INSPECTION REPORT Health Protection ABAI-AAJTZM

PREMISES NAME Subway #11425		Tel: (604) 299-0449 Fax:
PREMISES ADDRESS 5931 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE June 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mubarak Restaurant Ltd		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Two staff members on duty at start of inspection. One staff member had food safe training but the other did not and is registered to take the course July 5th. Staff member with food safe training left and in her absence no one on duty had foodsafe training. Corrective Action(s): Ensure new staff are scheduled to work in pairs with another food safe trained person until they are also certified. At least one staff member on duty should have foodsafe training in operator's absence. Violation Score: 1

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (walk in, under counter, toppings...etc). Walk in freezer -18C. All hot holding higher than 60C (soup, meatballs..etc) Temperature logs maintained up to date. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Good general sanitation. No obvious sign of pest activity noted at time of inspection. Dry storage area well maintained. Back door was closed at time of inspection. Quat sanitizer in sanitizing compartment of ware washing sink and in container with cloths submerged 200ppm. Test strips available. Meat slicer was taken apart and in the warewashing sink at time of inspection. Manual ware washing procedures reviewed – no concerns. All stored foods appeared protected (ie. stored off the ground, covered, lights in food preparation areas had covers..etc)