INSPECTION REPORT Health Protection LKIM-BA6RP8

PREMISES NAME Wendy's #9		Tel: (604) 581-8832 Fax:
PREMISES ADDRESS 10125 152nd St Surrey, BC V3R 4G6		INSPECTION DATE March 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 15, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Men's staff washroom cold water faucet does not function. Bottom valve appears to be broken. . . Corrective Action(s): Repair immediately. Inform all male staff to use Women's staff washroom until handsink can be repaired. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Skip the Dishes computer equipment in food processing area. The cord (a fabric type) drapes along food area. . Corrective Action(s): Relocate this device to a more suitable area. This area is intended for food production only. The Cash area is for processing orders and has computer equipment. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - EXCELLENT WORK!! - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Beverage dispensers in good sanitary condition - FoodSafe Certified staff present during inspection NOTE: Food Safety plan not in use for cooking Chilli and for Cheese curds stored at room temperature. Ensure times are being recorded for these items going forward.