Skip to content
Loading map…

Denny's Catering

939 Burnaby Ave W Penticton BC V2A 1G7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • FridayOpen 24 hours
  • Monday7 AM–11 PM
  • SaturdayOpen 24 hours
  • Sunday7 AM–11 PM
  • ThursdayOpen 24 hours
  • Tuesday7 AM–11 PM
  • Wednesday7 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Denny's Catering has been inspected 11 times by Interior Health Authority since November 8, 2013. The most recent inspection, on November 12, 2025, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 16, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 16, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 22, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 2, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on April 25, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure sink is washed rinsed and sanitized immediately after contact with raw poultry
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Raw poultry was being thawed/washed in a sink used for sanitizing dishware and not sanitized afterwards. Immediately afterwards this station was used to fill drinking water jugs. Potential for cross contamination is high. A dedicated food preparation sink is needed in this kitchen.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A hand wash station is not available in the room where food is prepared, staff have to leave the room to wash their hands. Space is available to install a dedicated hand wash station.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Low temperature dishwasher final chlorine rinse concentration was not detected at the time of inspection. DW was placed through several cycles. Air bubble or blockage was noted in sanitizer line. Line was primed several times and sanitizer was still not detected. Notify the Health Unit when the DW is fixed. In the interim, use the following method: - Use the dishwasher to wash and rinse dishware. - Create a sanitizing solution (100 ppm Cl -> 1/2 tsp bleach per L of water) in a designated sink and immerse the dishes in the solution for at least 2 minutes to achieve proper sanitization. Do not use the sink for any other purpose when sanitizing. - Verify and record the concentration of the sanitizing solution with tests strips. Refresh the solution as needed. Sanitizers measured at least 200 ppm QUATS
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Facility was cluttered at time of inspection. Organize your premises. Remove items not needed for operations.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas of the premises. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Refrigeration units need to be better organized preventing any potential cross-contamination and better FIFO practices (i.e. frozen turkey breast found stored with baked goods).
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Racks with unused glassware and tableware were covered with dust and stored in one corner. All items not in use or not associated with the food service operation need to be removed from the premises.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Kitchen floors and walls need to be deep cleaned. Cracked tiled flooring needs to be repaired/replaced.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jim Way

    They only had 2 servers and shift manager. They were highly understaffed. The poor server did what she could but they needed at least 6 in total servers for the business. The food was okay at best. It had a feel of being rushed. My hashbrowns what was there was mainly burnt. The rest were okay at best. The ownership should be ashamed. It not the associates fault. They worked hard and koodo to them.

  • dee tak

    Never know with Dennys! We were thrilled with the fast service great food clean restaurant , grat seniors menu, and the manager actually dropped by to ask how our meal was! Good job team!

  • calvin wangsness

    Manager came out and fixed my meal, didn't charge me for the order, staff was amazing thank you. It was my son's birthday, I didn't eat anything after my mouth had a bad taste in it. But hey!!! thank you for owning up to it an give me a free breakfast made my son's morning. Thank you

  • Alana Fernandez

    This Denny's location is by far the best location for quality of food, service, and atmosphere. Our server Melissa was a rockstar, handling large sections of tables on her own, making it look effortless and with the best personality and friendly banter. She should train others across the other Denny's locations!! Also, kudos to the kitchen staff. We've ate at multiple Denny's on our trip and it really does matter WHO is cooking -there is a difference. I hope ownership and management acknowledge their staff here, because this Denny's shines in comparison to others.

  • PC

    I had a hunch going to Denny's this morning wasn't a good idea, and I was totally right. When we walked in, there was clearly a wait, but whatever, that's fine. The lady at the front took our name, and that was it. We waited almost 30 minutes, watching people leave, others asking about the wait, and everyone getting restless. By the time we decided to leave, it was already lunchtime. A little customer service would've helped since the lady at the front wasn't communicating with anyone. Maybe the staff here needs better training or a refresher. I'm definitely finding a new breakfast spot in Penticton because I'm sure there are tons of better places.

  • Jim Way

    They only had 2 servers and shift manager. They were highly understaffed. The poor server did what she could but they needed at least 6 in total servers for the business. The food was okay at best. It had a feel of being rushed. My …

  • dee tak

    Never know with Dennys! We were thrilled with the fast service great food clean restaurant , grat seniors menu, and the manager actually dropped by to ask how our meal was! Good job team!

  • calvin wangsness

    Manager came out and fixed my meal, didn't charge me for the order, staff was amazing thank you. It was my son's birthday, I didn't eat anything after my mouth had a bad taste in it. But hey!!! thank you for owning up to it an give me a free breakfast made my son's morning. Thank you

Own this business? Add a badge to your website