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Denny's 9825

730 - 860 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

Inspection summary

Denny's 9825 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 11, 2026. The most recent inspection, on July 15, 2026, found no infractions.

4 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 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 on July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***one wiping cloth was being stored in soapy water. Discussed that the soapy water would allow bacterial growth and then when used, that cloth could be inoculating the food contact surfaces with bacteria. The cloth was moved to the sanitizer container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was a concern with the storage of some perishable dressing. Manufacturer's instructions were keep refrigerated at all times. They were being stored in the dry storage area. Manager discarded immediately during the inspection. Discussed that the cream dressings should be checked upon delivery as the instructions are not always refrigerate after opening.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no chlorine test strips available for checking the sanitizer concentration. Manager was requested to send a picture once they were located.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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