INSPECTION REPORT Health Protection DSOG-AWCQW3

PREMISES NAME Wendy's #4		Tel: (604) 581-7744 Fax:
PREMISES ADDRESS 9412 120th St Surrey, BC V3V 4B9		INSPECTION DATE February 26, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 19, 2018
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The cap does not fully seal the grease trap access point located in front of the three compartment sink. Corrective Action(s): Provide a cap that fully seals the grease trap access point. Violation Score: 3

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

Comments

- General sanitation is good - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, undercounter, prep) < or = to 4C - All freezers (upright, walk in outside) < or = to -18C - All hot holding units (heated well food warmer, bins, headlights) > 60C - Cold food items are stored in insert containers, covered, labeled, dated. - Cold potentially hazardous food items (ie sliced cheese, bacon bits, sliced tomatoes/onions) stored in insert containers on top refrigerated salad prep table. Ensure to properly monitor the turnover period with expiry labels and discard food items accordingly. - Three compartment sink available for manual dishwashing. Sanitizer was available at 200ppm Quat solution to sanitize food contact surfaces. - Surface sanitizers were available in spray bottles and red buckets with presoaked wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizer in each station (ie. main kitchen, serving area) and changed frequently. - Dry storage area has adequate space and wire racks. All items are at min 6 inches off the floor. - No signs of pest activity at the time of the inspection. Orkin pest control report reviewed. No issues. - FOODSAFE certified staff on duty.