INSPECTION REPORT Health Protection JCHW-AP9U72

PREMISES NAME Wendy's #12		Tel: Fax:
PREMISES ADDRESS 15959 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE July 14, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Hamburger cooler was at 4C. -Frosty hoppers were both at 2C. -Under counter coolers were at 4C. -Salad prep area items are discarded after 2 hours. -Upright freezer was at -16C. -Hot holding of chicken and hamburger patties and soups were greater than 60C. -Chicken strips and nuggets were at 60C - items are labelled with a time stamp and discarded every 30 minutes. -Temperatures are checked and recorded daily. -3-compartment sink was prepared with 200ppm Quats sanitizer. -Sanitizer pails were prepared with 200ppm Quats sanitizer and wiping towels were stored in containers. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Slicer/cutter were properly cleaned and sanitized. -General food storage practices satisfactory - items are properly covered, labelled, and stored off the floor. Scoop was found stored in the sliced mango with the handle in the container. Ensure scoops are stored in a sanitary manner to prevent handles from potentially contaminating ingredients. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.