INSPECTION REPORT Health Protection 242009

PREMISES NAME Wendy's #3		Tel: (604) 853-0911 Fax:
PREMISES ADDRESS 32743 South Fraser Way Abbotsford, BC V2T 3S3		INSPECTION DATE May 11, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 17, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of bacon hot holding unit was between 40 C - 50 C. Operator moved bacon into another hot holding unit to maintain temperature above 60 C / 140 F. Ensure all hot potentially hazardous foods at or above 60 C / 140 F to prevent the growth of bacteria. Corrective Action(s):

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

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

Comments

Permit was posted and visible to the public Foodsafe certificates were available onsite and verified to be within date All cold holding units were 4 C / 40 F or colder Freezer units were -18 C or colder Monitoring records (temperature and sanitation) were available and up to date. Sanitizer (quaternary ammonium) was at 200 ppm in buckets used to store wiping cloths Food items were covered, dated and at least 6 inches off the floor in all storage areas Hand sinks equipped with liquid soap and paper towel Employees were in proper attire and had adequate hair control (hair nets) Pest control was in place (provided by Orkin), there was no pest activity at the time of the inspection Ice machine was in sanitary condition at the time of the inspection All hot holding units were 60 C / 140 F or hotter except the bacon hot holding unit Note: operator to ensure bacon hot holding unit turned on and maintaining temperature above 60 C / 140 F to ensure bacon is kept at 60 C / 140 F or hotter Employees washed hands at adequate frequency during the time of the inspection Overall in a sanitary condition

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: 242009
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Binder with documentation food is kept onsite and updated annually. soy oil 0 g trans fat shortening 0 g trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment