INSPECTION REPORT Health Protection JCHW-BDFSR9

PREMISES NAME Wendy's #12		Tel: Fax:
PREMISES ADDRESS 15959 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE June 24, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 28, 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep line cooler inserts were at 6C and hamburger patty cooler fluctuated from 4C to 6C. Corrective Action(s): Service cooler units and ensure they are able to maintain 4C or less at all times. Correction date: June 28 2019 Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Undercounter cooler was at 4C. -Upright freezer was at -10C (defrost mode). -Frosty hoppers were less than 4C. Hoppers disinfected with chlorine based disinfectant (1 tablet per hopper) at beginning and end of each day. -Hot holding was greater than 60C. -Chicken strips and nuggets are time tracked and discarded after 30 minutes. -Hamburger patties were cooked to greater than 71C on the grill. -Temperatures are checked and recorded daily. -Quats sanitizing solution in 3-compartment sink was at 200ppm. -Sanitizer pails tested at 200ppm. Sanitizing solution is changed every hour or more as needed. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Vegetable slicer/cutter generally found to be clean and sanitary. -Ice machine clean and sanitary (cleaned on a monthly basis). Ice scoop stored in a sanitary manner. -General food storage practices good at the time of inspection. Foods stored off the floor, covered, and protected from potential contamination. Raw meats stored below ready-to-eat foods and frozen foods thawed in the walk-in cooler. -General sanitation good at the time of inspection. -Facility serviced monthly by a professional pest control operation. Reports indicate no pest activity inside the store. No signs of pests noted at the time of inspection. Ensure pest control boxes are replaced in the correct orientation if they are moved for cleaning (entry holes towards the wall). -Washroom clean and sanitary. -Staff have FoodSafe Level 1 equivalent training (Restaurant Canada National Food Safety Training Program). General Manager certificate valid until 2019-12-01. -Please contact the inspector if you have any questions or concerns.