Wendy's 6167
1505 - 6603 51 Street Cold Lake AB T9M 1C8 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- The cook was witnessed handling raw meat and then touching their headset. Raw meat can contain microbes that can be passed through hand contact. Please ensure that all staff wash their hands thoroughly after handling raw meat.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The valid Food Handling Permit was not on display. Please ensure the permit is always on display for the customers.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken deep fryer is not functioning properly, resulting in some chicken burgers being undercooked, which poses a risk for foodborne illness due to improper cooking temperatures.The owner/operators are aware of the issue and have implemented a contingency plan. All chicken burgers are now individually checked for proper cooking by cutting them open; any undercooked burgers are placed back in the deep fryer for an additional 30 seconds.To further ensure the effectiveness of this manual check, please ensure the final cooking temperature of each burger is recorded, track the total number of chicken burgers cooked each day, and note how many required additional cooking. This documentation will not only serve as a record of compliance but also help identify any recurring issues with the cooking process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken deep fryer is not functioning properly, resulting in some chicken burgers being undercooked, which poses a risk for foodborne illness due to improper cooking temperatures.The owner/operators are aware of the issue and have implemented a contingency plan. All chicken burgers are now individually checked for proper cooking by cutting them open; any undercooked burgers are placed back in the deep fryer for an additional 30 seconds.To further ensure the effectiveness of this manual check, please ensure the final cooking temperature of each burger is recorded, track the total number of chicken burgers cooked each day, and note how many required additional cooking. This documentation will not only serve as a record of compliance but also help identify any recurring issues with the cooking process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken deep fryer is not functioning properly, resulting in some chicken burgers being undercooked, which poses a risk for foodborne illness due to improper cooking temperatures.The owner/operators are aware of the issue and have implemented a contingency plan. All chicken burgers are now individually checked for proper cooking by cutting them open; any undercooked burgers are placed back in the deep fryer for an additional 30 seconds.To further ensure the effectiveness of this manual check, please ensure the final cooking temperature of each burger is recorded, track the total number of chicken burgers cooked each day, and note how many required additional cooking. This documentation will not only serve as a record of compliance but also help identify any recurring issues with the cooking process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher chemical sanitizer (Sodium hypochlorite) concentration observed to be at 50ppm at the time of inspection. Please ensure that the sanitizer concentration at mechanical dishwasher to be at 100ppm and checked daily.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions