CalgaryDEERFOOT BUSINESS CENTRE
4170 - 901 64 Avenue NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
IHOP Restaurant se trouve dans le quartier DEERFOOT BUSINESS CENTRE. DEERFOOT BUSINESS CENTRE, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 juillet 2026, 37 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 25 octobre 2023, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
Aucune infraction
3 infractions
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Walmart Supercentre 3013
DEERFOOT BUSINESS CENTRE
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.
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 infractions
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.
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.
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.
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.
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.
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.
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.
2 infractions
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.
Prep cooler cutting boards surfaces were scratched, unsmooth and insanitary., , Resurface or replace cutting boards.