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Denny's Restaurant #9300

6850 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Denny's Restaurant #9300 has been inspected 17 times by Fraser Health Authority since December 1, 2017. The most recent inspection, on May 5, 2026, recorded 1 infraction.

5 of 17 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 Protecting food from contamination.

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 7 times across 7 separate inspections, most recently on April 27, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on September 18, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on April 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 5, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build up observed in the following areas:
      • a. *REPEAT* Range hood area; dark orange grease droplets and streaking observed on range hood (not filters).
      • b. *REPEAT* Around, under, and inside deep fryer units.
      • 2. Grease/food debris build up observed on handles of various equipment including:
      • - preparation stations
      • - walk-in coolers
      • - upright coolers
      • Corrective Action(s): 1-2: Clean all identified areas.
      • 1a. Next scheduled vent cleaning in July. Recommended to clean more frequently, depending on build up observed.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build up observed in the following areas:
      • a. Mechanical dishwasher vent; dark orange and dripping onto the dishwasher
      • b. Under dishwasher; dark brown - black grease observed on stainless steel block under dishwashing compartment, with a pipe leading into it
      • c. Range hood area (not filter); orange with black dripping streaks on side.
      • d. Between deep fryer units.
      • Corrective Action(s): Please clean identified areas immediately. Grease build up can become a potential fire hazard and pest attractant.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Some equipment that are stored as clean observed to have food debris on them.
      • **Corrected during inspection** Equipment cleaned when identified.
      • Please look out for food debris when stacking / putting cleaned equipment away.
      • 2. Chemical (Fabreeze) stored next to cleaned plates.
      • **Corrected during inspection** Container removed when identified.
      • Please do not store chemicals next to food contact surfaces. Chemicals should be stored in separate area.
      • Corrective Action(s):
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Container with a heavily mouldy strawberry observed in walk-in at time of inspection
      • **Corrected during inspection** Entire container voluntarily discarded when identified.
      • Please double check foods to ensure it is in good condition before receiving and use.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical low temperature dishwasher measured 0ppm chlorine at start of inspection.
      • **Corrected during inspection** Issue identified; Container of sanitizer concentrate emptied. Container switched when identified, and chlorine measured 50ppm at plate surface after priming lines.
      • Educate staff to check on sanitizer container periodically. GM stated this was checked this morning. Please wash all dishware that was washed since this morning using the mechanical dishwasher.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 4 compartment under-grill cooler measuring ~10°C at time of inspection. Foods inside considered to be Time Controlled.
      • 2. 2 door freezer (nearest ice machine) observed to not be working. No food stored inside.
      • Corrective Action(s): 1. Do not use unit to store potentially hazardous foods. All potentially hazardous foods can be stored in unit for 2 hours before discarding. Contact refrigeration technician to service unit.
      • Correct by: immediately
      • 2. Do not use unit to store potentially hazardous foods. Repair/replace unit and ensure it can maintain temperatures of -18°C or less before storing food inside.
      • Correct by: immediately
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refrigeration unit (4 compartment cooler (under grill station)) not holding temperatures of 4°C or less.
      • **Corrected during inspection** Potentially hazardous foods (recently refilled after lunch rush) moved to walk-in cooler.
      • Do not use unit until it can maintain temperatures of 4°C or less.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces and gravies measured ~40°C.
      • **Corrected during inspection** Staff stated products were moved to warmer to warm up to proper temperatures. Educated staff to cook sauces to 74°C prior to keeping in warmer; warmers are for keeping products warm and not for cooking. Staff removed sauce (recently refilled after lunch rush) for reheating on stove top.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at server station found to be >400ppm QUATS.
      • **Corrected during inspection** Sanitizer pail emptied and refilled with proper concentration sanitizer.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various trays observed to be stacked while wet and stored as clean.
      • Corrective Action(s): Trays are to be completely dry before stacking. Wet and warm (kitchen) environments can promote growth of mould and bacteria. Manager on site educated staff.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 4 compartment cooler (under grill) not holding temperatures of 4°C or less
