INSPECTION REPORT Health Protection ECAO-BRQQ8B

PREMISES NAME Subway #13639		Tel: (604) 436-5003 Fax:
PREMISES ADDRESS 102B - 6569 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE July 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurminder Mand		NEXT INSPECTION DATE July 23, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): See Code 308 for details Corrective Action(s): Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held mushroom soup internal temperature at 51 deg C Operator indicates the soup was microwave cooked 30 minutes ago NOTE: the temperature setting was below the indicated mark for hot holding Corrective Action(s): Re-cook the mushroom soup Change the temperature setting to designated mark for hot holding Maintain hot holding temperature at or above 60 deg C Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both front preparation coolers are showing too warm temperatures: Internal temperatures of the following foods: -veggie pattie 8.9 deg C -turkey slices 8.5 deg C -roast beef slices 9.1 deg C Corrective Action(s): Immediately reduce all levels of perishable foods by at least half and put the remainder in the Walk-in cooler or 2-door undercounter. Store only enough you will use within 2 hours -any leftovers discard Adjust temperature of fridges and/or call serviceman Internal temperatures of foods must not >4 deg C Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Again lone worker does not have FOODSAFE Level 1 or equivalent. NOTE: this infraction has been cited in the last routine check on August 16, 2019 and previous to that on a routine check on October 12, 2018 Correction Order issued -next enforceable step is ticketing and/or closure. Corrective Action(s): In the operator's absence at least 1 worker must be certified in this course or equivalent Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -2-door undercounter 4 deg C -display cooler 4 deg C -meatballs 68 deg C Chemical Controls: -Manual Dishwash Method reviewed: wash-rinse-sanitize >200ppm QUAT then air dry -QUAT sanitizer dispenser and spray bottles >200ppm residual Daily tracking sheets maintained for fridges, hot holders General Sanitation very good including hard-to-reach areas -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Reviewed COVID-19 Protocol: -worker is wearing a mask -dining tables/chairs 2m physical distant -Safety Plan posted **-Post FHA Sick warning sign at front entrance -Enhanced cleaning and sanitizing of tables/chairs being done between customers