INSPECTION REPORT Health Protection JPAK-BJWV3N

PREMISES NAME Wendy's #7		Tel: (604) 858-2323 Fax:
PREMISES ADDRESS 7615 Vedder Rd Chilliwack, BC V2R 4E8		INSPECTION DATE December 16, 2019	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 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Overall sanitation satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; some hot holding units at 60 C or higher **Bacon hot holding units measured to be at 38-45 C due to quality issue as bacon gets dry and too crispy if left at 60 C or higher at all times. When inquired, staff stated that bacon is cooked at three different times in a day to prepare for lunch, dinner and late night. Once cooked, bacon is kept at this temperature for 4 hours; discarded if not used. Operator must utilize time stamps on the hot holding machine to clearly indicate when they were prepared, cooked, then put in the hot holding unit as well as when they can be used by.** Three compartment sinks used to wash, rinse and sanitize; sanitizer had 200 ppm of QUATs Multiple sanitizer buckets located throughout the facility with 200 ppm of QUAT Ice machine kept in sanitary condition Sparkling cleaner for frosty machines available on site and in use; chlorine based tablets No sign of pests noted at the time of inspection