INSPECTION REPORT Health Protection DSOG-AXJURK

PREMISES NAME Subway #10105		Tel: (604) 583-9911 Fax: (604) 583-9912
PREMISES ADDRESS 2 - 12842 96th Ave Surrey, BC V3V 6A8		INSPECTION DATE April 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Hothi		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in designated bucket measured at 100ppm Quat in the front of the sandwich prep area. Corrective Action(s): The operator replaced the sanitizer with a fresh solution and measured at 200ppm Quat. Ensure to regularly change out the sanitizers (ie every 4hrs) that measure at min 200ppm Quat solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Meats stored above ready to eat vegetables on wire racks inside the walk in cooler. Corrective Action(s): Store all meats on the bottom shelves and vegetables on top shelves inside the walk in cooler. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. Do not store tongs directly next to the sink as water splashes can contaminate the tongs. - All coolers (sandwich, walk in, undercounter) < or = to 4C. - All freezers (walk in) < or = to -18C. - Most food items are stored in plastic insert containers with lids, dated, and labeled. - Daily temperature logs were available at the time of the inspection. No concerns with temperature noted. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizers available in spray bottles and designated buckets with presoaked wiping cloths at 200 ppm QUAT solution in the back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items (ie prepackaged chips) stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty.