INSPECTION REPORT Health Protection DSOG-AYCV4D

PREMISES NAME Subway #32336		Tel: (604) 589-1233 Fax:
PREMISES ADDRESS 103 - 12355 Pattullo Pl Surrey, BC V3V 8C3		INSPECTION DATE May 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Hothi		NEXT INSPECTION DATE May 08, 2018
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: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple frozen food items (ie meatballs, chicken breast, soup) being thawed at room temperature at the time of the inspection. Corrective Action(s): The operator moved the food items inside the walk in cooler. Ensure to thaw frozen food items in the following ways: - inside coolers at < or = 4C - under cold running water - in icebath Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap at the bottom of the back door. Corrective Action(s): Install a rubber seal to cover the gap to prevent pest entry. Correct by: One week Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the undercounter cooler in the front of the kitchen. Corrective Action(s): Provide working thermometer inside all refrigeration units. Correct by: Immediately. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE trained staff on duty at the time of the inspection. Corrective Action(s): Ensure to have at min one FOODSAFE trained staff on duty at all times. Violation Score: 1

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

Comments

- General sanitation is good. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - All coolers (two sandwich, walk in, beverage, undercounter) < or = to 4C. - All freezers (walk in) < or = to -18C. - All food items are stored in plastic insert containers with lids or wrapped in plastic wraps. - Daily temperature logs were available at the time of the inspection and kept up to date. No concerns with temperature noted. - Hot holding unit (soup) > 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 sanitizer available in designated red buckets with wiping cloths and in spray bottles at 200 ppm Quat solution in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection.