WENDYS
7210 HIGHWAY 1, COLDBROOK · Food Establishment
6 inspections
- Inspection
1 infraction
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Refrigerated preparation table not holding <= 4C / 40F in foods. Have unit serviced / adjusted or replaced so unit holding <= 4C / 40F in all areas before reuse for foods. All recently placed foods were relocated from bottom to other working refrigeration and foods on top were placed in ice to maintain <= 4C /40F as a temporary control measure. Operator to manage food safety. A broken thermometer was also discarded.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Inspection
2 infractions
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
- Refuse dumpster requires covers so verminproof. Walk-in freezer door must close tightly and easily. Replace tiles where broken or removed in front of walk-in freezer, cookline and equipment washing areas. Replace two ceiling tiles where not in place properly.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Refrigerated preparation table not holding <= 4C / 40F in foods. Have unit serviced / adjusted or replaced so unit holding <= 4C / 40F in all areas before reuse for foods. All recently placed foods were relocated from bottom to other working refrigeration and foods on top were placed in ice to maintain <= 4C /40F as a temporary control measure. Operator to manage food safety. A broken thermometer was also discarded.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Better organization/separation of dirty and clean equipment required in the dishwashing area. Separate areas for clean and dirty required to avoid contamination of clean equipment.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Missing floor tiles in dishwashing area and walk-in cooler require replacing. Damaged wall panel requires replacing.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Dishwasher was not dispensing sanitizer at the time of inspection. Chemical line was not fully inserted in the bottle. Dishwasher was run several times and measured 100ppm chlorine during the inspection. Obtain chemical test papers. Sanitizer measurements to be added to the daily logs.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Better organization required in the walk-in freezer to ensure products are stored off the floor. Clean under shelving.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
4 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Lighting in the walk-in cooler is too low. A flashlight was required to inspect areas of the walk-in cooler. Lighting levels must be a minimum 110 lux (at a distance of 89 cm (3 ft.) above the floor) in walk-in coolers.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- No staff on site with valid food safety training. Online options provided via email.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Cleaning required in the following area: Walk-in freezer door Grease bin in the garbage area
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean equipment/utensils not fully submerged in sanitizing solution in 3-compartment sink. Ensure sanitizing sink has adequate amount of solution and the sink is not over crowded.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.