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Wendy's #17

20215 64th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Wendy's #17 has been inspected 20 times by Fraser Health Authority since August 31, 2017. The most recent inspection, on April 13, 2026, found no infractions.

13 of 20 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: Food temperature control and Cleaning and sanitizing.

The last 7 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.

  • 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 6 times across 6 separate inspections, most recently on July 9, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on January 8, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 13, 2023. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Facility does not have hot water and hasn't had it since early this morning however facility has continued to operate
      • Corrective Action(s): Hot water is required for proper hand washing and for adequate cleaning. Facility issued a closure order.
      • Violation Score: 25
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in inserts in overflow prep cooler are 9 degrees C.
      • Corrective Action(s): Operator had repairman come in to repair unit. Foods still being maintained at 9 degrees C.Early temperature logs showed that the cooler was maintaining foods at 4 degrees C or colder. During inspection, repairman arrived for follow up and installed a new thermostat. Do not use this unit until it is capable of maintaining foods at 4 degrees C. or colder. Monitor carefully to verify it is functioning before resuming use of this unit.
      • Violation Score: 5
  12. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator had compressor repaired. Sandwich prep station on main side was maintaining foods at 4C or colder. Foods on overflow side were 9C. Operator closed overflow side and will monitor temperture. If required, please repair or adjust temperature. Do not use unless maintaining foods at 4C or colder.
      • Corrective Action(s):
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich preparation table is currrently not functioning. Operator was placing inserts of condiments and toppings on ice. Temperatures of foods were found to be 20 degrees C.
      • Corrective Action(s): Operator discarded all potentially hazardous foods. Operator to use time temperature monitoring for foods until unit can be repaired. Operator replaced inserts with small portions of condiments and toppings that will be discarded every four hours and replaced. All inserts were labelled with time stickers.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cheese curds held at room temperature were measured to be at 18C and were past "use by" time.
      • - Inserts for toppings/condiments held in top inserts of prep cooler near the ice machine were measured to be at temperatures ranging from 6C to 11C, and no time-tracking was evident for these inserts.
      • Corrective Action(s): Any potentially hazardous foods held for 2 hours at room temperature or in inserts above 4C must be properly time-tracked and discarded once the two hour limit is reached.
      • - Cheese curds were discarded.
      • - All toppings/condiments held in prep cooler inserts by the ice machine are to be used up or discarded within the next hour.
      • Violation Score: 15
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese curds held at room temperature were not time tracked and were at room temperature.
      • Corrective Action(s): Discarded at time of inspection. Ensure any potentially hazardous food items held at room temperature are properly time tracked.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink at coffee station out of order at time of inspection.
      • Corrective Action(s): Repair sink. All sinks must be in use and properly set up.
      • Correct by: 2 weeks
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Uncooked hamburger patties stored in small cooler beside grill measured 45F (6-7C) at the time of inspection.
      • Corrective Action(s): Move hamburger patties stored in bottom compartment to the walk in cooler. Only store enough patties up top such that they are used up within 2 hours maximum. Hamburger patties stored in the location for more than 2 hours must be discarded.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Small metal cooler for hamburger patties measured >4C.
      • 2. Drawer for hot-holding compartment for cooked hamburgers is not sealing properly.
      • Corrective Action(s): 1. Do not use this cooler for prolonged storage of potentially hazardous foods.
      • Date to be corrected by: Sept 7, 2017
      • 2. Repair/replace seal to ensure hot-holding compartment consistently maintains adequate hot-holding temperatures.
      • Date to be corrected by: Sept 21, 2017
      • Violation Score: 3

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