INSPECTION REPORT Health Protection VCHN-CBMPWQ

PREMISES NAME Wendy's #22		Tel: (604) 526-6604 Fax:
PREMISES ADDRESS 1359 Cliveden Ave Delta, BC V3M 6C7		INSPECTION DATE February 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate issued by Fraser Health posted in office. Corrective Action(s): Ensure your permit to operate issued by Fraser Health is posted in plain view of the public. Correct by February 16, 2022. Violation Score: 1

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

Comments

Routine inspection: Hand sink provided with liquids soap and paper towels. Utility sink provided with liquid soap and paper towels. Drive thru hand sink provided with liquid soap and paper towels. 3 compartment sink available for use. Chemical dispensing systems dispenses quats at 200ppm. 200ppm quats available for use in containers. Wiping cloths stored in solution after use. Kay 5 100ppm chlorine used to sanitizer Frosty machines daily. General sanitation is good. Hot holding at or above 60 degrees C. Preparation table inserts at or below 4 degrees C. Lower section also at or below 4 degrees C. Cheese curds maximum time of 2 hours at room temperature then discarded. Under the counter cooler at front at 3 degrees C. Cold holding unit for burger patties at or below 4 degrees C. Upright cooler/freezer combination unit at 3 degrees C and -16 degrees C respectively. Walk in cooler clean and organized. Temperature at 3 degrees C. Walk in freezer at -8 to -12 degrees C. Monitor and ensure -18 degrees C or less. Dry storage area clean and organized. Chemical storage separate from food products. FOODSAFE level 1 equivalent staff on duty at time of inspection. Temperature monitoring records maintained and available for review.