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Wendy's 141-033

102 - 139 Leva Avenue Red Deer County AB T4E 1B2 · Food - General

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Walk in cooler was noted to be at -2.1 C, which is within the appropriate temperature range of 4 C or lower. Walk in freezer was noted to be at -22 C, which is within the appropriate temperature range of -18 C or lower. Additionally, the meat cooler was measured to be -1.2 C near the preparation area, and the food preparation area cooler was 2.2 C: all satisfactory temperatures. 2) Hot holding trays were of temperatures greater than 60. The trays were noted to be 70 C, 84C and 94C. The chili that was near the stove was being hold held at 37C and the sauces near the front counter were 43 C and 34 C. These temperatures are not being held at the appropriate temperature of above 60 C. The onsite manager corrected this by turning up the hot holding module and moving the chili over to the sauce station, which will further increase the heat of the chili and the sauces by eliminating space and trapping heat.
  2. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tile send in the main front entrance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sidewalk at the front of the restaurant is in need of cleaning.Entrance door to the kitchen near the till is in need of sanding, cleaning and painting.
  3. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed not washing their hands between glove changes when transitioning between different tasks (i.e. handling uncooked foods to sandwich prep). The manager was informed and advised to direct their staff members to wash their hands. Please ensure that hand hygiene is performed at appropriate times such as between glove changes, before handling food, and after any activity that may contaminate hands.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions