INSPECTION REPORT Health Protection JCHY-CE9TYC

PREMISES NAME Wendy's #4		Tel: (604) 581-7744 Fax:
PREMISES ADDRESS 9412 120th St Surrey, BC V3V 4B9		INSPECTION DATE May 9, 2022	TIME SPENT 1.5 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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Crispy and grilled chicken measured at 40C internal temperature on the hot-holding unit. Beef patties for chilli measured at 54C internal temperature on the hot-holding unit. Chicken hot-holding units measured at 37C air ambient temperature. Beef hot-holding unit used to make chilli measured at 45C air ambient temperature. Operator informed that the crispy and grilled chicken turnover is every 30 minutes which they will discard or use up according to corporate Food Safety Plan. Corrective Action(s): Move crispy and grill chicken to a working hot-holding unit able to hot-holding unit able to hold food at 60C or higher. Dicard crispy and grill chicken after 30 minutes of production according to corporate Food Safety Plan. Move beef to a hot-holding unit able to hot-hold at 60C or higher. Use beef immediately to make chilli. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food containers and napkins observed underneath the dry storage racks in the dry storage room. Water and grease build-up observed underneath the stand-up freezer and chicken fryer near the drive-thru area. Corrective Action(s): Clean and sanitize aformentioned area. Follow facility's Sanitation Plan on regular cleaning schedule. Corrected by: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Crispy and grilled chicken and beef hot-holding units measured at 40C and 45C air ambient temperature respectively. Corrective Action(s): Service hot-holding unit to able to hold at least 60C or higher. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No valid FOODSAFE Level 1 or equivalent that is certified on-site. All staff takes in-house food safety course titled " FoodSafetyMarket." Corrective Action(s): At least one staff on-site must have valid FOODSAFE Level 1 or equivalent. Refer to BCCDC FOODSAFE Level 1 equavilent list for applicable courses that are valid. Ask BCCDC to audit inhouse course so that it can be considered an equivalent FOODSAFE Level 1 course. Corrected by: Immediately. Violation Score: 1

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

Comments

Routine Inspection conducted today due to dining area and kitchen area that underwent renovations. -Renovations of dining and kitchen area in accordance to approved floorplan. -Additional handwashing sink installed near the drive-thru area. -Dishwasher installed and measured at 50ppm chlorine. Handwashing sinks well equipped with hot and cold running, liquid soap, and paper towels. QUATs dispenser and sanitizer buckets measured at 200ppm. QUATs test strips available. Low-temperature dishwasher measured at 50ppm chlorine final rinse. 3-compartment sink available. Prep coolers, walk-in cooler, frosty machine compartment, lemonade beverage dispense measured at 4C or lower. Stand-up freezer and walk-in freezer measured at -18C or lower. Gravy, chilli hot-holding unit measured at 60C or higher. Time-tracking of food along the line present. Temperature and cook logs are well maintained. In-use utensils washed and sanitized every 4 hours. Beef patties for burgers are made to order. No signs of pests observed. Overall, facility is well organized.