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Denny's Restaurant (Burnaby)

5605 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Denny's Restaurant (Burnaby) has been inspected 7 times by Fraser Health Authority since April 10, 2024. The most recent inspection, on May 12, 2026, recorded 1 infraction.

1 of 7 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 3 times across 3 separate inspections, most recently on January 6, 2025. 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 once on January 6, 2025. 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 once on April 10, 2024. 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 12, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the front servery area had been turned into a coffee dumping sink because of the change to individual coffee pots for each table.
      • Corrective Action(s): Change sink back to handwashing sink as this is the only sink in the entire servery area that can be accessed without touching any doors or going into the back kitchen area.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some buildup of oil/debris underneath the cooking line unit stove
      • Corrective Action(s): Clean these areas thoroughly
      • Correct by: Today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease buildup on pipes underneath grills as shown to manager
      • Corrective Action(s): Once routine cleaning occurrs for fumehood, ensure they are thoroughly cleaning this area as well
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various foods in inserts for the prep cooler in kitchen area and the dairy cooler in the servery area (sharing the same compressor) were at 10-15 deg C
      • Corrective Action(s): All foods discarded. All potentially hazardous foods must be at 4 deg C or less
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler as discussed was at 10-15 deg C (cooler in both the kitchen and servery area).
      • Corrective Action(s): Repair or adjust cooler to maintain internal temperature of 4 deg C or less at all times
      • Correct by: ASAP
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION: Hot white soup in the hot holding unit made within 30 min measured to be at 54C.
      • Corrective Action(s): DO NOT DOUBLE STACK INSERTS. Operator relocated white soup in the hot holding unit.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler under grill measured to be at 10C at the time of inspection.
      • Corrective Action(s): Temperature logs indicate it was below 4C 60 min prior to inspection. Operator relocated all food items to a working cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple soups and gravy hot holding measured to be at 41C - 47C. All inserts were double stacked.
      • Corrective Action(s): Operator states they were made within 30 min. Operator replaced all double stacked inserts to a single stack and all temperatures went up above 60C when measured at the end of the inspection.
      • DO NOT DOUBLE STACK INSERTS
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Dust buildup observed inside walk in cooler ceiling and fan guard.
      • 2) Knives kept in crevices ment to hold order tags at eye level at the cooking table.
      • Corrective Action(s): 1) Ensure to clean and sanitize above mentioned area. Ensure to clean on a routine basis.
      • 2) Do not keep knives in areas not cleaned on a routine basis and is easily cleanable.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Low level of ant activity observed to the right of the hot water talk in the boiler room.
      • Corrective Action(s): Ensure to notify pest control company and follow any recommendation they may suggest. (Such as the attic clean up)
      • Date To Be Corrected: Immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler under grill measured to be at 10C.
      • Corrective Action(s): Do NOT USE cooler. Repair/replace cooler so that it is able to produce 4C or lower at all times.
      • Date To Be Corrected: Immediately
      • Violation Score: 3

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