INSPECTION REPORT Health Protection 252222

PREMISES NAME Subway #44714		Tel: (778) 593-7550 Fax:
PREMISES ADDRESS 101 - 8050 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE May 26, 2021	TIME SPENT 1.25 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation: No sanitizer pail available at service/food prep area., Health rationale: Without adequate food contact surface sanitizer food contact surfaces are not being maintained in a sanitary condition which can allow microbial growth and/or toxin formation and can cause foodborne illness. Corrective action: Sanitizer pail was filled during time of inspection and measured at 200ppm QUATS. All food contact surfaces were sanitized during inspection. Ensure food contact surface sanitizer is always available to properly sanitize surfaces and prevent foodborne illness. Ensure sanitizer pails are changed frequently as per sanitation plan to ensure it is at adequate sanitizing concentration. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: 0ppm QUATS dispensed at dispenser in 3-compartment sink. Operator mentioned that dispenser nozzle has not been working properly since yesterday and that maintenance has been contacted. Maintenance is scheduled to come in tomorrow. Health rationale: Without sanitizer, all food contact surfaces and equipment are not being adequately sanitized and could possibly harbor bacteria which could cause foodborne illness. Corrective action: Operator replaced sanitizer stock bottle and was able to adjust nozzle to dispense 200ppm QUATS solution. Ensure concentration of QUATS solution is checked often to prevent inadequate solution concentrations and to prevent foodborne illness and to ensure equipment is sanitized properly Corrective Action(s):

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Bag of frozen cooked chicken observed thawing at room temperature on drying rack in dishwashing area. Chicken probed at 0C. Health rationale: Leaving frozen foods out at room temperature to thaw causes potential time-temperature abuse which may allow exponential microbial growth and/or toxin formation which can cause foodborne illness. Corrective action: Chicken was immediately stored in walk-in cooler (at 4C or less) to prevent microbial growth. Ensure proper thawing methods are used to prevent microbial growth and foodborne illness. These methods include: -thawing in a cooler (at 4C or less) -thawing in a container in an ice bath in the original packaging -thawing under running water. Corrective Action(s): Violation Score:

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

Comments

Observed during inspection: 1) Temperatures: -Walk-in cooler at 1C -Walk-in freezer at -18C -Sandwich cooler at 3C (both sides) -Hot-held soup at 71C -Hot-held meatballs at 90C -Under counter storage cooler at 2C -Beverage cooler at 3C -Thermometers available in all cold-holding equipment. -Temperature logs maintained. 2) Sanitation: -Handsinks all supplied with soap, paper towel, hot and cold running water. -3-compartment sink available with drain plugs for manual ware washing. -Mop sink area is clean -Staff observed washing hands often and practicing proper glove etiquette. 3) Storage: -All foods are covered and time stamped in coolers. -All foods are stored at least 6 inches off the ground. -Chemicals stored away from foods. 4) Pests: -No signs of pests during inspection. 5) Admin: -Foodsafe Level 1 trained employee on premises during inspection. -Operating permit visible during inspection.