INSPECTION REPORT Health Protection ALUI-ATSU8T

PREMISES NAME Wendy's #25		Tel: (604) 574-4494 Fax:
PREMISES ADDRESS 17911 56th Ave Surrey, BC V3S 1E2		INSPECTION DATE December 6, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 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

Staff will now be putting time tracking stickers on the foods in the prep inserts (expiry times): 4 hours maximum for foods kept between 4 deg C and 20 deg C For example, if the sliced tomatoes are brought out/placed in the prep cooler inserts at 12pm, they must be discarded by 4 pm. Discussed with manager that the "expiry/freshness" date of the vegetables is NOT the same (For example. even though your lettuce can stay fresh for 36 hours, once it is brought out to the prep cooler inserts it must be used within 4 hours. The reason is that the vegetables in your prep cooler inserts are never covered and always open/exposed to the heat. The sliced tomatoes was temperature checked with a probe thermometer during this inspection and it showed an internal temperature of 6 deg C, which is in the danger zone that bacteria can grow in. All vegetables that have been processed (ie. sliced, cut, etc) are considered potentially hazardous food items and must be kept at <4 deg C or used up within 4 hours if kept between 4 deg C and 20 deg C. Business card provided to manager on site. Please contact if you have further questions.