INSPECTION REPORT Health Protection CSWY-BZUMLL

PREMISES NAME Wendy's #9		Tel: (604) 581-8832 Fax:
PREMISES ADDRESS 10125 152nd St Surrey, BC V3R 4G6		INSPECTION DATE April 6, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 9

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed wearing gloves, touching hat, then proceeded to serve fries. Corrective Action(s): Operator was educated on proper glove use. Gloves are not a replacement for hand washing. Ensure to change gloves regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Boxes of fries stored directly on the floor in the walk-in cooler. Corrective Action(s): Boxes of fries were removed from the floor. Ensure all food and food contact surfaces are at least 6 inches off the floor to protect from cross contamination. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light shield in chemical storage area observed cracked. Corrective Action(s): Repair/replace light shield to maintain facility as approved plans and to prevent possible physical contamination. Violation Score: 1

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

Comments

Observations During Inspection: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and single use towels - Freezers achieving temperatures of -18 C or colder - Hot Holding achieving temperatures of greater than or equal to 60 C - QUAT Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Hand washing observed during inspection - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - Chemicals labeled and stored in separate area from food and food contact surfaces - Ice cream machine observed clean and free of debris - FoodSafe Certified staff present during inspection - Food sanitation plan observed in use - Temperature logs in use Covid-19 Observations During Inspection - Covid-19 Safety Plan available - Daily staff health checks being conducted - Health check conducted on inspector - Visitor log in use - Covid-19 Signage posted through out the facility - Hand sanitizer available for customers - Indoor dining not available at this time - Single entry and exit in to facility - Occupancy limits posted through out premises in office, walk-in coolers, and staff lunch area - High touch surfaces disinfected on a regular basis - 2 meter distance markers placed inside and outside of premises Covid-19 recommendations: - It is recommended to place a sign by the microwave in the staff area reminding staff to wash hands or use hand sanitizer before and after microwave use Results communicated with operator