INSPECTION REPORT Health Protection RHEN-CLXTWN

PREMISES NAME Wendy's #1		Tel: (604) 818-8743 Fax:
PREMISES ADDRESS Unit C - 8590 200th St Langley, BC V2Y 2B9		INSPECTION DATE December 9, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed ponding water along the wall under double sink/beverage syrups area, around the mop sink station and throughout the male employees washroom. This water is mixing with food debris resulting in the formation of biomat slimes along the walls in the identified areas, especially in the grooves of the tile grout spaces. This issue has been noted in previous inspections and is particularly bad today. In addition to unsanitary, this could lead to the breeding of pests like drain or fruit flies. Corrective Action(s): These areas need thourough clean up and removal of accumulating biomats in the floor tile. All excess water ponding on floor must be removed immediately after spills and scheduled floor cleaning. An additional drying step to the clean up process in these areas may help. Recommend adding a dry mop step to the cleaning process in these areas as discussed. **Once clean up is completed send pictures to my office for review. Please do so within a week from date of inspection. Violation Score: 9

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

Comments

Monitor quats auto dispensing feed at main dishwashing sink on daily basis to ensure the unit is dispensing quats at minimum 200 ppm and maximum 400 ppm as measured by test strips located at the dish sinks. Service unit if residual is inconsistent. Have a system in place as back up to manually add quats to sinks at the appropriate concentration. Make sure quats sani-buckets are in place at thethree front stations and at the cookline as discussed. Cooling units less than 4 C. Freezers at -18 C or below. hot holding all above 60 C. Handwash stations good.