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Denny's Restaurant - PG

1650 Central Street East, Prince George, V2M 3C2 · Restaurant

Official record from Northern Health →

Inspection summary

Denny's Restaurant - PG has been inspected 4 times by Northern Health Authority since October 17, 2022. The most recent inspection, on April 14, 2025, found no infractions.

3 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 and Cleaning and sanitizing.

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 once on March 4, 2025. For example: 205 - Critical 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 March 4, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Northern 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Surface temperature for potentially hazardous food items (avocadoes and lettuce) in the open top cooler was measured at 15°C to 17 °C. Avocado halves were seen stacked on top of each other and only the bottom ones were colder than 4°C.(Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Employees were told to only store small batches of food in open top cooler inserts and discard when items are stored at over 4°C for more than 4 hours.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. Quats in sanitizer buckets detected between 50-100ppm. (Public Health significance) - Sanitizer solution should be available in the food premises to ensure adequate dishwashing and sanitizing. Sanitizing solutions must be strong enough (at least 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately discarded the solution in the sanitizer bucket and prepared a fresh solution which was measured to be at 200 ppm.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

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