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IHOP Restaurant

4170 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

Official record from Alberta →

Inspection summary

IHOP Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 3 separate inspections, most recently on October 29, 2024. 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 4 times across 3 separate inspections, most recently on July 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 4, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on October 29, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 7, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was kept behind the business license.The was corrected during the inspection. The permit was properly displayed for public viewing.
  2. Risk Management Inspection

    0 infractions

  3. 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 was a significant leak from the water tap at the hand sink close to the 3-compartment sink. **Repair the tap and ensure there is no leak.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature chemical dishwasher was found to be dispensing approx. 50 ppm chlorine sanitizer at the time of inspection, indicating inadequate sanitizing agent is being dispensed. Use manual sanitizing in the 3-compartment sink.***Repair the sanitizer dispensing system immediately to ensure the dishwasher consistently provides the required sanitizer concentration for effective dish sanitization.
    • 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 was a significant leak from the water tap at the hand sink close to the 3-compartment sink. **Repair the tap and ensure there is no leak.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A white bucket container was placed on top of the prep table. The inspector informed the staff and operator that buckets cannot be placed on food-contact surfaces as the bottom of the container may be dirty and may contaminate the food-contact surface. The white bucket was removed during the inspection.A personal backpack of one of the staff was also placed on top of the food prep table. The inspector informed the staff and operator that personal items, including backpack and cellphones, cannot be stored on food-contact surfaces as they may contaminate these surfaces and ultimately contaminate the food prepared at these surfaces. The backpack was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where butter was left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff and manager were instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff and manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in cooler were found not adequately covered. The inspector informed the staff and manager that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items were measured at 12°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff and manager that all high-risk food items must be maintained at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the food items were discarded. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit, containing soup items, was measured on the surface at 45°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff and manager that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.Cooked sausages were also measured at 40°C being stored in a metal container above the grill top; a grill tray was placed on the bottom of the sausage container; tray removed. Please ensure all cooked sausages are kept at or above 60°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being cooked sausages, were left in room temperature. The inspector informed the staff and manager that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored in a metal container in the prep cooler inserts above the maximum fill line. The surface temperatures of the eggs were measured at 10°C. The inspector informed the staff and manager that eggs must not be stored above the fill line and be kept at or below 7°C. The eggs were transferred to the walk-in cooler.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge used to hold dairy product was measured at 8.5°C.Perishable foods (dairy products) were promptly stored in the cooler that was measured below 4°C.Replace or service the fridge as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards surfaces were scratched, unsmooth and insanitary.Resurface or replace cutting boards.

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