INSPECTION REPORT Health Protection JCHY-CR3QPG

PREMISES NAME Wendy's #25		Tel: (604) 574-4494 Fax:
PREMISES ADDRESS 17911 56th Ave Surrey, BC V3S 1E2		INSPECTION DATE April 20, 2023	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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine. Corrective Action(s): Service the low-temperature dishwasher to measure between 50-200ppm chlorine. Temporary use the low-temperature dishwasher to wash dishes followed by 3rd compartment sink for sanitation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwaser measured at 0ppm chlorine. Corrective Action(s): Service the low-temperature dishwasher to measure between 50-200ppm chlorine. Corrected by: 3 weeks. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: As per previous report#NTSD-CKTQB7 low-temperature dishwasher was installed without health approval. Corrective Action(s): Submit updated floorplan indicating low-temperature dishwasher installation for health review and approval. Corrected by: May 20, 2023. Violation Score: 1

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

Comments

Routine Inspection conducted today due to dining area and kitchen area that underwent renovations. Handwashing sinks well equipped with hot and cold running, liquid soap, and paper towels. QUATs dispenser and sanitizer buckets measured at 200ppm. QUATs test strips available. 3-compartment sink available for manual warewashing. Prep coolers, walk-in cooler, frosty machine compartment, lemonade beverage dispense measured at 4C or lower. Stand-up freezer and walk-in freezer measured at -18C or lower. Gravy, chilli hot-holding unit measured at 60C or higher. Time-tracking of food along the line present. Temperature and cook logs are well maintained. In-use utensils washed and sanitized every 4 hours. Beef patties for burgers are made to order. No signs of pests observed. Overall, facility is well organized.