INSPECTION REPORT Health Protection LKIM-CZ4QYW

PREMISES NAME Subway #59568		Tel: (604) 559-5001 Fax: (604) 559-9007
PREMISES ADDRESS 4737 Willingdon Ave Burnaby, BC V5H 4H8		INSPECTION DATE January 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jagjit Sull		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under counter prep cooler is currently leaking water. Staff aware of issue and no food stored in area of leaking water. . Corrective Action(s): Make necessary repairs to cooler unit. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - and labelled - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Proper thawing techniques observed - in walk in cooler unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - hair nets - Back door closed during inspection and tight fitting - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition -Common use tools washed rinsed and sanitized every 2 hours or more frequently as necessary. - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection