INSPECTION REPORT Health Protection ALUI-BDAU4X

PREMISES NAME Wendy's #25		Tel: (604) 574-4494 Fax:
PREMISES ADDRESS 17911 56th Ave Surrey, BC V3S 1E2		INSPECTION DATE June 19, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 28, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced cheddar cheese in the prep cooler inserts (closest to the drive thru window) were at 7 deg C. There was no time tracking of the item and no way to verify when it was placed into the insert. Corrective Action(s): Cheese discarded. New cheese placed and expiry time (4 hours) was written onto the lid. As discussed, ensure all potentially hazardous foods in your prep inserts are time tracked. As they are often kept without a lid during meal rush times, they are exposed to warm temperatures which allows bacteria to grow. They must be discarded after a maximum of 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handwashing sink (across from the 3 compartment sink) was leaking. When hot water is turned on, water is leaking down the faucet and spraying backwards onto the wall. 2) Paper towel dispenser at this handsink does not function properly. When paper towel is pulled, the next paper towel gets stuck inside and the staff need to repeatedly turn the knob on the side to get a new one. Staff should not have to touch the knob after washing their hands as this may re-contaminate their hands Corrective Action(s): 1) Handwashing sink was repaired at time of inspection. 2) New paper towel dispenser will be ordered. Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels (see above violation), hot/cold running water Walk in cooler: 2.8 deg C Walk in freezer (inside walk in cooler): -14 deg C Upright freezer by walk in cooler: -11 deg C All other coolers at 4 deg C or less Grills have automatic timers; burger patties are temperature checked 3x daily and recorded in a log book. Manager on site indicated that all large patties are cooked to minimum temperatures of 175 deg F. Hot holding at 60 deg C or greater Temperature logs are maintained daily. General sanitation is satisfactory (underneath and between equipment, surfaces, and walls) 3 compartment sink on site with quat sanitizer in 3rd compartment at 200 ppm quats Quat sanitizer at 200 ppm No signs of pests Manager on site all have Restaurants Canada certification (FoodSafe equivalent). Permit is posted with valid decal