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Wendy's

800 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

15 inspections

  1. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired permit was observed posted in the facility (Exp: Dec 31, 2025). Operator was advised to locate and post a valid permit.
  2. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Lemonade and strawberry lemonade dispenser was nonfunctioning at time of inspection. Internal temperature was 21.6 C for lemonade, and 21.9 C for strawberry lemonade.Both dispensers were emptied and discarded of at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lemonade dispenser is broken and is incapable of keeping perishable lemonade and strawberry lemonade at the required 4C or colder. Do not use machine until it is repaired or replaced.
  3. Risk Management Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The following items, either identified by sticker, or strongly suspected due to sticker removal or white cloth showing visible contamination, were destroyed:- 228 dozen hamburger buns- assorted coffee filters- 1x 9.46L box liquid syrup- 1x 20L box Coca Cola syrup- 175 baked potato clamshell lids - 200x 16oz chili cups - 120x 14oz chili cups- 48x 12 oz chili cups - 1x 10.4 kilo box tortillas- 19x 12 tortillas - 16 biscuits - 31 english muffins - 6 breakfast croissants - 400 individual portions of butter - 1x 16lb open box french toast sticks - 5x 40pc bags of breakfast sausage - 1x 18.14 kilo box breakfast sausage - 6x 12pc bags of chicken strips- 16 bags of chicken nuggets- 24 bottles apple juice - 12 bottles orange juice - 9x 1L cartons of coffee creamer- 2x 6kilo box cheese curds- 50 frozen swiss cheese packs - 1x 11.3 kilo box bacon - 6 bags diced frozen egg - 8 packages processed cheese - 191 eggs - 110 caesar dressing packets - 10 strawberry purees - 4 bags potato wedges - 380 packets mayo - 6x 1.4L buttermilk ranch - 24x 15oz cream cheese frosting Kindly note, this list would not include any food or food related items which were transported from the 470 St. Albert Trail Wendy's and sold/used in the time period between Friday, May 9th 2025 approximately noon and Tuesday, May 13th 2025, approximately 3:30 pm.
  4. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Approximately 120 plastic clam shells, and 9x 1L coffee cream were self-identified by staff as having come from the other location. 228 dozen hamburger buns were present on site; invoices could not account for all of them and there was visible soot on some packaging. All of these food or food related items were seized and separated from other inventory.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Employees admitted to transporting items from the 470 St. Albert Trail Wendy's including perishable foods, open food product and paper goods in a pick-up truck with no protection from contamination and with visibly soiled hands, as evidenced by soot contamination on walls, door handles and light switches. The 470 St. Albert Trail Wendy's had lost power overnight following a fire.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • By bringing in items from the 470 St. Albert Trail Wendy's which were contaminated with soot, smoke and potentially flame retardant, the operators allowed contamination of the facility and potential contamination of other food and food related items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Visible soot/smoke residual was observed along the back wall where hamburger buns were being stored, and as handprints on the doors for the walk-in freezer and cooler, as well as light switches.
    • 25. Is food being protected from contamination during transportation?
      • Perishable and nonperishable food items, as well as paper products and packaging, were moved in the back of a pickup truck. Many of these items had opened packaging at time of transport. There was no temperature control during transport. Items were not protected from contamination during transport.
  5. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 10 packages of cheese curds were observed out at room temperature past the 2-hour time frame that they were permitted to be out. Items were discarded at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being hot held at a temperature of only 45C. Was disposed of at the request of the PHI.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sewage smell was noted by the 2 compartment sink. Investigate the source and address the sewer smell.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed food handling permit was expired. Ensure a valid and up-to-date food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some spillage was observed by the frosty machine located at the drive-thru window. The spillage was cleaned immediately upon request.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon measured around 35°C in the hot holding unit. The water level and temperature was adjusted such that the bacon measured 60°C. Ensure all hot holding is held at 60°C or higher to prevent bacteria growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the front handsink. Paper towels were restocked immediately upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed food handling permit was expired. Ensure a valid and up-to-date food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Self-service pop dispenser is sticky and has visible residue on and around it. Spillage was also observed in the self-service area around the napkins and condiments. Clean the above mentioned areas.
  9. Demand Inspection

