INSPECTION REPORT Health Protection MBEK-AYVT85

PREMISES NAME Subway #42292		Tel: (604) 644-1693 Fax: (604) 433-4742
PREMISES ADDRESS 30 - 2285 160th St Surrey, BC V3S 9N6		INSPECTION DATE May 18, 2018	TIME SPENT 0.75 hours
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bucket of quaternary ammonium compounds (quats) sanitizer was tested at 50 to 100 ppm quats. Corrective Action(s): Sanitizer was emptied and refilled at the dispenser and re-tested at 200 ppm. Ensure that quats sanitizer is maintained at 200 ppm for effective sanitizing. Ensure that sanitizing solution is changed at a frequency required to maintain these concentrations. Test strips are available on site. 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

Routine inspection conducted: - Walk in cooler at 4 degrees C (ambient). Food is covered, dated, and stored off the floor. - Under counter cooler at 4 degrees C (ambient) - Sandwich units at 2 to 4 degrees C (internal) - Beverage cooler at 2 degrees C (ambient) - Walk in freezer at -16 degrees C - Hot holding internal temperatures at greater than or equal to 60 degrees C - Temperature records are available and up-to-date. Temperatures are recorded twice daily. - Quaternary ammonium compounds (quats) sanitizer available from dispenser, in buckets, and in a labeled spray bottle at 200 ppm (Exception: Refer to Violation Code 302). Note: One bucket was re-labeled at time of inspection as label had faded. - Three sink plugs available at three-compartment sink. Discussed dishwashing procedures with staff. - Vegetable slicing equipment in use at time of inspection. - Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Observed proper glove use and hand washing practices after staff took out the garbage and before preparing food - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. - Washroom in clean condition and sink is properly supplied.