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Denny's 9819

18 - 5094 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General

Official record from Alberta →

Inspection summary

Denny's 9819 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on November 21, 2025, found no infractions.

3 of 5 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 and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on November 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on November 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mashed potatoes in the steam table were measured at 55C, need to be held at greater than 60C (140F). The insert of potatoes had not been properly placed into the steam table. The food was reheated to a temperature of greater than 74C (165F).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff informed that knives are being washed at the the single compartment food prep sink instead of being sent for proper manual dishwashing at the 3 compartment sink and that other utensils used on the cook line are not being sent for frequent washing during each shift.- Utensils are to be sent for washing at minimum every 4 hours or sooner to the dishwasher or the 3 compartment dishwash sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 50 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- The operator called for service and will manually sanitizer the dishware until 100 ppm chlorine is detected in the rinse cycle.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce in the hot holding unit was measured at 54C.- High risk foods must be stored at less than 4C or greater than 60C.- The temperature setting was not turned up high enough on the holding unit. The food was reheated to >74C and then transferred back to the hot holding unit.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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