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Wendy's #3

32743 South Fraser Way, Abbotsford · Restaurant

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Underneath cooler drawer for salad was measuted at 10C (it was not in use during inspection)
      • Corrective Action(s): please repair the cooler drawer (Date to be corrected by: January 31th)
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap or paper towel available at the drive through handsink. Manager provided soap and paper towel during inspection.
      • Corrective Action(s): Handsinks must be accessible and stocked with hot/cold running water, liquid soap, and paper towels for handwashing.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One drawer on the fries freezer does not close.
      • Corrective Action(s): As per operator a service order is in place.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: The internal temperature of bacon inside the hot holding unit across the grill station is 53.4C. Operator said bacon was placed inside the hot holding unit almost 2 hours ago.
      • Corrective Action(s): Ensure the temperature of the hot holding unit is at least 60C at all times to prevent the rapid growth of bacteria on food. After the operator added more hot water to the hot holding unit and covered the bacon with tight fitting lids, the temperature of the bacon is over 67C
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. The concentration of QUATS sanitizer inside the bucket at the grill station was 100 ppm. Sanitizing solution needs to be at sufficient concentration to ensure bacteria is removed from wiping cloths.
      • 2. Employees were observed submerging washed equipment inside the sanitizing solution at the 3 compartment sink for 5 seconds.
      • Corrective Action(s): 1. Ensure the concentration of QUATS sanitizer inside the buckets is 200 ppm at all times. Change the sanitizer solution frequently, at least every 2 hours. Use QUATS test strips to verify the concentration of the sanitizing solution. The operator changed the QUATS sanitizer inside the bucket at the time of inspection.
      • 2. Ensure all washed equipment are fully submerged inside the sanitizing solution for at least ONE minute. Employees began placing all the washed equipment inside the sanitizing solution for at least ONE minute.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bacon in hot holding units probed at 50.9C internal temperature. Operator stated that bacon was cooked 1 hour ago. Operator was instructed to increase hot holding temperature and place lids over units to reach 60C or higher. Bacon probed again and measured 65.3C internal temperature.
      • Corrective Action(s): Ensure all hot potentially hazardous foods are stored at 60C or higher.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food stored/displayed below 60 C / 140 F. remove double pans and only use single pan, cover all units with a lid, and raise the temperature to ensure hot holding units achieve 60 C / 140 F min.
      • Corrective Action(s):
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bacon hot holding at 54.1 C internal temperature; Bacon was in double stacked metal container
      • Corrective Action(s): Operator instructed to store hot potentially hazardous food above 60 C. Operator placed lid on the container to reach 60 C or hotter for bacon.
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * A green cutting board was found being stored improperly near floor area by garbage can and this is unsanitary practise and can lead to cross contamination; operator corrected immediately. Also, a metal cooking tray was found stored on a box in prep area and this is unsanitary and can lead to cross contamination-- operator corrected immediately
      • Corrective Action(s): * Ensure all food equipment stored properly and maintained in sanitary condition while in storage areas to reduce risk of cross contamination
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of bacon hot holding unit was between 40 C - 50 C. Operator moved bacon into another hot holding unit to maintain temperature above 60 C / 140 F. Ensure all hot potentially hazardous foods at or above 60 C / 140 F to prevent the growth of bacteria.
      • Corrective Action(s):