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Denny's Restaurant

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

5 inspections

  1. 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.
  2. 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.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A bag of salad in the server area measured 7.9C under refrigeration.Salad was placed in the walk-in cooler during the inspection.2) Two containers of processed mushrooms measured 15.5C and 16.9C. The ice bath had melted.Mushrooms were discarded.3) Perishable foods under refrigeration in the cook line were measured as follows:Shredded hash 6.6C to 8.4CSliced cheese 6CPrime rib 6CBeyond burger patties 8.9CMeatballs 8.1CCooked onions and mushrooms 8.4CProcessed mushrooms 11C (discarded)Perishable foods were placed either in the walk-in cooler or ice baths. Keep perishable foods at 4C or less under refrigeration.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of chocolate chips was found in dry storage. Corrected on Site.- Please ensure to keep the bag of chocolate chips closed and only open it when needed for each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A majority of the refrigerators within the facility were not operational. The cooler's temperature reading stood at 12.5 degrees Celsius. Upon inquiring with the staff, they noticed that the cooler temperatures were higher than usual. The facility resorted to using an ice bath method to store and maintain food items in the meantime and was already discarding food at the time. Subsequently, an evaluation of the internal temperature of the perishable items stored in the refrigerators was conducted, resulting in the following measurements:Turkey 6.1°CDiced tomatoes 7°CThree containers of processed mushrooms at 9°C and 16-17°C. Sausages 10.6°CSwiss cheese 7.8°CCheddar cheese 6.6°CSalsa 15°CSautee onions 7°CMeatball 8.3°CMayonnaise 8°CRanch dressing 8.5°CShredded cheese 6.3°CSour cream 11°CVanilla cream 9.8°CFoods measured above 10°C were discarded. Food items with temperatures below 10°C were relocated to the walk-in cooler, where the temperature was maintained below 4°C.Corrective Measures:- Address the refrigerator issue and ensure that the temperature is at or below 4°C at all times.
    • 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?
      • Despite securely closing the screen door situated at the back entrance, there was an opening at the upper part of the door.This gap poses a potential entry point for insects and rodents.- Repair/fill the screen door gaps to prevent the infiltration of insects and rodents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • According to the service records covering the period between 2022 and 2023, there were instances in certain months where the levels of fat, oil, and grease within the grease interceptor surpassed 25%.- Increase the frequency of maintenance to guarantee optimal plumbing performance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard paper was placed underneath food items inside the cabinet. Corrected on Site.- Remove all hindering objects to ensure all surface area is accessible to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noticed that the plastic cover on the face timer of the food warming hot holding equipment near the toaster was deteriorating. It's crucial to ensure all surfaces are smooth for adequate hygiene and cleanliness.- Repair the face timer component in the hot holding equipment.