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Wendy's Restaurant

130 Hollywood Rd S Kelowna BC V1X 1Y2 · Restaurant - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of vanilla frost in the hopper was measured at 48 °F (9 °C). Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded the frost immediately. Do not store vanilla frost in the hopper until the temperature is maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed inadequate reheating/hot holding of pre-cooked/advance prepared chilli - the temperature of this chilli within the left side re-heating/hot holding unit was measured at 40deg.C after 2hours of reheating; according to standard procedures, this chilli should have been already reheated to ≥74deg. C prior to hot holding and being ready for service. Please service or replace this hot holding unit to ensure reheating to ≥74deg. C prior to hot holding at ≥60deg.C, in accordance with standard Wendy's procedures.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2: Freezer was observed to be -9°C at the time of inspection REQUIRED ACTIONS: Monitor freezer and ensure freezer is at -18°C or below
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: The door sweep at the bottom right hand corner of the exterior back door is starting to come up and daylight can be seen through Pests can enter the premise through gaps in doorways ACTION REQUIRED: Replace/fix door sweep
      • F2.2B The premises must be protected against entry of pests.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): *A food staff did not wash hands prior to handling food and food equipment after using a cashier during inspection. *A food staff did not wash hands prior to handling food and food equipment after touching face during inspection. *The inspector advised the operator for proper hand washing practice.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): *A list of equivalent FOODSAFE Level 1 courses from BC Centre for Disease Control was provided to the operator during inspection. *At least one food staff must have a valid FoodSafe certificate onsite during operation.