INSPECTION REPORT Health Protection JKWK-BBQTT9

PREMISES NAME Subway #42519		Tel: (604) 434-7444 Fax:
PREMISES ADDRESS 1A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE April 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Arin Virk		NEXT INSPECTION DATE May 03, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm of quats was detected in 3 compartment sink, sanitizer buckets and bottles at the time of inspection. Corrective Action(s): Ensure sanitizer at 200 to 400 ppm quats is available and in use during operation. Check level of disinfectant every day and record finding in log book. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.Kitchen hand washing sink hot water tap is broken again. Only cold water available. 2.Kitchen hand washing sink paper dispenser is not working. Paper towels were placed on counter. 3.Sanitizer dispenser unit was not dispensing sanitizer. 0 ppm quats detected (CORRECTED AT THE TIME OF INSPECTION). Corrective Action(s): 1. Repair the hot water tap to ensure adequate hand washing for staff. Repair required in two days. 2. Repair pape towel dispenser. Repair required in two days. 3. Ensure sanitizer dispenser is working at all times during operation. Do daily check of sanitizer dispenser and ensure to log concentration of quats tested. Action required immediately. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Afternoon staff and new staff do not have FOODSAFE Level 1 or equivalent training at the time of inspection. No staff at facility is FOODSAFE Level 1 trained. Operator indicates to me the morning staff and the owner are FoodSafe certified. Corrective Action(s): At least one person operating this facility must have FOODSAFE training on duty during operation. Ensure to train staff and be certified in FOODSAFE Level 1. This is required in 1 month. Violation Score: 1

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

Comments

Walk-in cooler 3.8C sliced meat. Display coolers between 3.2 to 3.8C sliced tomatoes. Undercounter cooler: 3.9C chicken. Beverage cooler at 4C To Go Milk. Freezer: -19C bread. Hot holding units meat balls at 65C, soup units at 68C. Temperature monitors available for holding units. Hot and cold running water available. Liquid handsoap and paper towel present at all handwashing stations Premise is sanitary. No signs of pests at time of inspection. 3 compartment sink in use. Mop sink is sanitary. Quats sanitizer present in spray bottle and bucket at 300ppm after correction. Chemical test trips are available on site. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location. Note: Repeating infractions during this inspection 1) Inadequate hand washing station in the kitchen. 2) No FoodSafe certified staff during service. Further observed noncompliance will result in enforcement (for example, issuance of an Order or ticket). I can be contacted at Fraser Health at 604-918-7596 if there are questions.