Fraser Health Authority



INSPECTION REPORT
Health Protection
AFUG-AP5TFT
PREMISES NAME
Wendy's #21		Tel: (604) 437-9911
Fax:
PREMISES ADDRESS
5970 Kingsway
Burnaby, BC V5J 1H2		INSPECTION DATE
July 10, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prep cooler (top) contents (lettuce, tomatoes, pickles, condiments) were measured at 20 deg C at the surface. Bottom of the inserts were measured at 4 deg C. Staff informed that the inserts are changed frequently during the rush but can take up to 3 to 4 hours during dead times.
Corrective Action(s): Although the bottom of the inserts for both prep coolers are at 4 deg C, any food stacked above the bottom layer is over 4 deg C. Surface of tomatoes, lettuce, pickles and other foods were measured at 20 deg C. Items placed in the top part of the prep coolers must be discarded after a maximum of 2 hours.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris and other items are found under racks in dry storage area and underneath cream cooler in the front service area.
Corrective Action(s): Clean and sanitize the above mentioned areas.
Date to be corrected: 1 week
Violation Score: 3

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

All hand sinks stocked with hot and cold water, soap and paper towels
All sanitizer buckets and bottles achieved 200 ppm QUATS
Staff demonstrated proper manual dishwashing procedures (200 ppm QUATS)
Front cream cooler @ 4 deg C
Front prep cooler (top) @ 4 deg C / (bottom) @ 3 deg C - See code 205
Back prep cooler (top) @ 4 deg C / (bottom) @ 4 deg C - See code 205
Raw burger cooler @ 4 deg C
Double door freezer @ -15 deg C
Burger hot holding @ 65 deg C, 69 deg C, 64 deg C, 71 deg C
Front chili hot holding @ 61 deg C
Back chili hot holding @ 64 deg C
Walk in cooler @ 2 deg C
No signs of pests at time of inspection