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Wendy's

12411 100 Street Grande Prairie AB T8V 4H2 · Food - General

9 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink at the front was obstructed by a mop.Ensure that the hand washing sink is accessible at all times.The mop was removed from obstructing the hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was noted missing during the inspection.Ensure ceiling tile is put back in place and remains in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand-up freezer near the personal storage area was noted at 16C and the condenser was dripping due to thawing.All frozen packed food items were moved to the walk-in freezer during the inspection. Packages opened and exposed to the dripping water were discarded. Ensure stand-up freezer is repaired and maintained in good working condition.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2 sanitizer buckets at the front were noted at 0ppm. - operator indicated they were soap and water and used to clean guest seating area- ensure to use an approved sanitizer for sanitizing all surfaces
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats sanitizing solution in the sanitizing basin for dishwashing was measured at 50ppm- Operator was instructed to drain solution, refill, and verify concentration is at 200ppm using test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door was noted with an opening that may allow the entry of pests- ensure weatherstripping is repaired to provide a proper seal
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand washing sink closest to the front was not in operation- ensure hand sink is repaired
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Quat sanitizer in the buckets were below 200ppm.Ensure quat sanitizer concentration is maintained at 200ppm, and changed after every 2 hours or as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - High risk food in the hot holding unit was below 60C, tested with PHI probe and facility's probe. Food had been prepared over 5 hours.- Food was discarded during inspection.Ensure high risk food is maintained above 60C and monitor temperature every 2 hours.