INSPECTION REPORT Health Protection AHEN-CKZVY2

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashok Bhangu		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Spray bottle containing water (used for spraying the bread prior to proofing and baking it) was stored on the same shelving unit with other chemical spray bottles. Corrective Action(s): Manager moved the spray bottle containing water to another shelf above the prep. table. Ensure the spray bottle containing water (used for spraying the bread) is stored separately from chemicals to prevent any accidental contamination of food. Violation Score: 3

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

Comments

Handsink in the front service area and 3-compartment sink were supplied with liquid soap, hot and cold running water, and single-use paper towels. 200 ppm QUATS sanitizer was available inside a labelled spray bottle and sanitizer pail. 200 ppm QUATS sanitizer was available from the dispenser at the 3-compartment sink. Slicers had been recently used. It was reviewed to disassemble the vegetable and tomato slicers prior to washing, rinsing, and sanitizing them. Cleaning frequency of at least every 4 hours between use and after final use each day was reviewed. Raw onions were stored in a pest proof covered container. No signs of recent pest activity were evident at the time of inspection. Refrigeration units were at or below 4 degrees C (40 degrees F): -Walk-in-cooler was at 2.5 degrees C. -Under-the-counter cooler was at 1.9 degrees C. -Sandwich cooler was at 1.1 degrees C. -Beverage cooler was at 4 degrees C. Walk-in-freezer was at or below -18 degrees C / 0 degrees F (measured at -19.4 degrees C). Refrigeration units were equipped withe thermometers. Hot-held soup and meatballs were at or above 60 degrees C (140 degrees F). Manager on shift had valid FOODSAFE Level 1 equivalent course training (Canadian Institute of Food Safety: Food Handler Certification Online Course, expiration date: August 5, 2027). Note: Whole tomatoes in a box were re-arranged off the floor in the walk-in-cooler onto a shelf during the inspection. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.