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Wendy's

13138 50 Street NW Edmonton AB T5A 4Z8 · Food - General

10 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cleaning scrub brush was observed sitting in a rack by the packaged burger buns and cinnamon rolls. Informed brush is used for the drive through window. Please ensure all equipment that is not used directly for food is stored in a designated location to prevent any potential contamination of food products.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the fibre reinforced plastic (FRP) panels above the office door was partially detached from the wall. Repair or replace affected panel by November 27, 2025. Ensure all wall, floor and ceiling surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning procedures and prevent conditions that may promote harborage of pests.
  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?
      • A sanitizer spray bottle in the dishwashing area tested at 0ppm quat. Instructed supervisor to discard product at the time of inspection. ACTION REQUIRED: ensure that sanitizer is changed out regularly with the appropriate chemical.
    • 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 sink in the tray area was not equipped with soap or paper towel. ACTION REQUIRED: ensure all hand sinks are equipped with soap, paper towel, & hot/cold running water.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Seven staff members were on shift at the time of inspection. Two staff members identified themselves as supervisors. Neither had recognized food safety training. ACTION REQUIRED: when 6 or more staff members are on shift, ensure someone in care & control has recognized food safety training & is on shift. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink faucet at the tray area hand sink was loose. ACTION REQUIRED: repair/tighten the indicated faucet.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Reach in sandwich cooler for salads was measured at a temperature of 20.4 degrees C. Temperature logs available and indicated that the temperature of this cooler was below 4 degrees C 1.5 hours ago. Salads were moved to a different cooler that was measured at 4 degrees C or less. Do not use this cooler until it can be verified that it is able to maintain a temperature of 4 degrees C or less. You may e-mail a picture of this to our office to verify.
    • 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?
      • -Flies were observed in the facility.Ensure controls are in place from your pest control company to reduce the flies. Ask them for specific control strategies and ensure they are implemented.-There was a gap along the bottom of the back exit door. It was indicated that a contractor has been scheduled to repair this. When the repairs are being done, double check to ensure the gap is fully sealed when the door is closed so that no light can be seen shining through. This must be done correctly to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Light cover was missing for the light above the back exit door.Light must be provided with a protrctive cover to prevent shattering.
  10. Risk Management Inspection

    2 infractions

    • 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?
      • -Flies were observed in the facility.Ensure controls are in place from your pest control company to reduce the flies. Ask them for specific control strategies and ensure they are implemented.-There was a gap along the bottom of the back exit door. It was indicated that a contractor has been scheduled to repair this. When the repairs are being done, double check to ensure the gap is fully sealed when the door is closed so that no light can be seen shining through. This must be done correctly to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Light cover was missing for the light above the back exit door.Light must be provided with a protrctive cover to prevent shattering.