Wendy's Restaurant
15-2070 Harvey Ave Kelowna BC V1Y 8P8 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): PHF ingredients stored in upper sections of prep table refrigerators along the main assembly line were measured at temperatures as high as 11deg.C. The temperature of one hot held breakfast sauce was also observed at 35deg.C. Please take corrective actions to ensure that PHF ingredients along the main assembly line are maintained at ≤4deg.C (refrigeration units) or ≥60deg.C (hot holding units).
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed quaternary ammonia hard surface sanitizer solutions at 500+ppm. Please ensure that quaternary ammonia hard surface sanitizer is re-calibrated to dispense at "no rinse required" concentrations at between 200-300ppm. Use test strips that were observed onsite for routine/daily verification of sanitizer concentration.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed handling of raw beef burgers with bare hands during loading of the central burger grill without subsequent hand washing prior to handling other kitchen equipment. It is noted that gloves are worn when handling raw/battered frozen chicken but not when handling raw beef burgers. Although the main kitchen hand sink is located within 10 to15 feet of burger grill station, it is oriented on a wall that is not directly within the immediate kitchen space and may not be convenient for staff to wash their hands after loading a grill.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some thermometers inside the under-counter coolers along the cook line were non-functional.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Staples were used for the training posters posted around food preparation areas. Staples can potentially fall into food items from the posters and lead to contamination of food by foreign matter.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Cheese was being held at less than 60 degrees Celsius on the first station. It was reheated and the unit was adjusted to maintain 60 degrees Celsius or higher.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): A couple items were being stored in the walk-in without lids. This was corrected at the time of inspection.
- Foods must be covered to protect from contamination.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?