Skip to content
Loading map…

IHOP Restaurant

15130 127 Street NW Edmonton AB T6V 0C5 · Food - General

Official record from Alberta →

Inspection summary

IHOP Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on May 21, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times on December 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 11, 2024. 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 once on March 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on May 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on March 22, 2024. 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?

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.

7 inspections

  1. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A microwave located across from the cookline was observed with the interior surface peeling and coming off. The microwave was removed from the area and will be replaced with a new unit.- Two blue cracked container lids were found near the dishwashing area. The lids were discarded onsite.Please ensure all equipment is maintained in good working condition and can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler near the cooking area was not closing properly, and the handle was in disrepair. Please repair the cooler hinge and handle.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler near the cooking area was not closing properly, and the handle was in disrepair. Please repair the cooler hinge and handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drawers in the bottom compartment of the cooler, where bacon was stored, had grease buildup and were grimy. All food equipment must be maintained in a clean and sanitary condition. Please ensure hard to reach areas are cleaned and maintained. Corrected onsite; the drawers were cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer in a bucket near the front of the kitchen was measured at 50ppm with QUAT test strips. Ensure QUAT sanitizer is maintained at 200ppm. The operator prepared a 200ppm QUAT sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two wet towels are observed on the floor beneath the pop syrup shelf in the dry storage room. Ensure cleaning towels are kept in a 200ppm QUAT sanitizer or placed in the laundry bin to help prevent contamination and/or potential pest issues.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cutting knife is observed to be touching a personal phone on the food prep counter. Ensure utensils are stored in a manner that helps to prevent potential contamination. The operator cleaned and sanitized the indicated knife during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A phone and a speaker are observed on the food prep counter across from the grill line. Ensure personal items are stored in a separate area away from food prep areas to help prevent contamination. The operator removed the personal items during the inspection.
    • 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?
      • Several flies are observed throughout the kitchen and/or dining area. Ensure pest control measures are taken to help eliminate the presence of flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two blue lids for containers are observed with cracks and/or holes that make the utensil difficult to clean. Ensure utensils are maintained in a smooth and easily cleanable condition. The operator discarded the two lids in disrepair during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light cover in kitchen.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods noted stored in Salad Bar cooler maintaining foods at 10C.Foods were moved to another cooler during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light cover in kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad Bar cooler is in disrepair - not maintaining foods within standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- walk-in cooler floor under shelf and storage palet- lower cupboard under drink station.Staff cleaned areas during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website