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Wendy's

673 Island Highway East, 1, Parksville, BC, V9P 1T5 · Food Premises

Official record from Island Health →

Inspection summary

Wendy's has been inspected 2 times by Island Health (Vancouver Island Health Authority) since October 2, 2026. The most recent inspection, on October 8, 2026, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • 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 October 8, 2026. For example: Food Not Protected - General

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 8, 2026. For example: Operations and Maintenance/Other

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Routine

    2 infractions

    • Food Not Protected - General
      • New sauce large container is being stored at room temperature continuously once opened. Label says to keep refrigerated.
      • Ensure refrigerated food storage practices including for new sauces are communicated to all staff. Update food safety plan or modify corporate food safety plan. Submit plan updates to the Health Authority.
    • Operations and Maintenance/Other
      • Tongs are being stored inside metal container in open line cooler. Metal (cold) forms condensation and pools water inside the container. Tongs are used continuously for each and every piece of crispy chicken. Tongs sit in pooling water with food debris, between 16-22C in the container. Operator mentions that this is changed according to corporate food safety plan every 4hrs and is on a timer to change.
      • Please confirm with food safety plan. Change the container for a clean and sanitized one more often if condensation forms. Ideally, all food contact surfaces should be cleaned and sanitized every 2hrs. Comments Food Handler Hygiene: Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. Operators had clean clothing for food preparation. Staff and Public washrooms appear clean and are fully supplied for hand hygiene. Food Safety: Food in cold holding Coolers are below 4C. Food in cold holding Freezers are below -18C. Hot holding items are well above 60C, including the crispy chicken and chicken nuggets; measured internal (68C) and surface temperatures (84C). Food preparation is one way flow from raw to cooked and there is minimal to no chance of cross contamination. Food preparation is monitored well and timed, operators check cooking temperatures frequently with sanitized probe thermometers and record temperatures routinely. Record keeping and checks are excellent. Approved Food Source: food ingredients are from an approved source. Food is stored in covered containers; food storage is organized in coolers to prevent contamination. Maintenance and Sanitation: Sanitizer bottles/buckets have 200ppm Quats. Operators routinely check quat sanitizers and dishwasher. Quat sanitizers are changed every 1-2hrs and are on timers. Great job. Storage of chemicals is separate and away from food. Condition of equipment and surfaces: food contact surfaces and equipment are in good repair and clean condition. Pest control: there are no signs of pests at the time of inspection. Administration: sanitation plan available on site and staff appeared to be following the plan. Staff is certified in food safety. Overall facility is clean and well maintained.
  2. Follow-Up

    0 infractions

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