INSPECTION REPORT Health Protection 240615

PREMISES NAME Subway #13639		Tel: (604) 436-5003 Fax:
PREMISES ADDRESS 102B - 6569 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE May 25, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Gurminder Mand		NEXT INSPECTION DATE 5 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper roll was standing beside towel in the dispenser, not in the dispenser. Corrective Action(s): Correction: Always put paper towel in the dispenser to avoid contamination. Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff did not wash hands after touching the POS screen and before food handling. Corrective Action(s): Correction: Food handlers must wash hands after changing duty. Glove is not alternative to handwashing. Must wash hands before using new pair of gloves.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 light panels in kitchen were not working Corrective Action(s): Correction: Fix the light panels to provide sufficient light in the kitchen. Correction date: 1 week Violation Score:

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

Comments

This inspection done by EHO student. Comments: -Handwash station stocked with liquid soap, paper towel and hot/cold water. -Sanitizer solution available in spray bottle with 200 ppm QUAT. -Prep cooler: 3 deg. C -Walk in cooler 2 deg. C -Walk-in freezer -13 deg. C -Undercounter cooler 3 deg. C -No pest activity observed -General sanitation is satisfactory. -Reviewed manual dishwashing procedure with staff. Staff followed proper procedure. -Hot holding: 62 deg. C - 65 deg. C.