Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-AVXSPC
PREMISES NAME
Subway #14917		Tel: (604) 502-9290
Fax: (604) 502-9289
PREMISES ADDRESS
6421 120th St
Delta, BC V4E 3G3		INSPECTION DATE
February 13, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Rajwant Gill		NEXT INSPECTION DATE
February 20, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Sink plug for left and centre sinks not in good working order. Unable to fill sinks.
Corrective Action(s): In the interim wash, rinse, and sanitize in 200ppm quats for 2 minutes using the right most sink. Correct immediately.
Violation Score: 9

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or able to produce equivalent certificate.
Corrective Action(s): Ensure in the absence of the operator at least one staff member has FOODSAFE level 1 or equivalent. Manager on duty stated has food safety training from Ontario but certificate not onsite and unable to verify equivalency. Email to area environmental health officer copy of certificate. Correct by February 20, 2018.
Violation Score: 1

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

Routine inspection:

200ppm quats dispensed at 3 compartment sink.
200ppm quats available for use in labeled spray bottle.
Hand sink provided with liquid soap and paper towels.
General sanitation is satisfactory.
Walk in freezer at -15 degrees C.
Walk in cooler at 3 degrees C.
Preparation coolers (2) inserts at or below 4 degrees C.
Under the counter cooler at or below 4 degrees C.
Soup and meat balls hot held above 60 degrees C.
Temperature monitoring records maintained and available for review.
Permit posted in front area.