INSPECTION REPORT Health Protection 238525

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 23, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ashok Bhangu		NEXT INSPECTION DATE August 24, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tuna and egg salad salads were being cooled in the prep cooler that has an ambient temperature of 50F. The salads were internally probed and both were measured at 12C. They were prepared 3 hours ago. Corrective action: The salads were both moved to the walk-in cooler which has an ambient temperature of 3C so that they can be properly cooled. Ensure that all foods are cooled in a cooler that can maintain 4C or less to prevent the rapid growth of disease-causing bacteria. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing pail had approximately 0 ppm quaternary ammonium (quats) at time of inspection. The wiping cloth was clearly soiled. Corrective action: The solution inside the pail was replaced with quats from the sanitizing dispenser and had 200 ppm quats residual. The soiled wiping cloth was reaplced with a new one. Ensure that the sanitizing pail is changed every 2-4 hours or when it is soiled. Actively use the cloth to wipe down food contact surfaces after each use to kill bacteria that could cause foodborne illness. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Single handwash sink is cluttered / filled with cloths and other linens. No paper towels were available at the sink area at time of inspection. Corrective action: Remove the cloths and clutter from the sink. Refill the paper towel dispenser with paper towels. Ensure that the handsink is adequately stocked with hot/cold running water, liquid soap, and paper towels at all times and is free of obstructions to facilitate proper handwashing. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler behind display cooler has an ambient temperature of 50F. Corrective action: All meat / diary / seafood salads were removed from prep cooler and placed in walk-in cooler. Manually adjust cooler or contact technician to service cooler so that it can maintain a temperature of 4C / 40F or less. Only produce may be stored in the prep cooler until a follow-up inspection has been conducted. Date to be Corrected by: Today Corrective Action(s): Violation Score:

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

Comments

- All hot-holding units at 60C or more - Walk-in cooler at 3C (required: 4C or below) - Walk-in freezer at -18C (required: -18C or below) - Display cooler at 4C (required: 4C or below) - 3-compartment sink used for warewashing. One compartment is filled with sanitizing solution containing 200 ppm quats. - All foods stored 6" off the floor - Meats and vegetables stored away from each other. No raw meats are present in coolers or freezers. - Tomato slicer is in sanitary condition - it is washed, rinsed, and sanitized after each use. - Food contact surfaces and utensils are clean and free of grime. - No visible signs of recent pest activity at time of inspection. Professional pest control company does routine audits for the whole mall. - General sanitation of premise is satisfactory - sanitation can be improved by sweeping areas between and under equipment. - NOTE: Temperature logs were NOT maintained today. Logs need to be routinely updated.