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Wendy's

2 - 10365 111 Street NW Edmonton AB T5K 2V3 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer initially measured abut 100ppm on arrival, Operator instructed to change to change the sanitizer and it was measured at 200ppm.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the staff washrooms (with a poster on door) hand sink had low water pressure for both the hot and cold water. Please increase the water pressure to ensure there is a good flow is present.
  4. Demand Inspection

    0 infractions

  5. 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?
      • Grouting is worn away in dishpit area - moisture and dirt accumulation noted.Please repair so the tile floor is smooth easily cleanable and non absorbent; repair or replace the grout.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooking unit for chili was not on. The staff adjusted it and manager will confirm the chili was cooked/ reheated to 74C within 2 hours.- Eggs were at room temperature for an extended period of time. There was no time labelling on it. Manager decided to discard it.- Cooked bacon was being reheated but was approx 54C at the bottom of the insert and 32C at the top of the insert; not reheated to 74C within 2 hours. Ensure all foods are reheated quickly to 74C within 2 hours and then hot held at 64C. Ensure units are plugged in and turned on. Do not store high risk foods at room temperature for extended periods of time. Foods should be time labelled if leaving it out for up to 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grouting is worn away in dishpit area - moisture and dirt accumulation noted.Please repair so the tile floor is smooth easily cleanable and non absorbent; repair or replace the grout.