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Wendy's #7

7615 Vedder Rd, Chilliwack · Restaurant

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