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IHOP

282 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

Official record from Alberta →

Inspection summary

IHOP has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on November 17, 2025, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on November 17, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 16, 2023. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 17, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three hashbrowns stored underneath the strip heater at the pass-through station were measured 39.8C during inspection. As per operator, hashbrowns are typically for an hour, after which they are discarded. No time label or timer was set to verify the prep time.- Operator discarded the hashbrowns during inspection.- Make sure to regularly monitor food temperature.
    • 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?
      • *Ongoing Violation*The main entrance has a gap at the bottom of the door; the weatherstripping appeared to be deteriorated or not low enough to the frame/ground.-replace and/or re-install door sweeps at the exterior door. There shouldn't be any gaps or light that can be observed.
    • 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?
      • Small flies were noted particularly in the dishwashing area. - Please thoroughly clean the area including drainage lines and contact professional pest control company to eliminate the 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?
      • 1. Caulking around the dish table for soiled dishes was discolored and deteriorating.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.2. Water was observed pooling on the floor near the grease trap at the dishwashing area. - Eliminate the leak and ensure the area is kept clean and sanitary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Water pooling was observed inside and outside the pass bar cooler, indicating a leak. - Repair the cooler to prevent water leak.- Ensure all food equipment is maintained in good working conditions2. Milk items stored in the prep line cooler near the kitchen entrance measured 12.4C. The operator was instructed to adjust the knob setting.- Monitor cooler temperature and get it repaired if unable to maintain food temperature at 4C or below.
  2. Demand Inspection

    1 infraction

    • 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 main entrance has a gap at the bottom of the door; the weatherstripping appeared to be deteriorated or not low enough to the frame/ground.-replace and/or re-install door sweeps at the exterior door. There shouldn't be any gaps or light that can be observed.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1000 ppm QUAT solution was used on food contact surfaces. Food contact surfaces were left to air dry (no rinse step)Ensure QUAT sanitizer solution for food contact surfaces have a concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pass bars in the kitchen had an ambient air temperature of 15C at the time of inspection. All high risk foods were move to another cooler. November 16 update: Ambient air temperature for Pass bar measured at 12C. Foods measured 7C. Bottom cooler door was not fully closedAction required: Please turn down the temperature of cooler and monitor the temperature to ensure it stays below 4C at all times. Recommend doing a frequent checks on the coolers to better monitor the temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels missing in a couple of hand sinks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Taps and the two hand sinks on the service line were leaking

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