Wendy's Restaurant
1735 Trans Canada Hwy E Kamloops BC V2C 3Z6 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Light fixture above food prep sink does not have shatterproof covers. This can risk contamination of food if one of the bulbs break. Corrective Action: Replace the cover on the light fixture, or cover the bulbs with shatterproof sheaths.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Replace light cover as needed in kitchen 2. Floor tiles broken near fryers to be replaced for sanitation purposes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Men's staff washroom-water at sink not coming on. Hands free Automatic activation of water is not working. Staff state they have to go over to lady's staff sink to wash hands. Fix as soon as possible and recommend you convert this sink to tap style for reliability of water. Main kitchen hand sink-leaking tap. Manager says plumber is supposed to come tomorrow to address it.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Recording of temperatures etc not occurring. The booklet typically used was full and there was not an extra on site nor was there any other means of recording happening. At very least a chart or computer log could be maintained if paper in the corporate book runs out.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Manager was not food safe certified. As they play a supervisory role for staff, managers should be certified in minimum food safe level 1 or equivalent. One staff member stated they had an expired food safe certificate and should renew their food safe certificate. Another staff member may have valid food safe but this was not verified.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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): • Multiple staff observed not using proper hand hygiene between glove uses. Before and after changing gloves, hands must be washed with soap and water. Ensure staff are reminded how to properly use gloves.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked Chicken nuggets and chicken fingers found to be less than 60c. Staff had indicated they had been sitting for 40 or more minutes. Other products in the warming unit were in compliance.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions