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Wendy's

5510 46 Street Olds AB T4H 1B8 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One of the staff members was not wearing a hair restraint.The staff member wore a hair net on PHI's request.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of Food Storage Containers and Cups were being stored inside the Staff Washroom at the time of Inspection.Ensure that no Food Containers or Cups are being stored inside a Washroom in order to prevent potential contamination of said Food Containers/Cups.The Washroom was not in service at the time of Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Cooler near the Front Counter was measured to be at 10 degrees Celsius at the time of Inspection.Ensure that the Cooler is repaired in order to keep High Risk Foods at or below 4 degrees Celsius at all times.All Food in the Cooler was moved into the Walk-In Cooler at the time of Inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Kitchen Grease Hood maintenance is due. Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Grease Hood in the Kitchen was dirty/dusty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  4. Risk Management 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?
      • The Kitchen Grease Hood maintenance is due. Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Grease Hood in the Kitchen was dirty/dusty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Buckets in the Kitchen were measured to have a Quats Sanitizer concentration of 100 ppm at the time of Inspection.Ensure that the Bag of Sanitizer at the Dishwashing Sink is being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili being stored in a Hot Holder near the Front Counter was measured to be at 53 degrees Celsius at the time of Inspection.Ensure that the dial on the Hot Holder/Warmer is kept turned up to a hotter setting in order to maintain the Chili at or above 60 degrees Celsius. This will help to prevent microbial growth and potential food borne illness.This was Corrected during the Inspection.