138 Crowfoot Way NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 24, 2025
Repeat violation cited on July 24, 2025:, The cooler by the cookline where eggs are stored measured at 11.1°C. Food items in that cooler measured above 11°C., fix the cooler to measure 4°C or less., , Previous violation:, Eggs on top layer were measured at 11.8 degrees C and Shredded cheese in the insert was measured at 6.0 degrees C. , , Store eggs at 7.0 degrees C or below and store cold perishable foods at 4 degrees C or below.
Staff was using the same gloves to handle both dirty dishes and clean dishes after completing a dishwashing cycle., , Switch gloves between task and ensure to perform handwashing prior to wearing new pair gloves.
The screen door net was torn., , Replace the screen door.
Band aid was used to wrap the edge of the ice machine lid., , Remove the band aid and use a smooth, non-absorbent to moisture and easy to clean surface
1) Grease build-up was noted on the wall behind the fog tank at the dishwasher area., , 2) Debris build-up was noted on the floor of the dry storage room., , clean the indicated areas.
Denny's Restaurant is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 116 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 93 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Pie Junkie & Bakery
ARBOUR LAKE
This restaurant has been inspected 5 times since August 14, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
5 violations
Repeat violation cited on July 24, 2025:, The cooler by the cookline where eggs are stored measured at 11.1°C. Food items in that cooler measured above 11°C., fix the cooler to measure 4°C or less., , Previous violation:, Eggs on top layer were measured at 11.8 degrees C and Shredded cheese in the insert was measured at 6.0 degrees C. , , Store eggs at 7.0 degrees C or below and store cold perishable foods at 4 degrees C or below.
Staff was using the same gloves to handle both dirty dishes and clean dishes after completing a dishwashing cycle., , Switch gloves between task and ensure to perform handwashing prior to wearing new pair gloves.
The screen door net was torn., , Replace the screen door.
Band aid was used to wrap the edge of the ice machine lid., , Remove the band aid and use a smooth, non-absorbent to moisture and easy to clean surface
1) Grease build-up was noted on the wall behind the fog tank at the dishwasher area., , 2) Debris build-up was noted on the floor of the dry storage room., , clean the indicated areas.
1 violation
Eggs on top layer were measured at 11.8 degrees C and Shredded cheese in the insert was measured at 6.0 degrees C. , , Store eggs at 7.0 degrees C or below and store cold perishable foods at 4 degrees C or below.
No violations
1 violation
1) A bag of salad in the server area measured 7.9C under refrigeration., , Salad was placed in the walk-in cooler during the inspection., , 2) Two containers of processed mushrooms measured 15.5C and 16.9C. The ice bath had melted., , Mushrooms were discarded., , 3) Perishable foods under refrigeration in the cook line were measured as follows:, Shredded hash 6.6C to 8.4C, Sliced cheese 6C, Prime rib 6C, Beyond burger patties 8.9C, Meatballs 8.1C, Cooked onions and mushrooms 8.4C, Processed mushrooms 11C (discarded), , Perishable foods were placed either in the walk-in cooler or ice baths. Keep perishable foods at 4C or less under refrigeration.,
6 violations
A majority of the refrigerators within the facility were not operational. The cooler's temperature reading stood at 12.5 degrees Celsius. Upon inquiring with the staff, they noticed that the cooler temperatures were higher than usual. The facility resorted to using an ice bath method to store and maintain food items in the meantime and was already discarding food at the time. , Subsequently, an evaluation of the internal temperature of the perishable items stored in the refrigerators was conducted, resulting in the following measurements:, Turkey 6.1°C, Diced tomatoes 7°C, Three containers of processed mushrooms at 9°C and 16-17°C. , Sausages 10.6°C, Swiss cheese 7.8°C, Cheddar cheese 6.6°C, Salsa 15°C, Sautee onions 7°C, Meatball 8.3°C, Mayonnaise 8°C, Ranch dressing 8.5°C, Shredded cheese 6.3°C, Sour cream 11°C, Vanilla cream 9.8°C, Foods measured above 10°C were discarded. Food items with temperatures below 10°C were relocated to the walk-in cooler, where the temperature was maintained below 4°C., , Corrective Measures:, - Address the refrigerator issue and ensure that the temperature is at or below 4°C at all times.
An open bag of chocolate chips was found in dry storage. Corrected on Site., - Please ensure to keep the bag of chocolate chips closed and only open it when needed for each use.
Despite securely closing the screen door situated at the back entrance, there was an opening at the upper part of the door., This gap poses a potential entry point for insects and rodents., , - Repair/fill the screen door gaps to prevent the infiltration of insects and rodents.
According to the service records covering the period between 2022 and 2023, there were instances in certain months where the levels of fat, oil, and grease within the grease interceptor surpassed 25%., - Increase the frequency of maintenance to guarantee optimal plumbing performance.
Cardboard paper was placed underneath food items inside the cabinet. Corrected on Site., - Remove all hindering objects to ensure all surface area is accessible to clean.
Noticed that the plastic cover on the face timer of the food warming hot holding equipment near the toaster was deteriorating. It's crucial to ensure all surfaces are smooth for adequate hygiene and cleanliness., , - Repair the face timer component in the hot holding equipment.