Skip to content
Loading map…

IHOP Restaurant

3921 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

Official record from Alberta →

Inspection summary

IHOP Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on June 11, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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.

  • 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 4 separate inspections, most recently on June 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?

  • 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 3 separate inspections, most recently on June 9, 2026. 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 2 times across 2 separate inspections, most recently on February 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on June 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Once again a container of cooked diced sausage and container of bacon had been stored out on the counter and were then relocated to the cooler upon staff becoming aware of the inspector's arrival. The temperature of the meats were measured at 23C. The food was discarded.- High risk foods must be stored at less than 4C or greater than 60C.
    • 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 gap is noted at the bottom of one of the front entrance doors.- All exterior doors must be tight sealing to prevent the possible entry of pests.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a staff member's jacket hanging from the shelving unit at the end of the cook line as well a purse/backpack also stored here. The shelving unit had packages of bread and containers stored on it. Personal belongings relocated to the staff area.- All staff personal belongings must be stored out of the food handling areas and completely separate from foods, food equipment, food contact surfaces etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.) Two containers of cooked sausage located on a lower shelf in the cook line area were measured at 33C. Staff informed that these had been precooked for the lunch rush.- High risk foods must be held at less than 4C or greater than 60C. The food was reheated on the grill to a temperature of greater than 74C and then hot held at >60C or placed into walk-in cooler for proper cooling.2.) Overfilling of the food insert containing uncooked shredded potatoes (stored in the ice bath). Temperature of the top portions measured at 14C, needs to be held at less than 4C.- Only fill food containers to the load limit lines to ensure that a temperature of 4C or lower can be maintained.
    • 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 gap is noted at the bottom of one of the front entrance doors.- All exterior doors must be tight sealing to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and fluff accumulation noted on the exhaust hood canopies and filters. Filters were in the process of being cleaned.2) Grease accumulation noted on the underside of the counter by the deep fryers, the sides of the deep fryer, the waffle makers and toaster.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverage stored on a food storage shelf. Corrected- All staff personal items are to be stored away from foods and food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container so cooked sausage left on a bottom shelf in eth cooking area measured at 22C. Food discarded.- High risk foods must be stored at 4C or colder or 60C or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food inserts in the top compartment of a prep cooler are being overfilled past the load limit lines. Temperature measured at 9C.- Foods relocated to the bottom compartment. Proper food storage practices reviewed with staff.
  5. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • - Some flies resembling fruit flies observed - Fly control program is in place and follow-up is on-going. - No other pest issues observed at the time of inspection.
  6. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food debris observed to be sticking on to the surface of the dishes that came out of the low temperature dishwasher. Please ensure the dishwasher is in good repair; should require please contact you service provider.
    • 15. Is the facility free of a pest infestation?
      • - Some flies resembling fruit flies observed at the customer service area. Fly control program is in place and follow-up is on-going. - No other pest issues observed at the time of 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?
      • The pest control report was not available/presented at the time of inspection. The manager sent the report by email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dried food debris and other items below a worktable. Please clean the indicated area.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer beneath the milkshake machine is measured at 100 ppm with QUAT test strips. Ensure that QUAT sanitizer is maintained at 200 ppm. The operator prepared a 200 ppm QUAT sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A utensil holder near the ice cream syrup storage area is observed with a buildup of grime. Ensure that utensil storage containers are kept clean. The operator cleaned and sanitized the utensil holder during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of green peppers and jalapenos is observed to be stored uncovered in the cooler. Ensure that all food is stored covered in the cooler. The operator covered the indicated food products during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website