INSPECTION REPORT Health Protection ZDER-AGTUC6

PREMISES NAME Quizno's Classic Subs #3822		Tel: (604) 759-0996 Fax: (604) 759-0997
PREMISES ADDRESS R110 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE December 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajwant Hothi		NEXT INSPECTION DATE December 22, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Sanitizer bucket at front mixed with soap and sanitizer: <50 ppm QUATS detected. No cloths in sanitizer bucket 2. Sanitizer step of 3 comp sink full of solution noted at 50 ppm QUATS. Operator says sanitizer dispenser is used and additional water is added. Corrective Action(s): Ensure all sanitizer solution must be 200 ppm QUATS at all times during operation. Sanitizer dispenser is premixed and solutions must not be mixed with additional water (will dilute solution and effectiveness). 1. Wiping clothes must be stored in 200 ppm QUATS solution and available through out food prep areas. Corrected during inspection. 2. Sanitizer step (3rd compartment of 3 comp sink) must have 200 ppm QUATS solution available for sanitizing. Operator was unaware of how to operate the chemical pre-mix dispenser system properly. Operator and staff must be aware of how all systems and equipment operate in premises or those systems must be removed. Correction date: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1.Front hand sink blocked by paper towel roll and fly swatter. No soap available. 2. Back hand sink completely blocked by large cardboard boxes and bag of mail. No soap available Corrective Action(s): All hand sinks must be clear of obstructions and available to staff. All hand sinks must also be supplied with hot & cold water, liquid soap and paper towel. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.Plastic container used to hold frozen food in walk in freezer is cracked and broken pieces missing 2. Left (post toasting) cooler lid right hinge broken - lid not secure 3. Leaking 3 comp sink hot water faucet Corrective Action(s): Ensure all equipment and utensils are in good working condition. 1. Replace or discard broken plastic containers and any other damaged equipment/containers. 2. Repair broken right hinge of prep cooler 3. Repair leaking hot water faucet at 3 comp sink Correction date: 2 weeks Violation Score: 3

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

Comments

Routine inspection: -Prep cooler: (Left): 4 C / (Right): 3 C -Hot holding unit: 63-67 C / (soups): 64 C -Walk in cooler: 3 C /Freezer: -18 C -Food protected: covered, dated, stored off the ground -No signs of pest activity noted during inspection. *hand sink violations noted above *sanitizer and dishwashing violations noted above

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AGTUC6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment