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IHOP 4015

32 - 993 Fir Street Sherwood Park AB T8A 4N5 · Food - General

Official record from Alberta →

Inspection summary

IHOP 4015 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on October 28, 2025, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on October 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot held sauces (white cheese, hollandaise, beef gravy, and country gravy) were all measured to be <60C in the hot held unit after stirring. Informed sauces were hot held and made more than 2 hours ago. Requested staff discard sauces and prepare fresh sauces and ensure the temperature of the hot holding unit adjusted and maintained to ensure high risk food products are held above 60C.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper hot holding was observed. Cold food items were moved from the cooler to hot holding. Temperature of food items in hot holding unit inserts was measured with an infra-red thermometer after stirring to be between 50C - 56C. The staff were advised to quickly re-heat the food items before storing them in the hot holding unit. Please ensure cold food is quickly re-heated to 74C before being kept in hot holding units. Temperature of food at hot holding must be maintained above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer concentration was measured from the dishwasher after the sanitizing cycle. The sanitizer line was primed by the PHI during inspection to remove air bubbles observed. 100ppm concentration was measured afterwards.Please monitor and test your dishwasher sanitizer concentration daily to ensure its working properly. Testing records must be kept for review during inspection.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler that is used for eggs and ham measured a temperature of 8-20 degrees Celsius depending on which drawers. A box of breakfast sausage measured 20 degrees Celsius and was discarded.Containers of lunch meat and ham that measured 8-10 degrees Celsius was moved to another cooler. Other sausage measured 12 degrees Celsius and was discarded.

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