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Denny's 7367

4515 25 Street SE Calgary AB T2B 3R9 · Food - General

Official record from Alberta →

Inspection summary

Denny's 7367 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on June 17, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on June 15, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold hold food items were observed to have temperatures between 9-12 degrees Celsius. Namely, a. High risk food items such as mayonnaise and sliced vegetables within the top inserts of the cold table.b. A crate of eggs within the egg fridge.**High-risk food items must be maintained at temperatures below 4 degrees Celsius or at 60 degrees Celsius or above.Eggs and other high-risk food items were immediately discarded by the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was observed to not be effectively sanitizing dishware, when tested chlorine levels were at 50ppm.**A chlorine solution must have a minimum concentration of 100ppm. Have the machine checked/adjusted to ensure proper chlorine dilution.The operator demonstrated that they had the equipment and facilities to switch to manual dishwashing using a quat sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ice cream freezer and salad prep cooler were observed to have duct tape around the edges to maintain their integrity. These areas were cleaned/fixed by the operator2. The finishing of the ceiling right before entry into the salad prep and ice cream area was observed to be in disrepair. **Have this area fixed to ensure proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the cold table was observed to have a significant amount of hanging dust debris. This area was cleaned by the operator.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few wet wiping cloths were observed on cutting board at prep table.- Ensure to keep the used cleaning cloth in sanitizing solution.
  5. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area baseboards and floors requires deep cleaning.

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