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Wendy's 6856

40 Westpark Boulevard Fort Saskatchewan AB T8L 0B2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 men's washroom is in disrepair and not functioning properly due to a vehicle hitting the building previously. The women's washroom was observed to be used as a unisex washroom in the meantime. Repair the men's washroom and ensure the plumbing system is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Quats sanitizer was measured to be at least 400ppm from the sanitizer dispenser. Adjust the dispenser such that it measures 200ppm.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured to be at least 400ppm quats. Ensure sanitizer is 200ppm quats.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available throughout the facility. Repair or replace the hot water tank and ensure there is an adequate supply of hot potable water throughout the facility.
    • 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 men's washroom is in disrepair and not functioning properly due to a vehicle hitting the building previously. The women's washroom was observed to be used as a unisex washroom in the meantime. Repair the men's washroom and ensure the plumbing system is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Quats sanitizer was measured to be at least 400ppm from the sanitizer dispenser. Adjust the dispenser such that it measures 200ppm.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the prep coolers in the cook line. This was corrected once noted.
  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink next to the dishwashing sink did not have paper towel.This was refilled once noted.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A line cooler at the food preparation area had no functional thermometer. The installed thermometer was not operational.Please ensure the cooler is supplied with a functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not observed during inspection. The facility uses Quat sanitizing solution.Please ensure Quat test strips are procured and made available to measure/verify the concentration of sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink at the dishwashing area was not operational. The manager indicated that the sensor batteries were dead. Another handwashing sink at the facility was being used for handwashing. Please repair the handwashing sink.