INSPECTION REPORT Health Protection ECAO-AEHSUL

PREMISES NAME Subway #42519		Tel: (604) 434-7444 Fax:
PREMISES ADDRESS 1A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE October 7, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Arin Virk		NEXT INSPECTION DATE October 13, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Operator has removed the designated handsink in the back area Corrective Action(s): No structural changes are allowed without health approval. Use your 3-compartment sink rinse compartment (middle) for washing hands in the meantime Operator is to reinstall handsink in back area immediately Violation Score: 15

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: See Code 401 for further details Corrective Action(s): Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Some fruitfly activity in the back area next to drying rack Corrective Action(s): Have your pest control place out mechanical traps to help rid of these pests Dilligent cleaning and sanitizing of surfaces is essential to reduce these pests -any sticky surfaces, pooling water serves as a food source Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 3 deg C -rightside preparation cooler 4 deg C (salami) -leftside preparation cooler 4 deg C (vegies) -2-door undercounter cooler Hot held foods must maintain foods at or above 60 deg C: -meatballs 68 deg C -meatsauce 64 deg C -soup 66 deg C Chemical Controls: Reviewed Manual Dishwash method with operator: wash-rinse-sanitize at >200ppm as per QUAT test strips -available QUAT-type sanitizer buckets must be maintained >200ppm as per test strips: -yes Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridge, hot holder -yes General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Professional pest control comes on a regular basis: Abell Pest Control comes in twice a month Front Handsink well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522 Follow-up inspection in October 13, 2016 for infractions cited

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AEHSUL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment