INSPECTION REPORT Health Protection 257360

PREMISES NAME Wendy's #7		Tel: (604) 858-2323 Fax:
PREMISES ADDRESS 7615 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE May 4, 2022	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chili in hot holding in back kitchen measured at 32 - 40°C with probe thermometer. Operator instructed to stir and increase heat. Operator states it was made at 10:00am. →Rechecked temperature and it was measured with probe thermometer at above 60°C Corrective Action(s): →Please ensure to apply the correct heat setting and monitor temperature to maintain at 60°C (140°F) or above. →Please continue to write down the time hot potentialy hazardous foods were made, to know how long it was kept in the danger zone (4 - 60°C), where bacteria can multiplay rapidly if time allows. 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

This inspection was conducted by a student EHO. -All hand wash sinks (inside kitchen, staff washroom) supplied with hot/cold running water, liquid soap, and paper towels. -Three-compartment sink in use for manual dishwashing , QUATS dispensed 200ppm. -QUATS in buckets and under counter steel containers all produced 200ppm. →Please change the QUATS solution when it is visibly contaminated. -All coolers (walk-in, under counter, prep, stand-up) < 4°C →Please provide thermometers in all refrigeration units -All freezers (walk-in, stand-up) < -18°C -Hot holding chili at drive-through > 60°C -Foods are stored above ground. -Chemicals separated from food and labelled -Please ensure all FoodSafe certificates are kept on-site -Please ensure permit is posted in a conspicuous location.