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IHOP Restaurant

300 - 3292 Dunmore Road SE Medicine Hat AB T1B 2R4 · Food - General

Official record from Alberta →

Inspection summary

IHOP Restaurant has been inspected 17 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 29, 2026, recorded 2 infractions.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 7 times across 7 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on February 9, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on September 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 4, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 times across 7 separate inspections, most recently on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

17 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left cooler underneath the grill area measured 10-12°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the toilets in the women's customer bathroom is leaking. The operator stated that a replacement will be installed shortly.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were not in their solution bucket but rather on food contact surfaces.2. Sanitizer solution buckets were not maintained at adequate concentrations. One bucket measured 0 ppm Quats, another measured 100 ppm Quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods measured 11°C in the left-most prep cooler in the kitchen. The operator moved the foods to a cooler maintained at 4°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple cold holding fridges under the food prep area were not in proper working order, measuring approximately 10-12°C
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the toilets in the women's customer bathroom is leaking. The operator stated that a replacement will be installed shortly.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • There is an issue with the hot water at one of the sinks in the kitchen.There is a slight leak from one of the toilets in the women's washroom.
  5. Monitoring 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?
      • There is an issue with the hot water at one of the sinks in the kitchen.There is a slight leak from one of the toilets in the women's washroom.
  6. Risk Management Inspection

    2 infractions

    • 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?
      • A few dead cockroaches were observed on monitoring boards throughout the facility. Overall pest activity appears to be low.Facility is getting regular pest control treatments and has a follow-up treatment planned for early next week. Last treatment date was 09/02/26.No sanitary or structural issues noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right cooler unit along the hot-side line is unable to maintain 4 degrees C.Items are no longer being stored in it.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the grill measured 9°C.
    • 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?
      • A few dead cockroaches were observed on monitoring boards throughout the facility. Overall pest activity appears to be low.Facility is getting regular pest control treatments and has a follow-up treatment planned for early next week. Last treatment date was 23/12/25.No sanitary or structural issues noted.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the grill measured 9°C. High-risk foods were moved to an alternative cooler. Maintenance for the cooler has been scheduled.
    • 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?
      • A few dead cockroaches were observed on monitoring boards throughout the facility. Overall pest activity appears to be low.Facility is getting regular pest control treatments and has a follow-up treatment planned for early next week. Last treatment date was 08/12/25.No sanitary or structural issues noted.
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the grill measured 9°C. High-risk foods were moved to an alternative cooler. The operator stated that they would monitor the cooler and order maintenance if necessary.
    • 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?
      • A live cockroach was in the staff washroom. Several dead cockroaches were observed on monitoring boards throughout the facility.Facility is getting regular pest control treatments. Last treatment date was 25/11/25.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is dried food residue on the meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The chemical storage area is cluttered which can inhibit cleaning and provide harbourage to pests.The pop bib area and the shelving underneath the server ice well have a buildup of syrup residue and require cleaning.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning clothes were left on top of food prep surfaces between use. The operator prepared a bucket with sanitizer solution and placed the clothes in it.
    • 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?
      • The weatherstripping at the back door is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup underneath the sink in the food prep area and under the fountain pop machine in the kitchen.
  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with egg batter and eggs measured 12 degrees C. Some items were moved to an alternative cooler, an ice bath was prepared for the egg batter and cream.
  13. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wiping cleans were left out on counters. The operator promptly placed them in containers with sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left pull-out cooler shelves measured approximately 8 degrees C. Meats in the cooler were measured at 45 degrees F using the operator's probe thermometer. All high-risk foods in the cooler were moved to a separate cooler measuring 40 degrees F.
  14. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The blade guard for the meat slicer in the kitchen contained a build-up of food debris. It was promptly cleaned by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The battery for the soap dispenser in the men's staff WC was dead. The battery was promptly replaced by the operator and the dispenser was functioning properly.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards are knife-scarred/discoloured and require resurfacing.
  17. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired (30/11/2023) back bacon was stored in the cooler. The operator immediately discarded the product.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The pickle bucket in the cooler had its lid not properly secured. The operator covered the bucket properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in cold handling was measured at 10 C and lid was found open. The operator promptly closed the lid to maintain the proper temperature (4 C).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The weathering strip was found to be missing from the side of the back door. The operator had an extra strip and quickly fixed it.

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