INSPECTION REPORT Health Protection 252368

PREMISES NAME Subway #10452		Tel: (604) 538-2464 Fax:
PREMISES ADDRESS 105 - 1797 152nd St Surrey, BC V4A 4N3		INSPECTION DATE June 2, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manpreet Bahia		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 = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Handwashing station at front service area observed obstructed by boxes and electronic device. No paper towel supplied at handsink. Health rationale: Obstructions placed in front of handsinks may discourage food handlers from washing their hands at adequate frequencies. Lack of paper towel also does not allow food handlers to wash their hands using proper handwashing techniques (with single-use drying method). Improper handwashing frequency and techniques can lead to contamination of food and foodborne illness. Corrective action: Items obstructing hand sink were removed during time of inspection. Area was cleared of obstructions. Operator also supplied paper towel in the dispenser at the hand sink. Ensure nothing is placed in front of handsink and that the area is always clear of obstructions. Ensure that paper towel is always supplied at the hand station to ensure food handlers are properly washing their hands. Corrective Action(s):

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

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

Comments

Observed during inspection: 1) Temperatures: -Walk-in cooler at 3C -Walk-in freezer at -18C -Prep cooler at front service at 4C -Sandwich cooler inserts at 3C -Hot-holding units at >60C -Thermometers available in cold-holding units. -Beverage cooler at 4C Note: Temperature logs not maintained for last 2 days. Ensure temperature logs are maintained as per food safety plan. 2) Sanitation: -General sanitation is satisfactory. -QUATS dispenser measured at 200ppm. 2 QUATS sanitizer pails measure at 200ppm. -3-compartment sink available with chain plugs for manual ware washing. -Handsink at staff washroom adequately supplied with soap, paper towel, hot and cold running water. -No signs of pests during time of inspection. 3) Storage: -All food is covered and stored at least 6 inches off the ground. -First-in-first-out method implemented (foods containers have time stamps). -chemicals stored away from food. -Food contact equipment stored in a sanitary manner. 4) Administrative: -Food Safe Level 1 trained staff on premises. -Operating permit visible during inspection.