INSPECTION REPORT Health Protection PKUR-C6TTAX

PREMISES NAME Subway #7666		Tel: (604) 599-1101 Fax: (604) 59--1101
PREMISES ADDRESS 7351 120th St Delta, BC V4C 6P5		INSPECTION DATE September 13, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lehmber Lally		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bucket registered at 0 ppm for quats. 2. Sanitizer spray bottle registered at 100 ppm for quats. 3. Sanitization compartment of three compartment sink registered at 50 ppm for quats. Sanitizer solution dispensing at 200 ppm however staff are diluting solution. Corrective Action(s): Follow manufacturer's instructions for the use of Quats sanitizer. Manufacturer's instructions state sanitizer solution should be at 200 ppm to effectively sanitize food contact surfaces. New solution registering at 200 ppm was made for sanitizer bucket, bottle, and sink. Sanitizer solutions should be verified using test strips. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Preparation cooler with inserts temperature measured 4 C or below. Under counter cooler temperature measured 3.5 C Walk in cooler temperature measured at 4 C. Walk in freezer temperature measured at -15 C (note, freezer temperature should be -18 C, monitor and adjust if necessary). Self-serve beverage cooler temperature measured around 5 C - staff indicated customers have been opening and closing due to lunch rush. Ensure the temperature of this cooler is included in your daily checks. Hot holding units temperature measured 60 C or above 3 compartment sink available for manual dishwashing (wash, rinse, sanitize). See above for sanitization step. Hand sink equipped with hot and cold running water, liquid soap and paper towel. General sanitation is satisfactory, no pest activity noted during inspection Temperature logs maintained and available for review Staff on duty have valid Foodsafe certificate Fraser Health permit posted in conspicuous location.