the back kitchen area, and remove/replace the staff desk with one that does not create a possible harbourage area for mice in behind. Please also assess the integrity of floor to wall junctions and the wall itself in this back storage/staff area. Also as discussed, please increase professional pest control services to weekly until the mouse issue inside the IHOP restaurant has been addressed and, complete a thorough assessment of the building interior/exterior to properly seal any rodent access points & harbourage areas.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A pre-mixed sanitizer solution was not observed in the back prep kitchen space; food preparation was occurring in the space at the time of inspection. Please ensure that pre-mixed sanitizer solutions are located safely in each prep area for routine use in sanitizing counter tops, cutting boards, equipment and other food contact surfaces.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, it was noted that grout lines in the tile floor located along the main cook line and dishwashing area had been redone. Although this work was not completed as agreed (tile and grout were to have been replaced for the floor surfaces located along the cook like and dishwashing area), the work that was completed has improved the cleanability of the cook line and dishwashing area floor. Poor sanitation was still observed in a large area of the back kitchen observable as a black organic build-up, including the tile floor & grout lines in the back prep kitchen, the back/side mechanical room,the long back hall & storage area leading to the staff bathrooms, staff storage lockers, the walk-in freezer floor, underneath/behind some equipment,. Please note that health violations relating to the floor integrity/cleanability issues and poor sanitation in the IHOP kitchen have been identified during inspections dating back to 2018. As discussed while onsite, please complete a thorough deep cleaning of the entire IHOP kitchen, including the removal of organic build-up on all all floor tiles and grout lines. As reviewed, please use non-traffic areas of floor tile/grout that are visibly clean as a reference for an acceptable condition of the floor tile & grout following deep cleaning (ie. absence of black organic filth). Also as discussed, please replace all shelving units with flaking paint and rust that are no longer cleanable, as observed inside the walk-in refrigerator.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please review & revise the IHOP daily/weekly/monthly sanitation plan and procedures to support improvements in overall facility sanitation on an ongoing basis. Please have a copy of the IHOP sanitation plan available for review at the time of follow-up.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A sanitizer bucket along the main grill line was observed with visibly dirty solution and an inadequate concentration of sanitizer within the bucket. Please ensure that sanitizer solutions are changed at a frequency that maintains adequate sanitizer residual. Please ensure that buckets are filled to at least 1/2 to enable adequate solution to cloth ratio and ensure that cleaning cloths in continuous use are maintained/stored within sanitizer buckets.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Tile flooring throughout the IHOP kitchen was observed worn, missing grout &/or tiles broken - this floor was observed in an unsanitary condition with a build up of grease/organic matter. The poor condition of the kitchen floor is impacting the cleanability of the floor surface. Please note that infractions relating to the floor integrity/cleanability issues and poor sanitation in the IHOP kitchen has been identified during inspections dating back to 2018. According to a manager at the time of inspection, new kitchen tiles have been ordered and a tile installer has been identified, however, there has apparently been an issue locating someone to remove the existing/old tile floor. Based on the history of cleanability and sanitation issues regarding the kitchen tile floor, operator is requested to complete the tile floor replacement by Friday March 1st, 2024. Please confirm the tile colour and plan for tile removal and re-installation next week by January 19, 2024. Please also improve sanitation of garbage cans and some storage areas/shelving. The main kitchen handwashing sink drain was observed plugged at the time of inspection. The pre-rinse sink prior to the kitchen dishwashing was observed leaking/dripping into a pail. Manager indicated that a plumber would be coming onsite to repair the plugged hand sink and at the same time, could have a look at the leaky dishwashing pre-rinse sink. Please confirm repair to the kitchen hand sink drain and dishwashing area pre-rinse sink by Jan 12, 2023.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispensers were observed missing from the front server area and both back of kitchen staff washrooms. It was also noted that one paper towel roll was observed stored on the toilet bowl tank in one staff washroom. Please note that this infraction is remaining from the time of last inspection. Please install wall mounted paper towel dispensers where missing to provide for sanitary storage of paper towel and to prevent staff from touching and wetting the roll of paper towel during use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Squeeze bottles filled with dressings/sauces on the upper left side of the first prep table refrigerator on the main grill line were measured at temperatures as high as 14.5deg.C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen flooring was observed worn, missing grout &/or tiles broken/missing at a couple locations - floor was observed in an unsanitary condition with a build up of grease/organic matter. The poor condition of the kitchen floor is impacting the cleanability of the floor surface. Sanitizer buckets (red buckets) were being used for storage of cleaning cloths in continuous use with a detergent solution instead of filling with sanitizer.