      • 2. Sanitizer dispenser located in Janitor room dispensing sanitizer at concentrations of >400ppm
      • Corrective Action(s): 1. Contact technician to have unit serviced. Do not use unit until temperatures of 4°C can be maintained.
      • Correct by: immediately
      • 2. Contact technician to have unit serviced. Do not use unit until unit is calibrated to dispense proper concentrations (200-400ppm QUATS)
      • Correct by: immediately
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refrigeration units not holding temperatures of 4°C or less: 1 door upright cooler (by receiving door), undercounter cooler (nearest ice cream chest freezer).
      • **Corrected during inspection** Products moved to working cooler.
      • Do not store potentially hazardous foods in coolers until temperatures can be maintained at 4°C or less.
      • Adjust temperature lower and monitor to see if they can maintain temperatures of 4°C or less.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refrigeration units (1 door upright cooler (by receiving door) and undercounter cooler (next to ice cream chest freezer) unable to maintain temperatures of 4°C or less.
      • Corrective Action(s): Adjust temperature of units and monitor to ensure they can reach temperatures of 4°C or less.
      • Contact refrigeration technician if possible.
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding products measured ~55C at time of inspection (sausages, bacon). Sausages freshly made measured 85.7C
      • **Corrected during inspection** Products discarded as per food safety plan for time/temperature abuse by operator.
      • Please have unit monitored to ensure products can maintain temperatures of 60C or above, otherwise products must be discarded after 2 hours.
      • Corrective Action(s):
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing pail in expo line and bar area observed at 50 ppm QUATS residual.
      • Corrective Action(s): Sanitizing pails replaced at time of inspection. Ensure that all sanitizing pails are routinely changed (e.g. every 2 hours) - adequate sanitizer concentrations are required to remove pathogens from food contact surfaces.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following items inside the salad cooler were above 4C:
      • - Dressings at 6C
      • - Romaine lettuce at 5-6C
      • - Shredded cheese at 6-7C
      • - Cut fruit at 5-6C
      • Items inside the cooler were probed at an internal temperature of 40F this morning, according to facility's temperature logs.
      • Corrective Action(s): Dressings were immediately placed into an adjacent cooler at 4C or less. Manager has opted to discard romaine lettuce and shredded cheese, cut fruit at time of inspection.
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Floor of walk-in cooler, especially around the top-right corner, has accumulated debris and grime including dropped lemons, tomatoes, and sauces.
      • 2) Holster for ice machine scoop is dusty.
      • Corrective Action(s): 1) Floor fo walk-in cooler was mopped at time of inspection. Ensure that the cooler is routinely mopped as per your corporate sanitation plan to prevent accumulation of grime.
      • 2) Holster for ice machine was cleaned and sanitized during inspection. The holster should also be kept in sanitary condition, as it maintains contact with the ice scoop.
      • Violation Score:
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Products again found double stacked in the steam/ water hot holding unit. Two products were found below 60C. One sauce found at 38C was discarded at time of inspection.
      • Corrective Action(s): This has been discussed numerous times in the past. Please find a solution that keeps products at 60C minimum, and won't burn. Inform staff again of the signage posted saying "no double stacking inserts!"
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Broken cooler has not yet been repaired - cooler getting used at incorrect temperature.
      • Product being held between 9-11C.
      • Corrective Action(s): Discarded all milk creamers at time of inspection. Repair scheduled for today.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking of inserts again occurring. Product temperatures ranged from 54C to 60C
      • Corrective Action(s): Second insert removed at time of inspection
      • Note: to accurately check for safe holding temperatures of hot held foods, probe the top-middle of product. The bottom most level will be the hottest.
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding station at grill line - all inserts double stacked to "prevent browning". Product ranged in temp from 45C to 61C
      • Corrective Action(s): This is not how these machines are intended for use. Preheat the water, use a single metal insert, and adjust as needed to maintain 60C or above.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Fry/ potato slicer found missing pieces within the grid of blades
      • 2) Front bar cooler not maintaining 4C or below. Throughout inspection, machine reached a minimum temperature of 10C (52F)
      • Corrective Action(s): 1) Immediately discontinue use of this tool - safely discard of the sharps and replace with a new set.
      • Regularly check your equipment for possible hazards due to wear and tear.
      • 2) Repair this machine. Do not use for potentially hazardous products until it can maintain 4C or below, even when in use. Milk creamers moved to a different cooler at time of inspection.
      • Violation Score: 9

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