    4 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Manager provided PHI with opening and closing cleaning checklists, which had all been checked off as completed while not being done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The customer-facing areas of this facility are very dirty. Self-service pop dispenser is sticky and has visible residue on and around it. Underneath the dispenser is a pool of standing water and/or pop residual which may be contributing to a fruit fly population. Self-service area for napkins, lids, straws, condiments is very dirty and sticky. When dispensers were moved by PHI a large amount of sticky pink slime was discovered. Inside of the cabinet where garbage is stored, there was sticky and dirty debris. Entire self-service area must be deep cleaned and sanitized using an approved food safe sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All floors, walls, glass areas including doors and windows, booths, chairs and tables require a deep cleaning to remove any visible dirt and debris and then a thorough sanitizing and/or disinfection to prevent accumulation of fruit flies and to prevent attraction of pests. Routine cleaning of customer-facing areas is required, and proper records must be kept. If the facility is unable to have this cleaning performed in-house, they should consider hiring a third-party.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer washroom was very dirty. Tiled wall below and surrounding the hand dryer was dripping with water and had mould growth in grout areas and in corners of floors. Floors of washroom were wet and showed mould growth in corners. Toilet was visibly dirty all over and on the surrounding floor area. Manager stated washroom checks were being performed at regular intervals. Opening and closing cleaning checklists stated that the washroom had been cleaned, though this was obviously not the case.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A large metal insert was full of packages of cheese curds at room temperature. Label stated that these items were put out at 9:30 am, however the date was the following day. Due to improper labelling, the items were discarded as the time at room temperature could not be verified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chili and melted cheese in a hot holder were tested and found to be at 42C maximum. The hot holding unit had been turned off. Both items were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pop machine was very sticky with syrup debris surrounding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The self-service area for pop lids, condiments, napkins etc was very dirty and sticky and requires deep cleaning and routine checks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the facility, including in the dining room, are dirty and require deep cleaning. There is a large amount of oil and grease build up on the floors near the deep fryer, creating a slipping hazard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Glass doors upon entry to the facility were very dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Men and women's customer washrooms are very dirty and require deep cleaning of floors, walls and all surfaces. High touch items like light switches, toilet flushes, faucets etc. must be included.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be at 50ppm. It was then observed that the sanitizer mixer/dispenser was dispensing 50ppm Quat sanitizer solution. The manager was instructed to contact their chemical service provider to recalibrate the dispenser. As a temporary solution, the staff were advised to manually mix Quat sanitizer solution to achieve the required 200ppm until the mixer is recalibrated. Quat test strips in the facility must be used to verify the concentration of prepared solutions. Jan 05, 2023: * The sanitizer mixer/dispenser was still dispensing 50ppm Quat sanitizer concentration. A bucket of Quat sanitizer solution at the food preparation area was measured to be at 50ppm.The staff were once again educated and instructed to manually mix Quat sanitizer solution to achieve the required 200ppm until the automatic mixer/dispenser is recalibrated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There appeared to be a leak underneath the dishwashing sink. Water accumulation was observed on the floor. Repair any leak from the sink or plumbing.
  15. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be at 50ppm. It was then observed that the sanitizer mixer/dispenser was dispensing 50ppm Quat sanitizer solution. The manager was instructed to contact their chemical service provider to recalibrate the dispenser. As a temporary solution, the staff were advised to manually mix Quat sanitizer solution to achieve the required 200ppm until the mixer is recalibrated. Quat test strips in the facility must be used to verify the concentration of prepared solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There appeared to be a leak underneath the dishwashing sink. Water accumulation was observed on the floor. Repair any leak from the sink or plumbing.