INSPECTION REPORT Health Protection LQUN-CEWUBY

PREMISES NAME Subway #12966		Tel: (604) 524-4146 Fax:
PREMISES ADDRESS 501B - 100 Schoolhouse St Coquitlam, BC V3K 6V9		INSPECTION DATE May 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Surjit Saroya		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Precooked breakfast eggs had an internal temperature of 46F. Eggs were being stored in the front u/c cooler since the morning. This is too warm, as bacteria will grow in them. Corrective Action(s): Immediately discard the eggs, and only store the eggs in a cooler that can maintain them at 40F or colder. During the inspection, the eggs were thrown out. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The front u/c cooler had air temperature ranging from 50-60F, as per infrared thermometer. This temperature is too warm to store perishable food items in the cooler, as bacteria will grow. Corrective Action(s): Immediately remove all perishable food items and store them in the walk-in-cooler. Call a company to repair the cooler, so that it can maintain food at 40F or colder at all times. Only store non-perishable food items in the cooler until it has been fixed. Post a sign on the cooler to ensure all staff know, to only store non-perishable food items in the cooler. **Today** Violation Score: 3

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

Comments

A routine inspection was completed, the following observations were made: - Sandwich assembly coolers 4C or colder; drink cooler 4C; walk-in-cooler was 4C; hot holding units above 60C; and walk-in-freezer was -22C; thermometers present; and temperatures recorded twice a day. - Hand sink stocked with liquid soap, paper towels; and running hot and cold water. - Quats sanitizer in 3-comp sink had 200ppm strength. - All foods stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves and racks. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is good. Ensure the the walls beneath and behind the 3-comp sink are cleaned, as well as the underside of the 3-comp sink. There is some food debris and stains on these areas. - No signs of pests. - Exhaust hood above the oven is clean. - FoodSafe certified staff present