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Wendy's #3

32743 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Wendy's #3 has been inspected 20 times by Fraser Health Authority since May 11, 2018. The most recent inspection, on October 8, 2026, found no infractions.

11 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 5 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 5 times across 5 separate inspections, most recently on June 16, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 December 18, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 11, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

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. Follow-Up Inspection

    0 infractions

  6. 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
  7. 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
  8. 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
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. 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
  13. 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
  14. Follow-Up Inspection

    0 infractions

  15. 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):
  16. Follow-Up Inspection

    0 infractions

  17. 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.
  18. 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
  19. Follow-Up Inspection

    0 infractions

  20. 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):

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