INSPECTION REPORT Health Protection 258704

PREMISES NAME Wendy's #9		Tel: (604) 581-8832 Fax:
PREMISES ADDRESS 10125 152nd St Surrey, BC V3R 4G6		INSPECTION DATE August 8, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Beef patties were at 7.4C in the top inserts of the beef patty cooler. No time tracking was in place for the beef patties. Beef patties were placed in the cooler an hour ago according to the operator. 2. Chocolate milk was stored in side drive through beverage cooler which was at 12C initially and later at 9C. Corrective action: 1. Manager agreed to time track beef patties above 4C for 4 hours and discard after, until the cooler is fixed to maintain 4C or less. Ensure to time track beef patties until the cooler is fixed. 2. Chocolate milk moved to a working cooler at 4C or less (walk-in cooler). Ensure to store chocolate milk at 4C or less as it is a potentially hazardous food. Ensure to only place non-potentially hazardous food in the beverage cooler until the cooler is fixed to maintain 4C or less. Health rationale: Food must be stored at or below 4C to prevent pathogen growth and/or toxin production. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing station was not supplied with hot running water at the time of inspection. Corrective action: Operator took corrective action to supply hot water to the handsinks. All handsinks, prep sinks and 3 compartments were supplied with hot and cold running water at >45C (Require the sinks to be supplied with hot water at or above 45C at all times). Ensure to advise staff to refrain from adjusting the water. Sign is to be posted Health rationale: Proper handwashing using hot and cold running water facilitates adequate hand washing and the reduction of bacteriological & virological contamination. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Beef patty cooler at 5.8C (top). 2. Beverage cooler at drive through initially at 12C and later at 9C. 3. Upright freezer at -7C. Corrective action: 1 & 2: Fix or service coolers to maintain 4C or less. 3. fix or service the upright freezer to maintain -18C or less. Health rationale: Coolers must be able to maintain 4C or less to prevent pathogen growth and/or toxin production. 2 freezers must be able to maintain -18C or less. Date to be corrected by: 1 month Corrective Action(s): Violation Score:

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

Comments

Routine inspection conducted. 1. Temperature Walk-in cooler at 3.8C. Walk-in freezer at -14C. Fry freezer at -7C. Condiment coolers (bottom) at greater than 4C. Operator informed that the bottom of the oolers are not in use. Ensure to keep the bottom coolers empty unless maintaining at 4C or less. Condiments (tomatoes, lettuce & onions) tie tracked online according to the food safety plan. Hot-held food and hot holding (drawers & units) greater than 60C. Front beverage cooler at 3.8C. Dairy hopper (vanilla) at -1C, Dairy hopper (chocolate) at 2C. Chicken patties cooked to greater than 74C. Temperature logs are kept and maintained. 2. Sanitation All handwashing stations are accessible and equipped with cold running water, liquid soap and paper towels. Hot running water was supplied after corrections (see violation above code 401). 3 compartment sink with drain plugs available. QUATs from dispenser at 200ppm. QUATs in inserts at 200ppm. Slicer maintained in a sanitary condition. Overall sanitation excellent. 3. Storage All food stored above ground at least 6 inches. Food storage in coolers and freezer satisfactory. Single-use take-out containers are covered and above floor. 4. Pest activity no visual sign of pests during inspection. Pest control company program in place on a monthly basis. 5. Administrative Permit posted FOODSAFE Level 1 equivalent certification available (Managing food safety - online). Expires on October 30, 2024.