INSPECTION REPORT Health Protection YTAN-CG8RLC

PREMISES NAME Subway #23705		Tel: (604) 575-2424 Fax: (604) 575-2251
PREMISES ADDRESS 101 - 15141 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE July 11, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kam Dhanda		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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held soup was measured to be at 52C. Corrective Action(s): Hot-held food must be held at 60C or hotter. Ensure hot-holding units are used at appropriate settings. Soup was reheated and hot-holding unit settings were turned up at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle was tested to have 50ppm Quats. Sanitizer pail was empty. Corrective Action(s): Spray bottle was emptied and refilled at time of inspection. 200 ppm Quats detected. Sanitizer pail was also filled at time of inspection. Violation Score: 5

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

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

Comments

- Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quats sanitizer solution measured at 200 ppm from dispenser at three-compartment sink. - Three-compartment sink available for manual warewashing and maintained in sanitary conditions. Sink plugs available. - All coolers were measured at 4C or colder. - Freezers were measured at -18C or colder. - Accurate thermometers available onsite. Temperature logs well maintained and up to date. - Food storage practices satisfactory. Dry storage areas satisfactory. - General sanitation satisfactory at time of inspection. All equipment maintained in sanitary conditions. - Valid Foodsafe certificates for all staff available onsite. - No signs of pest activity noted at time of inspection.