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Denny's Restaurant 8866

1260 East Cassils Road Brooks AB T1R 1B7 · Food - General

Official record from Alberta →

Inspection summary

Denny's Restaurant 8866 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on January 19, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on January 12, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • 1.Tapes were used to cover gaps on the walls.2.Some sections of the ceiling tiles were flaking.Corrective actions1. Ensure that caulking is used to properly fill gaps and joints, as tape is not easily cleanable and can harbor bacterial growth.2. Repair the flaking ceiling tiles to prevent debris from falling onto food and causing physical contamination.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATS surface sanitizer tested between 50–100 ppm. The operator was instructed to prepare a new QUATS solution, which he did, and the new solution tested at 200 ppm.* Ensure that the concentration of the surface sanitizer is tested regularly to maintain the required level for effective sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pickles were left uncovered in the fridge in the bar area. The operator immediately discarded the pickles.* Ensure that all food items are properly covered in the fridge to prevent cross-contamination from other items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Tapes were used to cover gaps on the walls.2.Some sections of the ceiling tiles were flaking.Corrective actions1. Ensure that caulking is used to properly fill gaps and joints, as tape is not easily cleanable and can harbor bacterial growth.2. Repair the flaking ceiling tiles to prevent debris from falling onto food and causing physical contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was mold buildup on the inside top of the ice machine.*Discontinue using ice from the ice machine, empty, clean and disinfect the ice machine before resuming use. *Ensure regular cleaning and disinfecting of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The doors and door handles of the storage room had visible dirt buildup.* Ensure the doors are cleaned and regularly clean all high-touch areas throughout the facility to maintain proper sanitation.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A detailed tile floor and grout cleaning is needed. Duct tape is used to hold together some areas of the ceiling and walls.A renovation is planned for May 2025.
  5. Monitoring Inspection

    0 infractions

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