INSPECTION REPORT Health Protection ANAN-D2UVWU

PREMISES NAME Wendy's #8		Tel: (604) 522-1134 Fax:
PREMISES ADDRESS 715 6th St New Westminster, BC V3L 3C6		INSPECTION DATE February 27, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bacon noted in the warmer at a temperature of 30 degC. Manager indicated that the bacon has a 6 hour hold time, but it wasn't time stamped. Chili was cooking/reheating in the electrical unit, and was supposed to have a 2 hour time stamp. But the last time stamp from a few hours prior hadn't been updated. Corrective Action(s): Ensure staff are time stamping foods as required. Violation Score: 5

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: The pipe under the hand sink in the front service area is leaking. Corrective Action(s): Get the leak fixed. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: There's not date on the water filters to indicate when the filters were changed last. Manager didn't know when they were changed last. Corrective Action(s): Change the filters. Place date stamps on the sleeve. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: As per the sticker on the exhaust hoods, they're overdue for servicing. Corrective Action(s): Get the exhaust hood serviced and ensure there are new stickers posted with the next service date indicated clearly. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General Comments: Coolers are below 4 degC Freezers are below -18 degC or in defrost mode (foods inside are frozen to the touch). Hotholding is above 60 degC 200ppm Quats is being used for sanitizing. Timers are used to indicate when the solutions require refreshing. 3-compartment method of dishwashing is in place; warewasher has 100ppm Chlorine in the rinse cycle. PURCHASE CHLORINE TEST STRIPS TO MONITOR SANITIZER IN THE DISHWASHER. Handsinks are fully equipped Orkin is on contract. No droppings noted. Manager on duty has FS Level 1 equivalent certification, however, she requires better training. She wasn't aware of what sanitizer is used in the dishwasher; she didn't notice that staff are not time stamping the bacon or chili. Temperature logs are being maintained Discussed hamburger patty prep procedures and temperature monitoring. No concerns noted. *report reviewed with manager, not signed*