INSPECTION REPORT Health Protection AHEN-AB7UMU

PREMISES NAME Subway #52889		Tel: (778) 837-6222 Fax:
PREMISES ADDRESS 111 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE June 23, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raj Gill		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup was measured below 60 degrees C in the hot-holding unit at the time of inspection. Corrective Action(s): Ensure that all hot potentially hazardous foods (soups, meatballs etc.) are hot-held at 60 degrees C (140 degrees F) or hotter. In the future, ensure that soup is heated to at least 74 degrees C (165 degrees F) prior to hot-holding it at 60 degrees C (140 degrees F) and ensure that the heat setting of the hot-holding unit is set appropriately. Monitor the temperature of the hot-held food every two hours. The soup below 60 degrees C was discarded by staff at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Paper bags for cookies/baked goods and a spatula for stirring the meatballs/soup was placed in a drawer that contained batteries, a box a band-aids, and a bit of debris. 2. Sliced onions were placed into a plastic bag with "Subway" written over it. Corrective Action(s): 1. Ensure that all food contact surfaces (e.g. take-out containers and utensils) are stored in an organized manner separate from items that may contaminate them. Staff cleaned out the drawers and re-arranged them during the inspect on. 2. Ensure that all prepped food items (vegetables etc.) are stored in food grade containers/materials (e.g. saran wrap/food containers). The onions were re-washed and transferred into a food grade container during the inspection. Violation Score: 9

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handwashing station. Drinks cooler, front cooler, sandwich cooler, and the walk-in-cooler were 4 degrees C (40 degrees F) or colder. Walk-in-freezer was -18 degrees C (0 degrees F) or colder. Temperature logs were being maintained no-site. Soup in the hot-holding unit next to the toaster was 60 degrees C (140 degrees F) or hotter. Soup in the hot-holding unit next to the sandwich cooler was below 60 degrees C (please see Code 206). A probe thermometer was available on-site. 200 ppm QUATS was available in the spray bottle. A 3-compartment sink was available on-site. NOTE: It was observed that unclean containers were placed in the second ("rinse") compartment of the 3-compartment sink. Ensure that the proper sequence of "wash, rinse, sanitize, and air dry" is used for manual washing. Do not store any used containers in the second or third compartment of the three-compartment sink. No dishwashing was occurring at the time of inspection but staff was knowledgeable about the proper dishwashing method when questioned about it. The coolers, freezers, preparation table, and washroom was maintained in a sanitary condition at the time of inspection. Permit to operate was posted in a conspicuous location.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AB7UMU
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