INSPECTION REPORT Health Protection 247910

PREMISES NAME Subway #43349		Tel: (604) 451-1782 Fax:
PREMISES ADDRESS 150 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE July 20, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE July 21, 2020
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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep Cooler for vegetables measured 5.9 deg.C as per cut green pepper stirred therein *Prep Cooler for Condiments measured between 6.4-6.9 as per meatball and shredded turkey Stored therein, walk-in cooler at 7.3 deg.C Corrective Action(s): Cold potentially hazardous foods must be stored and maintained at 4 deg.C or 40 deg.F or less, in both the walk-in cooler and Prep Coolers. NOTE: - Ensure Prep Coolers for Vegetables and Condiments are covered with lids when not in use. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Underneath cutting board directly in front of meatball hot holding unit was observed with food debris & dirts. Corrective Action(s): - Ensure Sanitation plan in washing, rinsing and Sanitizing Cutting boards in three Compartment Sink is followed. Violation Score:

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Old equipments were observed Stored at back storage area * Staff belongings observed on food prep and Storage areas. Corrective Action(s): - Have all old equipments out of premises to allow for more storage space * Have all staff belongings stored in a designated area.

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

Comments

This inspection done by EHO student. * The following Cold and hot holding units were measured and recorded: - - Walk-in freezer -11.3 deg.C - Hot holding for meatball sauce 65.0 deg.C - Hot holding for chicken noodles 63.0 deg.C - Beverage Cooler 4.0 deg.C * Three Compartment Sink Quat Sanitizer 200ppm Spray bottle Quat Sanitizer 200ppm * All handwashing stations were stocked with Liquid Soap and paper towel. Hot and Cold running water also observed. * Temperature log for all cold holding units recorded and maintained * General Sanitation is satisfactory * No Sign of pest activity noted at the time of visit NOTE: - Pest Company usually visits every month but hasn't visited since march due to COVID. * Employees were observed washing hands and changing gloves during inspection. COVID -19 SAFETY Precautions * Social distancing floor marking observed in premises * Three Kitchen staff member present during inspect had face mask on as social distancing not feasible in the kitchen area * Plaxiglass installed at Customer order/pay area * Hand sanitizer for Customer use noted for self-service pop dispensing unit NOTE --> With respect to the order of the provincial Health Officer, of June 19, 2020, if there is a self-service station on your premises, You must post signs reminding patrons to wash or sanitize their hands prior to touching Self-Service Unit. *Ensure Signs are posted to remind Customers to Sanitize hands prior to touching/dispensing from pop-unit.