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IHOP #308 PoCo Place

42 - 2755 Lougheed Hwy, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

IHOP #308 PoCo Place has been inspected 16 times by Fraser Health Authority since May 4, 2018. The most recent inspection, on July 16, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 separate inspections, most recently on July 24, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 July 15, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of the food items (cut vegetables, shredded cheese) stored in the salad/burger prep cooler (9C) and the drawer coolers (10C-16C) at the cookline measured at above 4C.
      • Corrective Action(s):
      • - Staff transferred all food items into a walk-in cooler measured and maintained at below 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - Dishes were run through a dishwasher that dispensed 0 ppm chlorine at the plate level during the final rinse cycle. No alternative method of sanitizing dishes were available.
      • Corrective Action(s):
      • - Rewash and sanitize all the dishes after the dishwasher has been repaired.
      • ***Date to be corrected by: today***
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Low temperature dishwasher dispensed 0 ppm chlorine at the plate level during the final rinse cycle.
      • 2. Salad/burger prep cooler (9C) and drawer coolers at the cookline (10C-16C) measured at above 4C.
      • 3. One of the surface sanitizer dispensing unit at the 2-compartment prep sink dispensed 0 ppm DDBSA/Lactic Acid.
      • Corrective Action(s):
      • 1. Repair the dishwasher. Do not use the dishwasher until the unit dispenses 50 ppm chlorine at the plate level during the final rinse cycle.
      • 2. Repair the coolers. Do not store any food items in these coolers until the unit measures and maintains at 4C or below.
      • 3. Repair the sanitizer dispensing unit. The unit must dispense 272-700 ppm DDBSA/2258-3010 ppm Lactic Acid.
      • ***Date to be corrected by: today***
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest control company has attended and has provided additional traps to the kitchen and dry storage areas
      • Corrective Action(s): -Ensure that the pest control company comes at least every 2 weeks minimum to reset traps. Ensure you follow any recommendations from your pest control technician. Ensure daily cleaning of the kitchen/dry storage areas to remove food and water sources, and also to help identify areas where rodents are most active by removing droppings. As mentioned in the previous inspection, ensure rodent droppings are properly and safely cleaned up (see routine inspection report for details), and also that food contact surfaces and customer tables/seats are sanitized before opening each day.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in several areas including kitchen area, dry storage area, near ice machine
      • Corrective Action(s): Pest control company is present on-site. There are no rodent traps noted in the dry storage area. Have this area re-assessed for traps. Contact your pest control technician immediately to have them follow up with trap checks, assess for trap locations. As well, your pest control technician needs to be coming at least once every 2 weeks minimum until problem is resolved so they can reset traps. Before opening EVERY day, you must sanitize ALL food contact surfaces before use- this includes ALL kitchen surfaces in the back kitchen, all surfaces in the front server area, as well as ALL customer tables/seats. You can use your regular sanitizer (quat sanitizer) for this sanitizing. All foods need to be stored in a manner than prevents pest access, such as inside sealed containers. Ensure that trap boxes that are knocked out of position are placed back against the wall, parallel to the wall.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of the kitchen require cleaning to remove food debis. This provides a source of food for rodents/pests. Cleaning is needed for under the back grill area, as well as for rodent droppings noted in the dry storage area, near the ice machine, and also in several areas of the main kitchen
      • Corrective Action(s): Ensure all kitchen areas get DAILY clean up of food debris. Rodent droppings need to be properly cleaned up: A bleach solution of 1000ppm (100ml bleach to 900ml water) should be poured on to the droppings (not sprayed). Wait 10 minutes, then wipe up the droppings wearing gloves and a proper mask. DO NOT sweep or vacuum droppings. Worksafe BC has information on their website for cleaning up rodent issues. Date to be corrected by: Immediately and ongoing
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Roof area just inside the kitchen above the door has been cut out and removed, leaving exposed ceiling and no drywall present. This needs to be properly repaired, as there is loose debris in this area.
      • Corrective Action(s): Repair this area by August 4, 2025.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher not achieving the minimum level of chlorine at final rinse. It was found that the sanitizer tube was disconnected from the machine and corrected at the time of the inspection. Minimum level of chlorine >50ppm was achieved at the plate level after final rinse.
      • All dishware washed prior to/during the inspection had been rewashed through the dishwasher.
      • 2) Smartpower sanitizer in use for kitchen had concentration measured above required level. The bucket was replaced with 200ppm Quats at this time.
      • Corrective Action(s): Ensure to have the sanitizer tube taped/secured in the holder as agreed at this time.
      • Ensure to use 200ppm Quats for all food contact surfaces as discussed at this time. Smartpower to be used for dining tables only.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed on floor/shelves in dry storage room. Food stored in pest proof containers.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized. No droppings were observed in kitchen/servery at this time.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup warmer (soup/hollandaise sauce) measured at ~50'C. As per chef, unit was lowered down about an hour prior to the inspection, just after lunch rush. Unit was adjusted back to above 60'C at this time.
      • Corrective Action(s): Do not lower the temperature of the unit below 60'C as reiterated at this time. Any hot potentially hazardous food stored below 60'C for more than 2 hours must be discarded.
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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