INSPECTION REPORT Health Protection NTSD-BGLNBJ

PREMISES NAME Subway #55832		Tel: (604) 588-7824 Fax:
PREMISES ADDRESS 9538 120th St Surrey, BC V3V 4C1		INSPECTION DATE October 3, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Gurpinderjit Lally		NEXT INSPECTION DATE 3 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Cockroach droppings as well as skin and dead cockroaches found in the back area of the kitchen (near the mop sink) and front area (in the dry storage cabinet). Corrective Action(s): Please clean & sanitize all affected areas. Note: Pest control in place/the staff on site is aware about the issue. Violation Score: 9

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

Comments

. General sanitation - satisfactory (some areas required attention/see violation section). . Hand sinks stocked with liquid soap & paper towel; supplied with hot & cold running water. .Three-compartment sink - satisfactory; .Walk-in freezer at - 20 C. .Walk-in cooler at 3.8 C. .Hot holding units above 60 C. .Front under counter cooler at 3.8 C. .Front cooler (beverage) <4.0 C. .Thermometers for cold units - available. .Temperature log - available. .Food storage - good/covered, labeled, off the floor, & organized. . Sanitizer/Quat (spray & three-compartment sink dispensers) at 200 ppm. . Display coolers < 4.0 C. Note: Pest provider: APC Pest Control Services LTD 11046 130 St, Surrey, BC, V3T 3M4 Tel.: 604. 999-7378 Service for a vermin has been provided. (Invoice # 15048 (24/09.19)). Recommendation: - Conduct visual inspections throughout the store/notify the pest provider about the issue if it noticed. - Continue the service. - Keep all food safely. - Clean and sanitize equipment, utensils, and food contact surfaces prior to opening the premise. - Rotate and check stock regularly for any marks, signs of damage to the packing.