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Wendy's 6085

15 Mitchell Street NE Redcliff AB T0J 2P0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats solution from the sink dispenser was not dispensing at adequate concentrations. The operator increased the concentration as instructed to 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the front was not equipped with paper towel. The operator supplied paper towels next to the sink as instructed.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese curds were sitting out of the cooler. The temperature of the cheese curds was 22C. Staff did not know how long the cheese curds were out of the fridge for. Staff discarded the cheese curds during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty in one of the public washrooms.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small refrigeration unit across from the hand sink was not maintaining a satisfactory temperature. Hamburger patties in the lower portion of the cooler were measured at 5 to 6 degrees C. Hamburger patties in the upper portion of the cooler were measured at 6 to 10 degrees C.Please ensure all potentially hazardous foods are stored below 4 degrees C and discontinue using the cooler if it cannot be adjusted to maintain a temperature of 4 degrees C or less.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Three of the buckets containing QAC sanitizing solution were measured at 50 ppm. The operator dumped and refilled the buckets, and they were measured at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water pressure at the handwashing sink beside the front service counter was very low.The operator removed the aerator assembly from the faucet and the water pressure increased. Please continue to ensure that the sink provides an adequate supply of water so that effective handwashing can be carried out by staff.