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Denny's Restaurant - Quesnel

940 Chew Avenue North, Quesnel, V2J 6R8 · Restaurant

Official record from Northern Health →

Inspection summary

Denny's Restaurant - Quesnel has been inspected 4 times by Northern Health Authority since April 11, 2022. The most recent inspection, on April 23, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 April 23, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 23, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 14, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on May 21, 2024. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The filter of the ice machine behind the counter appeared to be unsanitary indicating that it was inadequately cleaned. Public Health Significance: Dirt accumulation in the ice machine encourages the growth of pathogens, which could contaminate the ice and may lead to foodborne illness if consumed.
      • Corrective Action: Operator to ensure the ice machine filter is cleaned or replaced.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap opening observed at the backdoor by the dishwasher. Public Health Significance: Gap opening can serve as point of entry for pests. Pests are vector of pathogens and diseases, and can contaminate/cross-contaminate food items and food contact surfaces. Such contaminated food items if consumed, may result im food-borne illness.
      • Corrective Action: Operator to install weather strip.
  2. Routine Inspection

    2 infractions

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No Food Safety Plan available at the time of inspection. (Public Health Significance) Food Safety Plan is a useful tool that lists potential hazards, outlines critical control points, critical limits for the critical control points, and actions that can be taken if critical limits are not met, so as to reduce improper food handling that may lead to foodborne illness.
      • Corrective Action: Have an up-to-date Food Safety Plan available at all times.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No up-to-date Sanitation Plan available at the time of inspection. (Public Health Significance) Having a written Sanitation Plan guarantees that equipment and utensils are maintained in sanitary conditions regardless of the different staff working, as responsibilities are made clear. Poor sanitation may encourage pests and increase the risk of pests infestation and foodborne illnesses.
      • Corrective Action: Have an up-to-date Sanitation Plan available at all times.
  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooler unit temperatures in the preparation area was slightly elevated, observed at 7°C (greater than 4°C). (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator moved potentially hazardous foods to working refrigeration units immediately. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
  4. Routine Inspection

    0 infractions

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