INSPECTION REPORT Health Protection JCRH-B7UUHV

PREMISES NAME Quiznos Sub #12248		Tel: (604) 298-7849 Fax:
PREMISES ADDRESS 4192 Dawson St Burnaby, BC V5C 0A4		INSPECTION DATE December 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Darred		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Bag of cooked chicken being thawed at room temperature. Thawing foods at room temperature is unacceptable. Corrective Action(s): - Staff directed to transfer chicken to cooler as temperature was 3C. Always thaw foods in cooler or submerged in water/running water maintaining the temperature at 4C or colder throughout the thawing process. Review your food safety procedures. Violation Score: 1

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

Comments

- Premises and equipment maintained in a sanitary condition. *Slight build up of dust noted on grate on walk-in cooler ceiling. Operator to remove and clean. Ensure this is completed regularly so as to prevent accumulation. - Handsinks in kitchen and staff/public washroom supplied with liquid soap and paper towel, hot and cold running water - Coolers operating at acceptable temperatures (4C or colder) - Walk-in cooler 3C - Right prep table cooler 2C - Left prep table cooler 4C - Reach in display cooler 4C - Walk-in freezer was -15C. - Foods (soup, meatballs) in hot holding units maintained at >60C - Quats sanitizer solution present in warewashing sink and spray bottles for sanitizing utensils, equipment, food contact surfaces. 200ppm quats detected in solution in sink and from spray bottles. - Staff are knowledgeable about proper manual warewashing procedures (wash, rinse, sanitize, air dry) - No signs of pest activity noted at the time of the inspection. - Operator present and has completed Foodsafe level 1 refresher course (Certificate valid until Sept 2023). Manager also present and has completed Foodsafe level 1 refresher (Certificate valid until Sept 2023). Operator reported additional staff will be taking the course to ensure adequate coverage.