INSPECTION REPORT Health Protection ECAO-ASRTSQ

PREMISES NAME Subway #7654		Tel: (604) 431-7949 Fax:
PREMISES ADDRESS 4747 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE November 3, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bare paper towel rolls observed on counters Corrective Action(s): Remove any bare paper towel rolls for use -the ends will be contaminated when handled -use only from your dispensers -you may also use spindles for dispensing the rolls as well Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Disposable sauce cups used for scoopers for the grated cheese Corrective Action(s): Do not use disposable ware for scoopers -disposables are single-use only and will deteriorate contaminating the food eventually Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C (cheese) -2-door undercounter 2 deg C (lettuce) -Right preparation cooler 3 deg C (olives) -Left preparation cooler 4 deg C (cheese) -1-door display 2 deg C (milk) -Hot held Broccoli Cheddar Cheese soup 68 deg C -Hot held Chicken Noodle 62 deg C -Meatballs 61 deg C NOTE: ensure you are frequently mixing your hot held foods for even heating throughout Chemical Controls: -Reviewed Manual Dishwashing method at 3-compartment sink: wash-rinse-sanitize Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -st NOTE: as you do not have a designated handsink in the back ktichen area workers are to use the multi-use 3-compartment sink: the middle rinse compartment for handwashing -storage of utensils and ware on the drain boards and the other comparments -failure to do this will require you to install a designated handsink in the back area Daily tracking sheets maintained for fridges, hot holders General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Abell Pest Control comes in bi-weekly -keep a copy of the work reports for review Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access