INSPECTION REPORT Health Protection JTUG-CFFP42

PREMISES NAME Wendy's #3		Tel: (604) 853-0911 Fax:
PREMISES ADDRESS 32743 South Fraser Way Abbotsford, BC V2T 3S3		INSPECTION DATE June 16, 2022	TIME SPENT 1.25 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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Repeat violation: The internal temperature of bacon inside the hot holding unit across the grill station is 53.4C. Operator said bacon was placed inside the hot holding unit almost 2 hours ago. Corrective Action(s): Ensure the temperature of the hot holding unit is at least 60C at all times to prevent the rapid growth of bacteria on food. After the operator added more hot water to the hot holding unit and covered the bacon with tight fitting lids, the temperature of the bacon is over 67C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. The concentration of QUATS sanitizer inside the bucket at the grill station was 100 ppm. Sanitizing solution needs to be at sufficient concentration to ensure bacteria is removed from wiping cloths. 2. Employees were observed submerging washed equipment inside the sanitizing solution at the 3 compartment sink for 5 seconds. Corrective Action(s): 1. Ensure the concentration of QUATS sanitizer inside the buckets is 200 ppm at all times. Change the sanitizer solution frequently, at least every 2 hours. Use QUATS test strips to verify the concentration of the sanitizing solution. The operator changed the QUATS sanitizer inside the bucket at the time of inspection. 2. Ensure all washed equipment are fully submerged inside the sanitizing solution for at least ONE minute. Employees began placing all the washed equipment inside the sanitizing solution for at least ONE minute. Violation Score: 5

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

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

Comments

Administrative - Permit to operate is posted in a conspicuous location - All management have FOODSAFE Level 1 - Temperature logs are used on a daily basis Handwash stations and employee hygiene - All handwash stations are unobstructed - All handwash stations are supplied with hot and cold running water, liquid soap, and paper towels - Employees demonstrated excellent personal hygiene practices. - Employees wash their hands frequently Temperatures of coolers, freezers, and hot holding units - All coolers are 4C or below - All freezers are -18 or below - All hot holding units are 60C and above, except for the unit noted in the violation code 302 Sanitation - Concentration of QUATS sanitizing solution from the sanitizer dispenser by the 3 comp sink is 200 ppm - Concentration of QUATS sanitizing solution inside the bucket next to the sandwich assembling station is 200 ppm - Ventilation hoods are kept in a sanitary condition - No Signs of pest activity at the time of inspection - All equipment is made of food grade material and kept and good working order - General sanitation of the facility is satisfactory Storage - Cleaning agents are clearly labelled and stored separately - Food products are stored at least 6 inches off the ground - Dry storage room is organized Additional comments - Floors are smooth, non-absorbent and easy to clean - Light bulbs are protected by a shatterproof cover - Thermometers are in good working order - Washrooms available for customers have hot and cold running water, liquid soap, and paper towels