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Wendy's #11

30340 Automall Dr, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Wendy's #11 has been inspected 21 times by Fraser Health Authority since December 12, 2017. The most recent inspection, on April 2, 2026, found no infractions.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 8 separate inspections, most recently on May 3, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on April 17, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 13, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 9, 2018. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop was stored in the ice instead of in a clean or dedicated scoop storage area. This may lead to contamination of the ice as the scoop will sink into the ice.
      • Corrective Action(s): Ensure ice scoop is stored in a sanitary manner or on the ice scoop rack after use.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front of the house white tablet used for taking orders is cracked on the glass screen. This broken glass can result in cuts on staff hands or contamination of glass in food processing areas.
      • Corrective Action(s): Replace/repair unit with broken glass which may result in physical harm or contamination. Do not use unit and remove from work area if broken glass comes off of cracked screen. Correction required today.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit on prep line needs to maintain temperature of 140 F / 160 F consistently
      • Corrective Action(s):
  11. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit still not meeting hot holding temperature of 60 C / 140 F in certain areas of hot holding unit (eg 123 F - 125 F i some areas). Ensure food is maintained at 60 C / 140 F or hotter at all times.
      • Corrective Action(s):
  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Bacon hot-holding unit was 115'F-140'F and not maintaining 60'C/140'F or hotter consistently; operator told to repair/adjust this unit; gasket/seal for upright freezer unit was broken and requires replacement
      • Corrective Action(s): * Ensure bacon hot-holding is maintained at 60'C/140'F or hotter at all times and monitor to ensure proper temperature maintained; replace gasket/seal at upright freezer unit so in proper working order
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Hot-holding for bacon was less than 60'C/140'F and operator was told to adjust hot-holding unit to ensure food maintained at 60'C/140'F or hotter; temperature of bacon was 102'F-140'F; Also, for the upright freezer, the seal/gasket was broken/cracked and requires repair
      • Corrective Action(s): * Repair and ensure that hot-holding unit maintains food at 60'C/140'F or hotter; monitor more frequently; ensure the seal/gasket at the upright freezer unit is replaced with one in proper working order and free of cracks/deterioration
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): * Sanitizer was being stored right beside food in the front chilli station and this can lead to chemical contamination of food; operator reminded to store chemicals away from food stuff to reduce risk of chemical contamination
      • Corrective Action(s): * Ensure sanitizer not stored directly beside food stuff as this can lead to chemical contamination
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Hot-holding units for bacon were barely at 60'C/140'F even with lids on; operator mentioned that these units are being replaced with new ones
      • Corrective Action(s): * Ensure hot-holding units maintain food at 60'C/140'F or hotter internally at all times
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): * Cooked bacon was found to be stored in hot-holding units that were found at 31'C-35'C and this is in the "danger zone"; hot-holding of food must be 60'C/140'F or hotter; operator adjusted immediately
      • Corrective Action(s): * Ensure hot-holding units maintained at 60'C/140'F or hotter internally
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): * Hand washing station at take out window did not have liquid soap and paper towels available so operator set up both at this sink location; operator mentioned that main hand sink located beside cooler/ice machine area and staff use that hand sink for hand washing between tasks; it was discussed that the hand sinks must be located in areas that are easily accessible and near by for easy access
      • Corrective Action(s): * Ensure hand sink at take out window equipped with liquid soap and paper towels so staff can hand wash at this sink too as it is near grill and sandwich prep table
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * One of the bacon hot-holding units was not working properly and could not maintain hot-holding temperature of 60'C/140'F or hotter internally; operator to get this unit repaired/replaced
      • Corrective Action(s): * Ensure all hot-holding units work properly and maintained at 60'C/140'F or hotter internally; repair all units that are not maintaining proper hot-holding temperatures
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): * Perishable sauces/condiments requiring refrigeration were found to be at 14'C and not at proper cold-holding temperature of 4'C/40'F or colder-- these were discarded as they require refrigeration as per labels
      • Corrective Action(s): * Ensure all perishable food product stored at proper cold-holding temperature of 4'C/40'F or colder as per label on original packaging
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Cold-holding unit holding sandwich condiments was found to be 14'C and not at proper cold-holding temperature of 4'C/40'F or colder; operator discarded perishable products
      • Corrective Action(s): * Ensure all cold-holding units working properly at proper cold-holding temperature of 4'C/40'F or colder; check and document frequently
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Painted wall area above ice machine that wraps around to cooking area is not in proper washable condition. Paint is cracking and not smooth or easy to clean. Also, pop area at front counter (underneath) is not in proper condition and is be repaired to allow easy cleaning
      • Corrective Action(s): * Refinish wall area above ice machine that wraps around to cooking area with proper washable surface that is easy to clean (eg. FRP board/china board). Refinish area under pop station at front counter so that it is easy to clean/maintain
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): * Cooked bacon was not at proper hot-holding temperature of 60'C/140'F or hotter. Operator removed bacon from hot-holding unit and placed in different hot-holding unit that was at 60'C/140'F or hotter
      • Corrective Action(s): * Ensure all hot-held foods properly hot-held at 60'C/140'F or hotter and monitored
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Upon arrival for inspection, the front kitchen area was found to be dusty and dirty due to construction dust accumulating from renovations in dining area/front counter areas. These areas had been sealed but not well enough and trade workers were still entering kitchen. This is unsanitary and trade workers should not be in and out of kitchen during operation. All areas of kitchen to be properly sealed from construction dust, etc., during construction. This was discusse on previous inspection
      • Corrective Action(s): * Ensure ALL areas properly maintained in sanitary conditions to reduce risk of cross contamination. Also, trade workers not to enter kitchen during operational hours as this is unsanitary. All areas in kitchen/storage to be sealed properly from construction areas to reduce risk of contamination of food stuff, etc.
      • Violation Score: 9
  21. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Ice bin storing ice for drinks at front counter and take out window were left open and exposed to potential contamination. Ice bins must be kept closed between use to reduce risk of cross contamination of ice used in drinks
      • Corrective Action(s): * Ensure ice bins kept closed between use to reduce risk of cross contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * One of the sandwich prep coolers was not working properly and found to be at 11'C or higher. Coolers must be maintained at 4'C/40'F or colder at ALL times. Operator discarded food in this prep cooler and will call for servicing of cooler.
      • Corrective Action(s): * Ensure ALL cold-holding units maintain 4'C/40'F or colder at ALL times. Monitor prep cooler more frequently. Do not use this prep cooler unit repaired and maintaining proper cold-holding temperature.
      • Violation Score: 3

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