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Wendy's Restaurant

102-1303 Main St Penticton BC V2A 5E9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wendy's Restaurant has been inspected 10 times by Interior Health Authority since February 14, 2013. The most recent inspection, on February 17, 2026, found no infractions.

4 of 10 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on December 10, 2019. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on January 30, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 8, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on June 8, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 13, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - door handle for walk-in freezer needs repair/replacing - confirmed interior safety bypass is still functional - recommend protective ice scoop holders at ice machine and dispensing bins
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - first compartment of walk-in cooler has lower panels with cladding/covering that is loose at the floor seam/edge resulting in a gap behind that is not cleanable. Please repair/replace this cladding to a smooth, cleanable, and durable finish that is continuous from wall to floor
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your current food safety plan is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your current sanitation plan is readily available for review
  4. Monitoring

    5 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - backdoor gap is larger than 1/4"/6mm
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - current reno also included a re-tile of kitchen - manager states kitchen was closed during this time. The vertical/wall mounted tile is not protected along the top edge throughout the kitchen; please correct. - hand sink beside three-compartment sink has cured grout throughout the bowl; please replace and check drain for clear flow - produce sink backsplash not sealed along top edge; please caulk this edge and continue checking under this sink for standing water
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - new counter-cabinet behind front counter is too deep (front to back) resulting in unit not clearing entry door frame and not sit tight against side wall, doors that completely block traffic when open, and under-counter cooler to sit too far back from the countertop front edge; please correct
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure front counter hand sink has dispensed soap and paper towel prior to re-opening this area
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please install paper towel dispensers in washrooms
  5. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Chili was at 50C after stirring to evenly distribute the temperature. It appears that staff take the large container of Chilli from the fridge and place it in the hot holding to heat it up. This chilli has been 4 hours in the hot holding unit to reach 50C. Staff voluntarily discarded this and are making new batches that are half the depth in order to heat quickly.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The grout in the floor tiles is recessed enough that it is difficult to clean the floors properly. Manager states renovations will be done March 2020. Ensure that renovation plans are sent to this office for approval before starting renovations.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): It takes a while to get warm water at the staff washroom sinks. During the renovation can you look into improving this.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    7 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - chili meat processing not observing SOP; please ensure all foods are following your approved food safety plan
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - front service under-counter cooler milk temp reading 5C
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - please check your hot water supply throughout your facility for temperature and pressure
    • F3.2 - Is the contact information the same?
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - walk-in cooler fan on far side not working - walk-in freezer line set (accessed from walk-in cooler) showing signs of icing-up - secure drainline for walk-in condensate drains (under salad sink); please ensure this is monitored as when it is disconnected, sewer gases can enter the kitchen area - please ensure all corners are fully cleaned behind
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - hand sink by warewashing sink is not supplied with cold water
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have your food safety plan in a separate and readily available binder
  7. Monitoring

    5 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - fan unit (including blades and guards) in walk-in cooler needs cleaning and sanitizing - floor drain under drive-thru window ice bin/fountain drink needs cleaning; this appears to be an on-going issue. Please clean and sanitize. - please ensure floor behind platten grill station is cleaned and sanitized regularly - please ensure ice machine is cleaned and sanitized regularly
    • F3.2 - Is the contact information the same?
      • Observation(s): - new manager
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - kitchen area floor tile needs re-grouting as there are many areas where the grout lines are several millimetres deep - chipped tile in front of ice machine needs replacement - floor drain under drive-thru window ice bin/fountain drink dispenser needs repair to prevent pooling of waste material - wall cladding behind platten grill needs hole covered
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of drive-through sandwich inserts were above 4° C. Unit was not turned 'on'. Potentially hazardous foods that were in the inserts for an unknown period of time or longer than 2 hours were discarded by staff. Investigation found that temperature records were improperly recorded on this day. Unit was turned on during the inspection and temperature recording procedures will be reviewed with staff.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): -Staff washroom does not have hot water. Temporary procedures are in place to ensure staff wash their hands in the washroom sinks and then again in a sink that has hot running water. Correct immediately. - Pressure in taps is too weak in customer washroom taps. Correct within 1 week.
      • 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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