INSPECTION REPORT Health Protection 259176

PREMISES NAME Subway #28648		Tel: (604) 589-8722 Fax:
PREMISES ADDRESS 103 - 15976 108th Ave Surrey, BC V3R 7B9		INSPECTION DATE July 7, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Jasmeet Mavi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments: Temperatures: Walk in cooler: internal temperature of cucumbers was measured at 4C. Cold potentially hazardous food must be kept at or below 4C. Walk in freezer was at -16C (maximum is -18C). Left sandwich cooler was at 4C. Right sandwich cooler was at 4C. Under counter cooler was at 3.2C. Recently reheated meatballs measured over 74C internally (required at or above 74C) Temperature log for hot and cold held food maintained twice daily (AM and PM). Front customer cooler measured 36F ambient air temperature (required is 40F maximum). Sanitation: Quats solution measured 400ppm at the dispenser (minimum is 200ppm). Sanitizer spray bottle Quats solution measured 200ppm. Sanitizer buckets Quats solution in both front and back measured over 200ppm. 3 compartment sink is used for ware washing and sanitizing. A single drain plug is used during the wash-rinse-sanitize procedure. Obtain more drain plugs as this is the only method in the facility to wash and sanitize equipment and utensils. Both slicers were observed clean and free from debris. Knives used to slice sandwiches on the line were reported to be cleaned & sanitized every hour or when excessively soiled. Ants were observed in area around drink syrup dispenser. No other pest activity observed. Staff informed that a pest management company services the facility once a month. General: Handsink in the washroom had hot and cold running water, liquid sopa and single use paper towels. Handsink in the prep area had hot and cold running water, liquid soap and paper towel. Overall sanitation of the premises was satisfactory. At time of inspection, a staff member had valid FoodSafe Level 1.