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Wendy's on Victoria

1144 Victoria Street, Prince George, V2L 2L2 · Restaurant

Official record from Northern Health →

Inspection summary

Wendy's on Victoria has been inspected 5 times by Northern Health Authority since February 2, 2023. The most recent inspection, on March 23, 2026, found no infractions.

1 of 5 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: Pests, Food temperature control 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2024. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on May 30, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on February 2, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on February 2, 2023. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

5 inspections

  1. Complaint Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Perishable food items store at the top of the prep cooler was not able to maintain 4°C and temperature was measured at 10.3°C. All potentially hazardous items must be store below 4°C to limit pathogen growth.
      • Corrective Action: Operator to only bring out a small amount of product per shift. Perishable product should be discarded if they are not used up in 4 hours. Adjust, repair or replace prep cooler to ensure products store at the top can reach 4°C.
  3. Follow-Up Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Backdoor bottom panel has gaps/openings. Public Health Significance: Gaps/openings on bottom panel of doors can allow the entry of pests that carry disease causing pathogens which can contaminate the food and cause food-borne illness.
      • Corrective Action: Ensure that bottom panel of the back door is replaced/fixed to prevent entry of pests.
  4. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Backdoor bottom panel has gaps/openings. Public Health Significance: Gaps/openings on bottom panel of doors can allow the entry of pests that carry disease causing pathogens which can contaminate the food and cause food-borne illness.
      • Corrective Action: Ensure that bottom panel of the back door is replaced/fixed to prevent entry of pests.
  5. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bacon strips inside the cooking equipment was seen without lids. Food that is exposed to the environment is susceptible to physical, chemical and biological contamination.
      • Corrective Action: The operator covered the container with a lid.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The scoop used for ice at the drinks machine near the take-out window was observed resting on the rack with its handle in contact with the surface. This presents a potential risk for cross contamination of food as the handle, which may come into contact with unsanitary surfaces, could be touched by an employee
      • Corrective Action: Operator kept the scoop back into the scoop holder. Operator to educate the employees on importance of keeping the scoop in a sanitary manner.
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