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Denny's 6971

10803 104 Avenue NW Edmonton AB T5J 4Z5 · Food - General

4 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs in shell were on the cook line at approx 20C surface temperature. Although the units holding the eggs is a refrigerated space, there was no cover to keep the cold air in, the eggs were in the cardboard casing which also may be insulating, and the area where the eggs were placed was right on the cook line (warmer area) . There were no active orders. The eggs had been out for about approximately 1 hour. The staff put the eggs in a cooler at 4C or less at the request of the public health inspector.Ensure high risk foods are kept cold (4C or less) or hot (60C or warmer). Eggs can be kept at room temperature for a maximum of 2 hours but ensure the item is time labelled. After 2 hours, the eggs would need to be discarded.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station was initially obstructed by a pot containing waste food debris. however, the pot weas removed during the inspection, restoring access to the handwash sink.
    • 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?
      • Initially, an expired Food Handling permit was posed in the facility, However, the manager replaced it with a valid permit during the inspection.
  3. Monitoring Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal square strainer was discarded during inspection as there were pieces lifting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was in place.The handles of equipment/appliances in the cooking area had some buildup of food. Ensure the high touch areas are cleaned frequently.