INSPECTION REPORT Health Protection DSOG-AU9TVT

PREMISES NAME Subway #42292		Tel: (604) 644-1693 Fax: (604) 433-4742
PREMISES ADDRESS 30 - 2285 160th St Surrey, BC V3S 9N6		INSPECTION DATE December 21, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jagjit Sull		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): One of the spray bottles contained Quat sanitizer < 100ppm solution. The manager stated that surface sanitizers are changed every two days. Corrective Action(s): The operator prepared new Quat sanitizer at 200ppm. Change out the sanitizer everyday to ensure that concentration is 200ppm. Violation Score: 5

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

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

Comments

- General sanitation is good. - All handwashing stations (front) stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter) < or = to 4C. - All freezers (walk in) < or = -18C. - Food items are stored in plastic insert containers with lids. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in designated buckets at 200 ppm Quat solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids, off the floor at min 6 inches. - No signs of pest activity. - FOODSAFE certified staff on duty. Make copies of all FOODSAFE certificates and have it available for review by the health inspector.