INSPECTION REPORT Health Protection RWOG-BE7V2G

PREMISES NAME Wendy's #21		Tel: (604) 437-9911 Fax:
PREMISES ADDRESS 5970 Kingsway Burnaby, BC V5J 1H2		INSPECTION DATE July 18, 2019	TIME SPENT 1 hour
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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water; adjustment recommended on faucet at front handwashing sink to minimize splashing - good hand hygiene; staff observed washing hands frequently and after touching raw meat - sanitizer measured 200ppm quats throughout kitchen and in three compartment sink - no expired foods upon random audit; foods date labelled - soda nozzles clean (front and back machines) - ice machine sanitary - stirring spoon kept in ice water - back door kept closed to prevent pest entry - FOODSAFE requirements met - general sanitation satisfactory * lock broken on outdoor dry storage area; manager stated that a replacement lock will be brought in by a staff member later this evening Temperatures: - frosty machine (front, only chocolate side set up): 2C - frosty machine (back): 4C - walk-in cooler: 2C - upright one door cooler: 3C - raw meat patty cooler: 4C - coolers underneath prep line: 2C - walk-in freezer (outdoors): -17C - two door freezer by back door: -20C - hot held chili (front): 65C - hot held chili (back by drive thru window): 62C - hot held foods in drawers above prep line: ~65C - temperature logs available for review * use only one insert instead of two in hot holding units to ensure temperature of 60C/140F is maintained