INSPECTION REPORT Health Protection VTUR-AXZP7T

PREMISES NAME Wendy's #11		Tel: (604) 857-5336 Fax:
PREMISES ADDRESS 30340 Automall Dr Abbotsford, BC V2T 5M1		INSPECTION DATE April 20, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 24, 2018
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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Cooked bacon was not at proper hot-holding temperature of 60'C/140'F or hotter. Operator removed bacon from hot-holding unit and placed in different hot-holding unit that was at 60'C/140'F or hotter Corrective Action(s): * Ensure all hot-held foods properly hot-held at 60'C/140'F or hotter and monitored Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: * Upon arrival for inspection, the front kitchen area was found to be dusty and dirty due to construction dust accumulating from renovations in dining area/front counter areas. These areas had been sealed but not well enough and trade workers were still entering kitchen. This is unsanitary and trade workers should not be in and out of kitchen during operation. All areas of kitchen to be properly sealed from construction dust, etc., during construction. This was discusse on previous inspection Corrective Action(s): * Ensure ALL areas properly maintained in sanitary conditions to reduce risk of cross contamination. Also, trade workers not to enter kitchen during operational hours as this is unsanitary. All areas in kitchen/storage to be sealed properly from construction areas to reduce risk of contamination of food stuff, etc. Violation Score: 9

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

Comments

* Sanitizer was available at 200 ppm quaternary ammonium concentration in buckets storing wiping rags and 3-compartment sink area * Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Monitoring records were available and up to date * Hot-holding units were 60'C/140'F or hotter except bacon unit and operator corrected this issue * Staff were dress appropriately and had hair protection * Note: Renovations of dining and front counter areas occuring; concerns with construction dust/debris and sanitation while construction going on; areas sealed off for construction purposes were not adequately preventing construction dust from entering kitchen-- also, trade workers were in and out of kitchen and this is unsanitary during operation * Follow up inspection to be done