INSPECTION REPORT Health Protection LKIM-CEHTHK

PREMISES NAME Subway #15621		Tel: (604) 299-7838 Fax: (604) 299-7478
PREMISES ADDRESS 1895 Willingdon Ave Burnaby, BC V5C 5R3		INSPECTION DATE May 17, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Narinder Nijjar		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Observations: - Lack of adequate sanitizer solution in front food preparation area upon arrival of EHO. Supervisor stated the sanitizer solution is changed every 2 hours however today the previous change was missed - Ladder in dishwashing area being used as shelf. Items stored on ladder include: sink plug, dish scrapers in direct contact with ladder rungs - Knives are being washed-rinsed-sanitized only one time per day. ALL ITEMS CORRECTED DURING INSPECTION . Corrective Action(s): - Sanitizer solution must be at minimum 200ppm QUAT and be available for use - The ladder is not a sanitary location for ANY storage. Do not continue this practice - Knives are to be properly washed, rinsed, sanitized, air dried in three compartment sink after every 2-4 hours or more as necessary. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on rolling shelf under three compartment sink in back area. . Corrective Action(s): Ensure unit is cleaned and sanitized. Use 200ppm Chlorine or QUAT sanitizer solution. . Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No one present with FOODSAFE level 1 Certification. This is a mandatory requirement. . Corrective Action(s): One person must be present at all times with FOODSAFE level one Certification or equivalent. Ensure staff are adequately trained. . Violation Score: 1

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment