INSPECTION REPORT Health Protection 248578

PREMISES NAME Wendy's #8		Tel: (604) 522-1134 Fax:
PREMISES ADDRESS 715 6th St New Westminster, BC V3L 3C6		INSPECTION DATE August 27, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General Comments: The following hot/cold holding temperatures were measured: Under counter dairy cooler 1.0C Under counter / prep coolers 4.0C / 3.0C Walk-in cooler 1.0C Upright single door freezer next to each other -14C and -19C Walk-in freezer -14.0C Ice cream machine next to ice machine 3.8C Ice cream machine next to deep fryer 4.8C Hot holding cheese sauce 68.0C Hot holding chilli sauce 64.0C Hot holding gravey sauce 70.0C Quats bucket sanitizer noted at 200ppm residual concentration Ice machine noted in sanitary condition with scoop stored outside machine 3-compartment sink available and in use. Kitchen staff able to describe manual ware washing procedure Food storage practices satisfactory -> food items stored off the floor in walk-in cooler, walk-in freezer and dry storage area Food handler hygiene adequate. Gloves are changed, hands washed in between task. FoodSafe certified staff on-site Bacon food product time tracked -> good for 6 hours in hot holding and discarded afterwards as per operators explanation No signs of pest noted at this time of visit General sanitation is satisfactory Health permit is posted visibly on-site COVID-19 Protocol: Covid-19 safety plan is available on-site Social distancing and directions floor marking noted in premise High touch surfaces disinfected every 15 minutes with Quats sanitizer Dining table/chairs disinfected after each customer Alcohol based hand sanitizer provided for customer use All kitchen staff noted with face mask except for in-charge of grill. Explains it is too hot, but uses face mask outside grill area, eg break room