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Denny's #9802

101 - 15373 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Denny's #9802 has been inspected 13 times by Fraser Health Authority since October 21, 2020. The most recent inspection, on September 2, 2026, recorded 1 infraction.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 3 separate inspections, most recently on September 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 14, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 16, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 1, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Fraser Health Authority, 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable chopper stored away on the lower prep. table surface along other clean equipment had food residue over the blade.
      • Corrective Action(s): Ensure the vegetable chopper is disassembled, washed, rinsed, sanitized, and air dried to maintain it in a clean condition after each use and prior to storing it in a clean storage area. Person in charge moved the vegetable chopper to the dishwashing area to disassemble, wash, rinse, sanitize, and air dry it.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the entrance of the kitchen lacked liquid soap and paper towels supplies, wall-mounted liquid soap and paper towel dispensers, and had a sign indicating "dump sink".
      • Corrective Action(s): Manager re-installed the wall-mounted liquid soap dispenser and paper towel dispenser at this handsink, and re-stocked this handsink with liquid soap and paper towels during the inspection. Ensure all hansinks are kept accessible for handwashing, and properly supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing purposes in accordance with the health approved plans.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mayonnaise was found to have a hair in the insert. Staff are wearing both hair nets and caps.
      • Corrective Action(s): Ensure food is protected from contamination. Mayonnaise was discarded at the time of inspection.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Slicer and dicer were found to have small amounts of dried food debris on the blades after washing.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized to prevent potential cross contamination. Equipment may require additional soaking or brushing in order to remove dried food debris. Slicer and dicer were washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen staff member was observed wiping gloves on apron.
      • Corrective Action(s): Ensure staff practice good hand hygiene practices at all times to prevent potential cross contamination. Review hand hygiene practices with all staff.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following items in the egg station cooler were discarded by the manager due to time and temperature abuse (13 - 13.5C). An internal temperature was measured using recently calibrated probe thermometer:
      • - egg mixture (~300 ml)
      • - cooked sausage (half insert)
      • - egg white (~200 ml)
      • - shelled eggs (~3 dozens)
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The ambient air temperature of the egg station cooler (located in the middle of the line) was noted at 9.3C by a probe thermometer.
      • Corrective Action(s): The cooler is to be serviced so that the cooler can keep foods at or below 4C. Do not use this cooler until it is serviced by a technician, and verified by your Environmental Health Officer. Correct this by: March 3, 2021 or as early as possible.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers were missing in some of the coolers.
      • Corrective Action(s): Replace missing thermometers. Correct this by: March 3, 2021
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

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