Report No. DSEA-AG7UTA

INSPECTION REPORT
Health Protection
DSEA-AG7UTA

PREMISES NAME
Subway #50764

Tel: (604) 298-7824
Fax:

PREMISES ADDRESS
110 - 2251 Holdom Ave
Burnaby, BC V5B 0A2

INSPECTION DATE
November 30, 2016

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Harvinder Mand

NEXT INSPECTION DATE
December 01, 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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Manual circular slicer found to have grease build up in the center axle. The rest of the tool was clean and sanitary.
Corrective Action(s): Ensure that the slicer is always disassembled and cleaned, then sanitized completely after use.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 3rd compartment of the 3 compartment sink is not able to be plugged and filled for manual warewashing.
Corrective Action(s): Discussed reversing the direction of dishware flow and using the 1st compartment to sanitize dishware as a temporary solution.
Repair the plugging mechanism within 24 hours.
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: 3 compartment sink cannot be plugged to sanitize dishes in the 3rd compartment.
Corrective Action(s): 1st compartment able to seal. Filled with sanitizer measuring 200 ppm QUATS.
Wash and rinse dishware in the middle compartment and use the 1st compartment to fully submerge dishware and sanitize for 2 minutes.
The sinks must be repaired within 24 hours.
Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), undercounter cooler (4C) and sandwich coolers (1C left and 3C right) measured < 4 degrees C
=Walk-in freezer measured -18 degrees C
=Soup hot holding (wild rice 76C) and meatballs (61C) measured > 60 degrees C
=Sanitizer solution available at 200 ppm QUATS
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection
=Staff FOODSAFE certification verified
=Permit posted in a conspicuous location
note: Organizing required in the storage room beside the cash register (due 1 week). Ensure that all items are stored off of the ground and any equipment or materials not required for daily operations are removed.
note: 1 bottle of QUATS sanitizer available (bottle does not work effectively). Replace the bottle and ensure that one bottle is available per food handling area (therefore minimum 2 bottles on site)