INSPECTION REPORT Health Protection VTUR-BC5PUE

PREMISES NAME Wendy's #11		Tel: (604) 857-5336 Fax:
PREMISES ADDRESS 30340 Automall Dr Abbotsford, BC V2T 5M1		INSPECTION DATE May 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 20, 2019
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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Cooked bacon was found to be stored in hot-holding units that were found at 31'C-35'C and this is in the "danger zone"; hot-holding of food must be 60'C/140'F or hotter; operator adjusted immediately Corrective Action(s): * Ensure hot-holding units maintained at 60'C/140'F or hotter internally Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * Hand washing station at take out window did not have liquid soap and paper towels available so operator set up both at this sink location; operator mentioned that main hand sink located beside cooler/ice machine area and staff use that hand sink for hand washing between tasks; it was discussed that the hand sinks must be located in areas that are easily accessible and near by for easy access Corrective Action(s): * Ensure hand sink at take out window equipped with liquid soap and paper towels so staff can hand wash at this sink too as it is near grill and sandwich prep table Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * One of the bacon hot-holding units was not working properly and could not maintain hot-holding temperature of 60'C/140'F or hotter internally; operator to get this unit repaired/replaced Corrective Action(s): * Ensure all hot-holding units work properly and maintained at 60'C/140'F or hotter internally; repair all units that are not maintaining proper hot-holding temperatures Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter except for bacon units which require adjustment/repair; operator adjusted one of the units and the other to be repaired; ensure ALL working properly * Sanitizer was 200 ppm quaternary ammonium concentration in buckets storing wiping rags * Food was labelled/covered in storage areas * Staff were wearing proper attire and hair protection * Freezer unit was -18'C or colder * Hand washing stations available and one was missing liquid soap and paper towels; operator addressed this immediately * Overall maintained and organized * Follow up inspection to be done next Monday, May 20th 2019