Wendy's Restaurant
200-251 Trans-Canada Hwy Salmon Arm BC V1E 3B8 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - meat chiller bottom cabinet was at 7C, and top inserts were at 10C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Upon arrival operator stated that the main prep cooler was currently out of order and that all the food, other than the inserts with the sandwich prep ingredients, was being stored in the walk-in cooler until the cooler was repaired. The food inserts were placed on ice and the ice was changed every hour. The temperature of the food in the inserts was at approximately 12°C indicating an inefficient ice bath method. The operator stated that the food items were changed over at least every 2 hours due to high demand. If potentially hazardous foods are kept between 4°C - 20°C for more than 4 hours pathogenic bacteria can multiply to infectious numbers. CORRECTIVE ACTIONS: • Until the cooler is repaired ensure that an efficient method is used to hold potentially hazardous foods at or below 4°C. This can be accomplished by fully submerging the inserts into an ice bath. Monitor the temperature to ensure potentially hazardous foods are held at or below 4°C F1.2E: The cheese curds that were at ambient temperature did not have a time written down that they were brought out. If potentially hazardous foods are kept between 4°C - 20°C for more than 4 hours pathogenic bacteria can multiply to infectious numbers. CORRECTIVE ACTIONS: Record and monitor the time cheese curds are taken out of the cooler and stored at ambient temperatures immediately
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Main prep cooler, which is needed for normal operations, was out of order CORRECTIVE ACTIONS: Repair main prep cooler as soon as possible
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Sandwich fridge facing handwashing sink, had condiments on the top inserts for special request salad, surface and internal temperature was measured at 12.5°C. Bottom fridge with box of cheese curds had an ambient temperature measured at around 9.0°C. Operator wanted to see if there would be a temperature difference if metal lid was placed over top inserts. Operator was directed not to use top insert condiments and bottom fridge in the meantime. After 1.5 hours when operator placed lid over top inserts, bottom fridge temperature was measured with in-house air probe to be 35.0°F. Top insert condiments internal temperature was measured at 9.0°C. Operator voluntarily discarded food from top inserts. Operator indicated that they would monitor the temperature of the fridge and would not use the unit to store potentially hazardous food if temperature cannot be maintained. CDI- Corrected During Inspection - Operator must ensure that fridge is being monitored as frequently as necessary to maintain temperature of 4°C (40°C) or colder. Monitoring and activities taken (eg. putting covers on and etc) by the operator must ensure products in upper level inserts and lower level of fridge are maintained within this regulatory limit of 4°C (40°C) or colder. Note: According to operator during busy season (summer) sandwich fridge is used for sandwich assembly and top inserts items will have a high turnover. 2. a. Cooked bacon, in hot holding unit, which uses time as a public health control did not have updated time written down on the log sheet. b. Cheese curds, in the front prep area, held at ambient temperature did not have time written of when cheese curds were placed in ambient temperatures. Operator updated log with ambient temperature holding start times during inspection. CDI- Corrected During Inspection - Ensure that procedures for ambient temperature holding from Food Safety Plan are followed when using time as a public health control such as time tracking and discard times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- 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): Staff was observed to not remove gloves after handling of raw meat prior to checking food levels on the prep line (touched handle of crispy chicken tray in hotholding). This can lead to cross-contamination. Manager reviewed appropriate procedures with staff at the time of visit. Corrected during inspection.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Surface temperature of food stored in the inserts in top part of line cooler (one that was not being used) was found to be around ~10-14°C (Danger zone temperatures = 4-60°C). Staff mentioned that food was stored in the inserts at around 2 pm (an hour before inspection) and a gap between the inserts resulted in the cooling loss. Since the food was stored in danger zone for less than 2 hours limit it was moved to the bottom part of the cooler (Temperature at bottom was 4°C). In future, please ensure that top part maintains a temperature at or below 4°C (using tight arrangement of inserts and lid) or store the food in the bottom part (when not in use). 2. Left hopper with vanilla frosty mix was measured at 8°C. This has been a concern in the past and have been brought to the attention of management in previous inspection reports as well. Due to its poor history, please perform daily monitoring of temperature (in both hoppers) to ensure that product is being kept at 4°C or less. Please repair/service the unit if it is unable to achieve this temperature (4°C) at all product volumes. 3. Operator was advised to have accurate in unit thermometers for all the coolers for routine monitoring of cold storage temperature.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Chocolate frosty mix in the right hopper at the drive through station was measured at 9°C (about an inch of frosty mix was available for measurement). Records for the frosty machine taken on March 9, 2014 indicated 34°F (≤4°C). The record did not indicate which hopper the measurement was taken from. Instruction was provided to management (Liz) on site to refill the hopper and monitor the temperature to ensure it maintains solution at 4°C or colder. Spoke with Liz over the phone (11:50am), who indicated that the hopper of concern has been refilled and is back down to 4°C. Please continue to monitor this hopper to ensure that temperatures of ≤4°C is maintained throughout the day (not just after refilling with a cold product). I recommend in your routine temperature monitoring to check both hoppers.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- Are handwashing stations easily accessible?
- Observation(s): Handwash station at the front end is missing soap and paper towel. Corrected during inspection.
- 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- Are handwashing stations easily accessible?