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IHOP #309

107 - 2429 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

IHOP #309 has been inspected 16 times by Fraser Health Authority since July 20, 2017. The most recent inspection, on September 16, 2026, recorded 1 infraction.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on June 18, 2024. 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 November 18, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on September 16, 2026. For example: 209 - Food not protected from contamination [s. 12(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 3 times across 3 separate inspections, most recently on June 15, 2022. 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Stand mixer of batter was scooped into cambros which were stored on the floor and transferred to refrigeration without wiping the bottom with sanitizer. This can lead to contamination of surfaces and hands
      • Corrective Action(s): Train staff to either store the cambros off the floor when transferring foods or wipe the bottom with sanitizer before transferring to refrigeration. Date to correct: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small flies noted in the kitchen in non food areas such as washrooms, walls, near floors, and around garbage bins. This can lead to contamination of food and surfaces
      • Corrective Action(s): Contact pest control provider and follow their recommendations. Escalate services if required. Remove accumulations of moisture and debris. Follow pest control devices usage instructions for their target pest life stage. Date to correct: today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top portion of the lettuce in the cold holding unit in the front of house measured approximately 8-12C with probe thermometer and infrared gun.
      • Corrective Action(s): Discard the lettuce. Ensure cold potentially hazardous foods are stored 4C or less.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced tomatoes on the prep line measured 8.6C with a probe thermometer and these are not monitored throughout the day
      • Corrective Action(s): Discard sliced tomatoes. Store future containers of perishable foods including slice tomatoes at 4C or less.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bucket of sanitizer located at server station measured below the minimum required concentration of DDBSA/lactic acid required for effective sanitizing. Note: Sanitizer was also cloudy.
      • Corrective Action(s): Solution was discarded, bucket was refilled at dispenser, and measured within the required range for DDBSA/lactic acid. Ensure sanitizer solution is changed as often as necessary to maintain effective and safe concentrations for sanitizing food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): .
      • Corrective Action(s): .Pancake batter dispenser removed and placed into dish pit. Ensure hand sinks are available for hand washing at all times. Do not place equipment or utensils within hand sinks.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and grease noted on floors, under equipment, and in hard-to-reach areas in premises.
      • Corrective Action(s): Operator to ensure cleaning and sanitizing noted areas at least weekly to prevent build-up and to prevent the attraction of pests.
      • Date to be Corrected By: 1 Week
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored/displayed above 4C.
      • Observation: Preparation cooler (for pancakes toppings) was holding whipped butter, chopped tomatoes, shredded cheese, and sour cream at 8C internal temperature.
      • Correction: Operator moved the items from the inserts to the walk-in cooler for rapid cooling as they had put in the toppings in the cooler before lunch rush (less than 2 hours ago). Keep lids closed in future.
      • Rationale: Potentially hazardous foods can harbour pathogens and toxin accumulation when kept at temperatures above 4C or less than 60C. Adequate cooling temperatures and cold holding protects food from contamination and spoilage.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized.
      • Observation: Sanitizer buckets did not contain detectable chlorine or QUATS at the front service area or the back kitchen. Staff was observed mixing detergent with bleach when making the sanitizer solution.
      • Correction: Operator made fresh bleach solutions for all sanitizer buckets staff was asked not to mix bleach with soap as that depletes the chlorine residual and makes it a less effective sanitizer.
      • Rationale: Adequate sanitizer (100-200ppm chlorine residual solution or 200ppm QUATS) ensures the food contact surfaces and equipment are thoroughly cleaned and safe for food and consumption. Inadequate sanitizer will cause pathogens to grow and toxins to accumulate which can cause a foodborne illness.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees.
      • Observation: All paper-towel dispensers were not set properly to allow for the rolls to roll out through the dispenser. Staff was lifting the top of the dispenser to access the disposable paper towels.
      • Correction: Set up the paper towel dispenser properly to ensure staff does not have to handle the dispenser after washing hands. Operator corrected the violation at the time of inspection.
      • Rationale: Handling the dispenser after washing hands can contaminate the hands again which can then cross-contaminate food. Contaminated food can cause a foodborne illness in consumers.
      • Corrective Action(s):
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Liquid sauces in the hot-well next to the sandwich preparation station in the kitchen measured 45 to 50 C. Hot-holding must be maintained above 60 C. Monitor food temperatures and make the necessary thermostat adjustments to maintain hot-holding food temperatures above 60 C.
      • Corrective Action(s): Thermostat was adjusted and hot-held foods measured 60+ C.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flourescent light tubes are burnt-out above the sandwich preparation station. Sufficient light levels must be maintained to ensure safety of workers and safe handling of food.
      • Corrective Action(s): Replace the burnt-out tubes and/or replace/repair burnt-out light ballasts to bring the light levels up to design levels for worker and food safety. Repairs are pending.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The wiping cloth sanitizer in the front-end dessert station measured zero ppm Cl. No sanitizer had been placed in the water. Sanitizer in the wiping cloth container must measure at least 200 ppm Cl.
      • Corrective Action(s): Sanitizer was put into the container by the on-duty manager. The manager should determine why no sanitizer was in the sanitizer container, and take appropriate measures to prevent a reccurrance.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A flourescent light is burnt out (or missing) in the fixture above the sandwich preparation station in the kitchen.
      • Corrective Action(s): Replace the burnt out/missing light tube and the diffusion screen.
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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