INSPECTION REPORT Health Protection JCHW-ASGTB4

PREMISES NAME Wendy's #12		Tel: Fax:
PREMISES ADDRESS 15959 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 25, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep line foods ranged from 7C to 10C (ambient temperature of bottom of cooler was at 4C). Operator stated ingredients are used within 2 hours. Corrective Action(s): Cold potentially hazardous foods must be stored below 4C to prevent the growth of pathogens and or the formation of toxins. Food items which are stored between 4C to 60C for 2 or more hours must be discarded. Facility may store cold potentially hazardous foods between 4C to 60C, if a time tracking system is implemented - after 2 hours, any unused foods are to be discarded. Violation Score: 5

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. -Undercounter cooler units were less than 4C. -Both frosty hoppers were less than 4C. -Upright freezer was at -14C. -Cooked burger patties were greater than 71C. -Hot holding was greater than 60C. -Temperatures are checked and recorded daily. -Cleaning and sanitizing carried out in 3-compartment sink. Quats sanitizer solution was tested at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Vegetable slicer/cutter were found to be clean and sanitary. -Quats sanitizer containers were tested at 200ppm. -General food storage practices good at the time of inspection. Foods properly stored off the floor, covered, and protected from potential contamination. -General sanitation satisfactory at the time of inspection. Ensure staff pay more attention to cleaning and sanitizing the shelving units in the walk-in cooler - some of the units are beginning to show mould growth. -No signs of pests noted at the time of inspection. If tin cats are moved for cleaning, ensure they are replaced in the same location, and the entry point is located closest to the wall. -Staff washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.