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WENDYS

7210 HIGHWAY 1, COLDBROOK · Food Establishment

Official record from Nova Scotia →

Inspection summary

WENDYS has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 23, 2024. The most recent inspection, on August 6, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on August 6, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 3 times across 2 separate inspections, most recently on January 21, 2026. For example: 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;

  • 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 2 times across 2 separate inspections, most recently on January 21, 2026. For example: 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;

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 21, 2026. For example: 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;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 23, 2024. For example: 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.

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

6 inspections

  1. 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.
  2. 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.
  3. Inspection

    0 infractions

  4. 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.
  5. Inspection

    0 infractions

  6. 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.

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