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WENDY'S RESTAURANT

118 SOUTH ALBION, AMHERST · Food Establishment

Official record from Nova Scotia →

Inspection summary

WENDY'S RESTAURANT has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 29, 2024. The most recent inspection, on August 21, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 4 separate inspections, most recently on August 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;

  • 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 August 21, 2026. For example: 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.

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

    2 infractions

    • 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;
      • Staff washroom requires regular cleaning to maintain sanitary conditions.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Walk-in cooler must be equipped with a functioning indicating thermometer to monitor storage temperatures of food.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 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;
      • Mechanical dishwasher must dispense sanitizer at appropriate concentration during the rinse cycle. Until it is repaired, dishes must be washed manually using a wash, rinse, sanitize, air dry method.
    • 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;
      • Deep cleaning required underneath equipment, especially fryers to remove excess dirt and food debris.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Dishwasher must be serviced to automatically dispense detergent and dispense sanitizer at an acceptable concentration for food contact surfaces.
  6. Inspection

    3 infractions

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Dishwasher must be serviced to automatically dispense detergent and dispense sanitizer at an acceptable concentration for food contact surfaces.
    • 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;
      • Non-food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris.
    • 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;
      • Floor and wall tiles must be replaced to ensure all surfaces are smooth, durable and easily cleanable.

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