INSPECTION REPORT Health Protection LKIM-B6HPTT

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashok Bhangu		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): One container of soup and one container of marinara sauce were at temperatures less than 60 degrees in Hot Holding unit. Items were not reheated to correct temperatures prior to placement into hot holding unit. CORRECTED DURING INSPECTION - items reheated to 85 degrees Celsius. . Corrective Action(s): Ensure all previously cooked food items are at temperatures of 75 degrees Celsius prior to placement in the hot holding unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Knives were last washed at 11am. CORRECTED DURING INSPECTION -items washed and sanitized upon request of inspector . Corrective Action(s): All front knives are to be washed and sanitized every two hours. Ensure an adequate supply of knives at facility. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean underside of pop beverage dispensing unit. Sticky syrup on nozzles/spouts observed. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff FoodSafe has expired. Ensure staff member retakes FoodSafe Level one. . Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - Facility in good 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 - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2013 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.