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Wendy's #7

7615 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Wendy's #7 has been inspected 18 times by Fraser Health Authority since November 3, 2017. The most recent inspection, on March 21, 2026, found no infractions.

12 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 6 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on November 9, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 29, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 24, 2018. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Fraser 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Box of cheese curds were stored in the broken line cooler maintaining approximately 20°C. Operator states they were placed in the cooler for thawing. The cheese curds were completely thawed and measured at approximately 20°C.
      • Corrective Action(s): Discard the entire box of cheese curds.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Box of cheese curds were placed in a broken cooler for thawing.
      • Corrective Action(s): Thaw cheese curds in a cooler capable of maintaining <= 4°C.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler is broken. Ambient temperatures measured approximately 20°C. Operator is aware and is currently awaiting replacement parts for the cooler.
      • Corrective Action(s): Do not store any perishable foods in this cooler until the cooler has been repaired and maintaining <= 4°C. Contact health inspector for a follow-up inspection once repairs are complete.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chili in hot holding in back kitchen measured at 32 - 40°C with probe thermometer. Operator instructed to stir and increase heat. Operator states it was made at 10:00am.
      • →Rechecked temperature and it was measured with probe thermometer at above 60°C
      • Corrective Action(s): →Please ensure to apply the correct heat setting and monitor temperature to maintain at 60°C (140°F) or above.
      • →Please continue to write down the time hot potentialy hazardous foods were made, to know how long it was kept in the danger zone (4 - 60°C), where bacteria can multiplay rapidly if time allows.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing sink by the front area was not equipped with paper towels.
      • Corrective Action(s): →Ensure all handwashing sinks are equipped with hot and cold running water, liquid soap and paper towels. To be corrected by 30-Apr-2021.
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich cooler at 18C when food checked. Items on ice but ice needs to be changed more frequently.
      • Corrective Action(s): Cooler part on order. Currently only cut vegetables and small amout of cheese slices which are at 4C. Ensure ice changed every hour and that cooler is fixed ASAP
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair cooler so it maintains 4C by Monday Nov 2
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Discussed cleaning and sanitizing of frosty machines. Manager stated a filter cleaner is used nightly.
      • Corrective Action(s): Please note as per the Wendy's Sanitation Plan, a sanitizer is required when cleaning the unit nightly. The sanitiation plan states a "Sparkle Detergent Sanitizer' is to be used. However, there is no "Sparkle Detergent Sanitizer" on-site. Manager stated a "Filter Cleaner" is used instead. With the current process, there is no sanitation step ocurring.
      • In the interim an alternate sanitizer (i.e. Quats sanitizer) must be used. You may continue to use the filter cleaner (or alternate detergent) first. Then you must follow up with a sanitizing step. Use this procedure until the "Sparkle detergent sanitizer" has been re-ordered.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Observed the operating permit was stored in a binder in the office. Corrective action: Post the permit in a conspicuous location.
      • Corrective Action(s):
      • Violation Score:
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a fly glue paper trap hanging in a food preparation area. Corrective action: Remove the fly glue paper trap to prevent possible contamination of food items. A fly can be a mechanical vector for pathogens. Continue to use the ultra violet fly light traps.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observed a spray bottle used for cleaning that did not have a label. The label was worn and no longer legible. Corrective action: Replace spray bottle or correctly label the spray bottle to ensure the correct chemials, cleaners and similar agents are not mistaken or improperly used.
      • Corrective Action(s):
  18. Routine Inspection

    0 infractions

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