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IHOP #307

501 - 19700 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

IHOP #307 has been inspected 17 times by Fraser Health Authority since January 10, 2013. The most recent inspection, on April 15, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on August 25, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 16, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on July 8, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 4 separate inspections, most recently on August 25, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce, country gravy, and poblano sauce in the hot holding unit probed at 53.1C, 51.8C, and 55.8C. Sauces were placed inside the hot holding unit less than 2 hours ago. Sauce inserts were noted to be double stacked.
      • Corrective Action(s): Sauces were reheated to 74C/165F on the stovetop during the inspection and placed into the hot holding unit.
      • **Do not double stack inserts as it can interfere with the hot holding temperatures.
      • **Minimum hot holding temperature is 60C/140F or hotter to prevent food from being in the danger zone.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food residue observed on side of meat slicer. Meat slicer was not in use.
      • Corrective Action(s): Staff cleaned/sanitized meat slicer during the inspection. Ensure all equipment is thoroughly cleaned and sanitized after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats (steak, burger patties) was stored above ready to eat/cooked foods in coolers/freezers.
      • Corrective Action(s): Manager moved raw meats to bottom shelf during the inspection to prevent cross contamination.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A couple of flies noted in the 2-compartment sink area.
      • Corrective Action(s): Continue to work with your pest control company to address the flies issue. Remove all sources of standing water to avoid the breeding of flies as the weather gets warmer.
      • Date to be corrected by: Ongoing
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy dust buildup noted surrounding the ceiling vents above the 4-door reach-in cooler along the cookline and above the dishwashing area.
      • 2. Dust noted along the coil of the dish sink sprayer.
      • Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition.
      • Date to be corrected by: July 10, 2024
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer container in the server area was noted with no Sink & Surface Cleaner Sanitizer detected.
      • 2. One of the rubber spatulas that was put away in the cleaned utensils bin was noted with dried on food soil.
      • Corrective Action(s): **Issues corrected at the time of inspection**
      • 1. Staff discarded the container with no sanitizer and refilled it with fresh Sink & Surface Cleaner Sanitizer.
      • 2. The dirty spatula was removed for rewashing. Any staff in charge of dishes must visually inspect all utensils and equipment to ensure they are thoroughly cleaned prior to storing away.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed a staff on the cookline using their personal cell phone while cooking and no handwashing was observed prior to returning to cooking.
      • 2. Observed a dishwashing staff doing the dishes then washing her gloved hands in between doing the dirty dishes and putting away the cleaned dishwares.
      • Corrective Action(s): 1. Staff should not be engaging in personal activities while handling food. This should be done aside from any food preparation activities and proper handwashing must be performed when returned from such activities to prevent potential contamination of food.
      • 2. Gloved hands should not be washed as you can never determine if the washing is completed properly and thouroughly with gloves. Proper handwashing must be performed with the gloves removed and donning on a new pair of gloves before putting clean dishwares away.
      • This was discussed with the Manager. Manager must educate all food handlers and kitchen staff on the importance of handwashing as this is the number one way for detering foodborne illnesses.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black debris noted on the head of the dish sink sprayer.
      • Corrective Action(s): Clean and sanitize the dish sink sprayer head and remember to clean this as part of your sanitation schedule.
      • Date to be corrected by: Today
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was setup at the time of inspection along the cookline/ food preparation area.
      • 2. 0 ppm of Sink & Surface Cleaner Sanitizer was detected in the sanitizer container in the server area.
      • Corrective Action(s): **Issue corrected at the time of inspection**
      • Sanitizer container was setup along the cookline during the inspection. 700 ppm of Sink & Surface Cleaner Sanitizer was detected from the container.
      • Manager refilled the sanitizer container noted in the server area. 700 ppm of Sanitizer detected.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Buildup noted in the ice machine (not in contact with ice; noted on the inner lip of the door).
      • 2. Black buildup noted on the door gasket in the server reach-in cooler.
      • Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time.
      • Date to be corrected by: November 2, 2022
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard noted being used to lined one of the the bottom shelves in the walk-in cooler.
      • Corrective Action(s): Remove the cardboard as the restaurant should not use any materials that are not imprevious to moisture and easy to clean in their facility.
      • Date to be corrected by: Today
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces in the hot hold units were noted at 44C and 55C.
      • **Issue corrected during the inspection** Staff reheated the sauces prior to placing in the hot hold units. Sauces were noted above 60C.
      • Corrective Action(s): All food items intended to be hot hold MUST be cooked to their required temperature or reheated to at least 74C prior to placing in the hot hold units. Hot hold units do not have the capacity of heating up food to more than 60C and when food is held below 60C for too long, bacteria may start to grow.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food products (batter, sausages, blueberries, patties, etc.) were stored uncovered in the reach-in freezer and 4-door reach-in coolers along the cook line.
      • Date to be corrected by: By end of tonight
      • Corrective Action(s): Food products (including in refrigeration, freezer and dry storage areas) must be stored protected with either a proper lid for the container or plastic wrap. Storing food protected prevents potential cross-contamination of food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in the dishwashing area, drain, above the dough mixer and around the syrup soda fountain boxes.
      • Date to be corrected by: Ongoing
      • Corrective Action(s): Restaurant has contracted Abell Pest Control Company that comes in on a monthly basis. Work with your pest control company to address the fruit fly issue. Drains may need cleaning as this may be the entrance points and harbourage sites for the fruit flies. Maintain the facility in a sanitary manner to remove any food source for the fruit flies.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dust buildup noted on the back of the order screen and cords above the sauces hot hold units.
      • 2. Black buildup noted along the t-bar and on the ceiling in various areas of the back of house.
      • Date to be corrected by:
      • #1: March 31, 2022
      • #2: May 29, 2022
      • Corrective Action(s): 1. Clean the dust buildup noted on the order screen and cords above the sauces hot hold units. This prevents dust from potentially contaminating the sauces or any food that may be stored below it.
      • 2. Scrub, wash, rinse and sanitize the black buildup noted on the ceiling in various areas of the back of house. The black buildup are the waste materials of fruit flies. Pests are attracted to their own waste and will return and feed on their own waste products. Clean the ceiling areas to help with the noted fruit fly issue.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ceiling and cooling fan covers have debris accumulations.
      • Ice machine bin has discoloration on ice baffle.
      • Corrective Action(s): Clean and disinfect walk-in cooler.
      • Clean and disinfect ice machine as per manufactures procedures.
      • Violation Score: 15
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls, ceiling and ventilation covers have debris accumulations in various areas of food preparation area.
      • This included wall above walk-in cooler and walkin freezer access doors.
      • Corrective Action(s): Clean walls, ceiling and ventilation covers/baffles.
      • Violation Score: 15
  15. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Grease trap lid has fastening holes that are open dishwashing area, no pest activity observed
      • Debris accumulations on ceiling and around ventilation baffles
      • Corrective Action(s): Secure lid, and or eliminate fastening holes.
      • Clean ceiling debris
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler cooling fans have debris accumulations.
      • Paper towels available at handwashing station
      • Corrective Action(s): Clean and disinfect fan covers
      • Install paper towel dispencer at handwashing station.
      • Violation Score: 9
  17. Routine Inspection

    0 infractions

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