Wendy's 439

Year by year

Inspections

1. Feb 4, 2026 Routine Score 96
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No State of Minnesota Health Department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The Quat sanitizer concentration in the 3-compartment sink was low and below regulated range. Note: PIC discarded the old solution and filled with the new solution of 400 PPM for correction

     Code MN Rule 4626.0805C3

2. Feb 28, 2025 Follow-Up Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No State of Minnesota Health Department certified food protection manager for the facility's food operation. Note: At least one permanent employee with the certificate needs to be hired.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Food operation license still not posted. Note: Post the current license as required

     Code MCO 188.390

3. Feb 14, 2025 Routine Score 88
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No State of Minnesota Health Department certified food protection manager for the facility's food operation. Note: At least one permanent employee with the certificate needs to be hired.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee rinsing in the sanitizer bucket after placing raw beef patties on the grill with bare hand and continue working on the cook line without proper hand washing. Note: Employees need to wash their hands properly when switching tasks at all times. Note: See the hand washing fact sheet sent with the report.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wiping cloths found stored in the Quat sanitizer bucket with low sanitizer concentration (100 PPM). Note: Adjusted to 200 PPM

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     American and shredded cheeses observed cold held on the double insert pans on the prep unit. Note: Discontinue using double pans so as to facilitate efficient temperature transfer. If TPHC method is in use properly mark them with 4 hours discard time.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The Quat concentration in 3-compartment sink found at 100 PPM lower than regulated. Note: PIC adjusted to 400 PPM.

     Code MN Rule 4626.0805C3

4. Apr 22, 2024 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no one employed at time of inspection with valid Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033A

5. May 4, 2023 Routine Score 100
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed handwashing sink leaking.

     Code MN Rule 4626.1040B