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Denny's 6937

44 - 975 Broadmoor Boulevard Sherwood Park AB T8A 5W9 · Food - General

Official record from Alberta →

Inspection summary

Denny's 6937 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on June 9, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on June 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat's sanitizer was measured at 50 ppm. The operator was advised to prepare a fresh sanitizing solution to achieve the required concentration of 200 ppm.2. Cleaning cloths were observed not to be fully immersed in sanitizer. The operator was advised that sanitizer buckets must contain sufficient solution to completely submerge wiping cloths to ensure proper sanitation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were measured at 23 °C on the top layer, while eggs on the lower tray were measured at 15 °C. The operator voluntarily discarded the top layer of eggs. Education was provided to the operator that eggs must be maintained at 7 °C or below at all times. The remaining eggs were relocated to the cooler.
  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread storage moved from recieving door, mop sink area to more appropaite area within the facility.
  3. 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)?
      • Dishwasher was producing a chlorine residual of 0ppm. Dishwasher was unable to produce a residual after multiple runs. Facility was switched to manual sanitizing in three compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not routinely checking to ensure that the dishwasher produces a chlorine residual. Facility needs to be testing dishwasher daily to ensure that there is a chlorine residual.
  4. Initial Inspection

    0 infractions

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