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Wall mount paper towel dispensers were missing/removed/not in use at the front hand sink and staff bathrooms.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Some food handlers are wiping off their hands using used cloth towels and are not washing properly prior to handling food and food equipment. Take immediate corrective actions and contact the health officer by July 16, 2019.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): a) A rodent dropping observed in the front food serving area. b) The back exterior back does not have adequate seal on the bottom to prevent potential entry of pests. c) The wall above the walk in cooler has a hole. d) The recent pest control service record dated July 8, 2019 says that the premises has recurring and unresolved sanitation issues that require the attentions from the operator. Take immediate corrective actions and contact the health officer by July 16, 2019.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The food slicer that is not being used by a food handler at the time of the inspection has accumulated debris. The blade for the food slicer is damaged. The food equipment is located in the back food preparation area and no one was working in the area during the inspection. b) Some of the surfaces (e.g. floor, wall, etc.) in the food premises are damaged, no longer easy to cleanable and have accumulated debris. c) The juice dispensing unit has accumulated debris. d) The milk shake machine has accumulated debris. e) The rubber holder for the drink tap has accumulated debris. f) The door frame for the walk in freezer and the floor surface near the door are damaged. The air curtains are damaged. g) Some of the floor surface under the dry food shelving units in the dry food storage room have accumulated debris. h) Some of the shelving surfaces in the dry storage rooms are not smooth, impervious to moisture and easy to clean. i) The rubber seal for the refrigerator in the cooking area is damaged. j) One of the under counter refrigerators in the cooking area has accumulated debris. The door seal has accumulated debris. k) The container in the serving area storing cleaned utensils has accumulated debris. Take immediate corrective actions and contact the health officer by July 16, 2019.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The cook top being used to cook sausages and other food is not located under a ventilation equipment. The wall surfaces next to the the cook top has accumulated grease. Take immediate corrective actions and contact the health officer by July 16, 2019.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Up to date temperature monitoring records could not be located
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Although it was identified that recent pest control measures have included sealing of a gap between the sidewalk/foundation and exterior wall, mouse droppings were noted in the kitchen dry storage room on the floor and shelving.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The following areas of the kitchen were observed with a build up of organic filth and showing wear to the extent that the constructed surfaces no longer meet the standard of impervious, cleanable, durable and tight fitting: back of kitchen storage shelving, tile flooring particularly at the kitchen entry way (also missing grout), missing baseboard tiling, hole(s) in walls (ie. beside the hand sink), unfinished storage room at the back of the kitchen/beside the back door, inside the walk-in cooler including shelving that is showing flaking paint and rust.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Cartons of hash brown were being placed at room temperature. Noted items were found to be at approximately 20C. Operator stated that the hash brown were being cooled and will be placed in the cooler after. No cooling log was available for review. Operator transferred noted item to the cooler at time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The top portion of the sandwich cooler at the front serving area was measured to be at 8°C as a result of not having a lid on. Operator replaced the lid promptly. Temperature returned to <4C at time of inspection.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed food handlers not practicing proper handwashing in between tasks (eg. the handling of raw Vs. ready-to-eat items) .
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meat and eggs were found being stored above a container of pickles in the stand-up cooler across from the grill. Operator reorganized noted cooler at time of inspection.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF items within upper inserts along main grill line still measured between as hign as 8.5deg.C - cover is removable and remains off during rush periods. Operator has looked into the installation of hinges on this cover.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Please ensure that wiping cloths in continuous use are stored within a sanitizer solution to ensure that food contact surfaces are appropriately sanitized.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw meat in drawer along main grill line not properly separated from ready to eat foods. Please ensure separate storage of raw meats and ready to eat foods to prevent cross contamination and in general, raw meat below ready to eat food.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 9.2 - Are there hand washing stations available?
- Observation(s): Corrected During Inspection (CDI): No liquid soap was available for the hand sink in the serving area.
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Corrected During Inspection (CDI): Some wiping cloths in the food preparation area were not being stored in a sanitizing solution.
- 14.4 - Are foods protected from contamination?
- Observation(s): Corrected During Inspection (CDI): The ice cream was not covered and exposed to the open environment. The operator immediately provided a cover for the food container.
- 9.2 - Are there hand washing stations available?