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Wendy's Restaurant

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

Official record from Interior Health →

Inspection summary

Wendy's Restaurant has been inspected 6 times by Interior Health Authority since April 2, 2015. The most recent inspection, on October 15, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on September 26, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 22, 2020. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on April 2, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 2, 2015. For example: 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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.

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.

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