INSPECTION REPORT Health Protection JKWK-CE3TFW

PREMISES NAME Wendy's #11		Tel: (604) 857-5336 Fax:
PREMISES ADDRESS 30340 Automall Dr Abbotsford, BC V2T 5M1		INSPECTION DATE May 3, 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 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 = 3

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: Front of the house white tablet used for taking orders is cracked on the glass screen. This broken glass can result in cuts on staff hands or contamination of glass in food processing areas. Corrective Action(s): Replace/repair unit with broken glass which may result in physical harm or contamination. Do not use unit and remove from work area if broken glass comes off of cracked screen. Correction required today. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Food is from an approved source. Equipment in good working order. Ice machine stations are sanitary with dedicated scoops. Temperature holding is adequate and in use with accurate thermometers and logs. Take out containers and utensils are sanitary. 3-compartment sink in use. Quat sanitizer in use at 200 to 400 ppm in sani buckets. Chemical test strips and logs available. Coolers and contents at 4C and below. Freezers at -18C and below. Hot holding units at 60C and above. Fresh cut condiments held at 10C and used up within 2 hours with time stamps. Valid Permit posted in conspicuous location.