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Denny's (Delta)

8487 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Denny's (Delta) has been inspected 8 times by Fraser Health Authority since December 5, 2023. The most recent inspection, on August 12, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 4 times across 3 separate inspections, most recently on January 27, 2026. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 January 22, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 January 27, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 22, 2025. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection left side hand sink next to beverage dispenser liquid soap dispenser not dispensing liquid soap.
      • Corrective Action(s): Manager stated the sensor may not be in good working order and will look into replacing the dispenser. Dispenser replaced and now in good working order.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Drawer freezer unit ambient air temperature ~ -11 degrees C. 2 door freezer in back area ambient air temperature -6 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust freezer units to a colder setting or service if required. Correct by February 3, 2026.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Drawer freezer unit ambient air temperature ~ -11 degrees C. 2 door freezer in back area ambient air temperature -6 degrees C.
      • Corrective Action(s): Ensure all freezer units are capable of maintaining -18 degrees C or less. Adjust freezer units to a colder setting or service if required. Correct by February 3, 2026.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut melons and shredded cheese stored in inserts at salad preparation cooler internal food product temperature 9 degrees C. Lower section of cooler ambient air temperature ~12-14 degrees C.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Cut melons and cheese relocated to walk in cooler.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • Ambient air temperature of 4 drawer under the grill freezer at -7 to -8 degrees C.
      • Dessert freezer in back area ambient air temperature ~ -9 degrees C.
      • Corrective Action(s): Adjust temperature setting and or service freezers. Ensure -18 degrees C or less. Correct by July 29, 2025.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cut melons and shredded cheese stored in inserts at salad preparation cooler internal food product temperature 9 degrees C. Lower section of cooler ambient air temperature ~12-14 degrees C.
      • Corrective Action(s): Operator adjust temperature setting on salad preparation cooler. Service if required. Ensure refrigeration unit is capable of maintaing 4 degrees C or less. Correct by July 29, 2025.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Hot water tank not in good working order. Operator's plumber has been onsite and has ordered a replacement part. No hot water to premise at time of inspection.
      • Corrective Action(s): In the interim, hot water is prepared by boiling water on the kitchen stove. Hot water off the stove is used to prewash dirty dishes and utensils. Dishes and utensils are then run through the low temperature dishwasher. Final rinse chlorine concentration 100ppm at ~19 degrees C. Coffee urns filled with hot and cold water with spigots that allow free flowing water prepared and available for use in the front service area and kitchen.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tank not in good working order. Operator's plumber has been onsite and has ordered a replacement part. No hot water to premise at time of inspection.
      • Corrective Action(s): Ensure premise provided with hot water. Service immediately. Correct by January 23, 2025.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no chlorine detected at the plate level during the final rinse cycle for the low temperature dishwasher. Sanitizer bucket empty.
      • Corrective Action(s): Staff replaced the sanitizer bucket and primed the sanitizer line. 50ppm chlorine detected during the final rinse cycle. Reminder to verify low temperature dishwasher final rinse cycle on a regular basis. Staff instructed to rewash dishes and utensils.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich preparation cooler inserts internal food product temperatures 8-9 degrees C.
      • Corrective Action(s): Discarded the shredded cheese, cut tomatoes, and pork crumble. Ensure all cold potentially hazardous foods are kept at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich preparation cooler inserts internal food product temperatures 8-9 degrees C. Lower section ambient air temperature 6-9 degrees C.
      • Corrective Action(s): Service the sandwich preparation cooler and ensure it is capable of maintaining 4 degrees C or less. Correct immediately.
      • Violation Score: 3

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