INSPECTION REPORT Health Protection JCRH-BKGUQX

PREMISES NAME Subway #43349		Tel: (604) 451-1782 Fax:
PREMISES ADDRESS 150 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE January 3, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE January 09, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted along edges of the floor throughout the back area, on lower shelf of prep table adjacent to warewashing sink and along lower shelf under sandwich line. Corrective Action(s): - Immediately clean up ALL droppings. Disinfect/sanitize areas with chlorine bleach solution. Rodent excrement is unsanitary and can attract additional rodents to the area. - Continue to monitor areas daily and clean up any additonal droppings noted immediately, disinfecting area with chlorine bleach solution. - Keep floor areas clear to facilitate cleaning and monitoring. - Maintain contract with pest control technician and follow all recommendations of technician. Contract currently in place with monthly service. Reviewed report from most recent visit (23-Dec-2019). Report does not state findings or recommendations. Contact Pest Control Technician and request this information to be provided. Ensure this documentation is provided for the next inspection. If rodent activity does not decrease, increase in frequency of service will be required. [Correction date: 09-Jan-2020] Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Clutter noted at back door which can create runways and harbourage areas - Holes present where wood and tape have been used to cover gaps. Corrective Action(s): - Re-organize back area. Remove any items no longer required for the food premises. Ensure all items are stored a minimum of 6 inches off of the floor so that the floor is kept clear to facilitate cleaning and monitoring for pest activity - Remove unsealed wood. This is an unacceptable surface for a food premises and is not effective to exclude/restrict rodent access. Replace with a suitable material such as metal which is smooth, washable and more effective at restricting pest access. Holes can be blocked/filled with steel wool. [Correction date: 09-Jan-2020] Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris noted on floor under prep table - Spill, food residue noted in undercounter 2 door cooler Corrective Action(s): - Thoroughly clean areas noted above to remove food debris and spills. Ensure these areas are cleaned regularly and thoroughly to ensure they are maintained in a sanitary condition. [Correction date: 09-Jan-2020] Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Neither staff member present has complete Foodsafe level 1 Corrective Action(s): - Ensure an adequate number of staff have completed Foodsafe level 1 to ensure there is always 1 person present who has completed the course. See foodsafe.ca for course information. - Adjust schedule accordingly to ensure requirement is met. Violation Score: 1

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

Comments

- Handsink in food preparation area and staff/public washrooms were supplied with hot and cold running water, liquid soap and paper towel. Observed proper handwashing and glove use practices by staff. - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 4C *Ensure door is closed securely at all times so that temperature is maintained at 4C or below. Door was noted to be ajar [Corrected] - Sandwich line 3-4C - 2 door undercounter cooler 3C - Glass door beverage cooler 4C - Walk-in freezer -16C - Hot holding temperature of potentially hazardous foods was acceptable (60C or higher): - Meatballs 62-65C - Soup 66C; 68C - Quats surface sanitizer was present from the dispenser at the warewashing sink and in spray bottle. Concentration measured 200ppm. Note: Advised staff on duty of public complaint received reporting potential foodborne illness after consuming a tuna sub from this food premises on 29-Dec-2019. Staff on duty reported that they were not aware of any additional complaints of this nature. No additional information or action required at this time.