INSPECTION REPORT Health Protection LTHN-AUNS9H

PREMISES NAME Subway #6761		Tel: (604) 940-0777 Fax:
PREMISES ADDRESS A - 5263 Ladner Trunk Rd Delta, BC V4K 1W4		INSPECTION DATE January 3, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andrew Barfoot		NEXT INSPECTION DATE January 05, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Meatballs being reheated in the microwave. Employee took out of the microwave to use an infrared temperature probe to "test" doneness - surface temperature of food was 63C therefore employee believed that food was cooked. An actual FOOD temperature of the meatball was 52C. Corrective Action(s): Staff need to be trained on how to properly test food temperatures - this MUST be done with a probe thermometer, not an infrared thermometer with a large margin for error and which can not take an internal food temperature. Please Note: 1) Food must be tested in the middle of the densest part of the food i.e. the inside of the meatball - not the sauce. 2) Food must be tested in more that one spot as microwave heating is not an even heating and may results in cold spots in the food. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer buckets or spray bottles on site at the time of inspection, auto feed for manual dishwashing too low at 100 ppm. Corrective Action(s): Staff were given direction on how to prepare proper sanitizer solutions and required to immediately clean and sanitize all food contact surfaces. This was completed at the time of inspection. Employee was shown how to prepare sanitizer solutions and directed to change these "buckets" of sanitizer at 30 and 60 minute intervals and keep a written log of this. Operator must ensure that ALL staff are trained, and accountable for the cleaning and sanitizing of their work stations throughout their shift. Staff must be trained to know: - how to prepare sanitizing solution, - how to TEST the concentration of the sanitizer, - how often the sanitizer buckets/spray bottles must be checked as the effectiveness of the sanitizer decreases with time. - HOW OFTEN, food contact surfaces must be cleaned and sanitized. Please Note: Auto feed sanitizer for dishwashing is not exempt from this requirement - staff must ensure that the sanitizer is at BOTH the right temperature AND the right concentration. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All refrigerators and freezers meet temperature requirements; general sanitation satisfactory, no indications of insect or rodent infestation.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-AUNS9H
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: 0.0833 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