INSPECTION REPORT Health Protection JCHW-BAUSFZ

PREMISES NAME Subway #50417		Tel: (604) 597-9488 Fax:
PREMISES ADDRESS 103 - 15905 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 2, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bun Au		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front Quats sanitizer spray bottle has no detectable sanitizer in the nozzle or bottle. Bottle was almost empty. Corrective Action(s): Quats sanitizer at 200ppm is required to properly sanitize food contact surfaces. Ensure bottle is refilled on a regular basis. Spray bottle was refilled at the time of inspection and tested at 200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: FoodSafe Level 1 has expired for both staff members on-site. Corrective Action(s): At least one person must have FoodSafe Level 1 or equivalent on-site while in operation. FoodSafe Level 1 issued prior to July 29, 2013 expired on July 29, 2018. Staff are either to successfully complete a FoodSafe Level 1 or equivalent course, or staff are to be scheduled to ensure at least one FoodSafe Level 1 or equivalent staff member is present during operating hours. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Sandwich prep cooler was at 4C (both sides). -Under counter cooler was at 4C. -Hot holding was greater than 60C. Foods are reheated in the microwave to greater than 74C prior to placing into hot holding well (two of three inserts were greater than 74C). -Temperatures are checked and recorded twice daily (temperatures missed for Sun March 31, 2019 in the afternoon) using a probe thermometer. -Cleaning and sanitizing carried out in the three compartment sink. Sink has built in plugs and Quats sanitizer dispenser was tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels (locate key for back towel dispenser and place paper towels inside dispenser). Staff demonstrated good handwashing and glove usage practices at the time of inspection. -Back sanitizer spray bottle was labelled and tested at 200ppm. -Vegetable slicer/cutter were found to be clean and sanitary at the time of inspection. -Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.