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Denny's Restaurant

57 Riverside Gate Okotoks AB T1S 0J2 · 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 27, 2023. The most recent inspection, on September 29, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on September 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on September 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lettuce and batter of pancake mix were observed to be stored above the fill line in the cooler unit. **Ensure food is not overfilled beyond the fill line in insert cooler units. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following area: 1) Ventilation exhaust canopy above the deep fryers. 2) Underneath the prep table adjacent to the walk in cooler. 3) Underneath the shelving in the walk in cooler.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stacks of eggs were stored beside the grill in a cooling compartment where the first layer had a surface temperature of 22C and an internal temperature of 18C. The eggs below the first layer were maintained at an acceptable temperature. Eggs should be stored at a temperature of at least 7C or lower to prevent bacteria growth. Refrain from over stacking the cooling compartment and close the lid of the compartment when not in use to allow cold air to circulate throughout the eggs to maintain a temperature of 7C or lower. The operator removed the top layer of eggs from the compartment and were placed in the cooler at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt/grime are building up in the corners and along the sides of the wall of the dry storage area. The facility must be maintained in a clean and sanitary manner to ensure safe handling of food and to prevent the attraction of pests. Clean and remove the debris from the corners and the sides of the wall. Prepare a new cleaning schedule to include hard to reach areas and determine the frequency of cleaning.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The door and an adjacent wall of the walk-in cooler had holes with exposed insulation, making these areas difficult to properly clean. Operator indicated that the hole in the door was due to a door handle being replaced. Both areas were covered with a smooth adhesive during inspection to allow these areas to be cleanable until handle is re-installed. Areas were fully and permanently repaired after inspection.

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