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IHOP Restaurant

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

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Risk Management Inspection

    0 infractions

  14. 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.
  15. 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.
  16. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the bulk food containers had a small cup being used as a scoop.The whole scoop was touching the food products so there was no place to grab the scoop. The operator moved the cups/scoops.