Skip to content
Loading map…

Denny's Restaurant

138 Crowfoot Way NW Calgary AB T3G 4M4 · Food - General

Official record from Alberta →

Inspection summary

Denny's Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on September 16, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on July 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 24, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on July 24, 2025:The cooler by the cookline where eggs are stored measured at 11.1°C. Food items in that cooler measured above 11°C.fix the cooler to measure 4°C or less.Previous violation:Eggs on top layer were measured at 11.8 degrees C and Shredded cheese in the insert was measured at 6.0 degrees C. Store eggs at 7.0 degrees C or below and store cold perishable foods at 4 degrees C or below.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The screen door net was torn.Replace the screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Band aid was used to wrap the edge of the ice machine lid.Remove the band aid and use a smooth, non-absorbent to moisture and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up was noted on the wall behind the fog tank at the dishwasher area.2) Debris build-up was noted on the floor of the dry storage room.clean the indicated areas.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on July 24, 2025:The cooler by the cookline where eggs are stored measured at 11.1°C. Food items in that cooler measured above 11°C.fix the cooler to measure 4°C or less.Previous violation:Eggs on top layer were measured at 11.8 degrees C and Shredded cheese in the insert was measured at 6.0 degrees C. Store eggs at 7.0 degrees C or below and store cold perishable foods at 4 degrees C or below.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The screen door net was torn.Replace the screen door.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff was using the same gloves to handle both dirty dishes and clean dishes after completing a dishwashing cycle.Switch gloves between task and ensure to perform handwashing prior to wearing new pair gloves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Band aid was used to wrap the edge of the ice machine lid.Remove the band aid and use a smooth, non-absorbent to moisture and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up was noted on the wall behind the fog tank at the dishwasher area.2) Debris build-up was noted on the floor of the dry storage room.clean the indicated areas.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs on top layer were measured at 11.8 degrees C and Shredded cheese in the insert was measured at 6.0 degrees C. Store eggs at 7.0 degrees C or below and store cold perishable foods at 4 degrees C or below.

Nearby inspected facilities

Own this business? Add a badge to your website