Skip to content
Loading map…

Wendy's

1371 Beaverbrook Ave, London ON N6H 4K9 · Restaurant

8 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    1 infraction

    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean quaternary ammonium compound solution at 200 parts per million at 24°C (75°F) for at least 45 seconds
  4. Required

    0 infractions

  5. Required

    4 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a compartment separate from food
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
  6. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
  7. Required

    2 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  8. Required

    1 infraction

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary