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Denny's 6971

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

Official record from Alberta →

Inspection summary

Denny's 6971 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on January 20, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 January 20, 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 December 15, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 15, 2025. 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?

  • 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 September 12, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 12, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. 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.

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