INSPECTION REPORT Health Protection SSZO-CR7SRV

PREMISES NAME Subway #15368		Tel: (604) 420-7822 Fax:
PREMISES ADDRESS 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE April 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE May 08, 2023
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Some ceiling tiles are missing (one above the electrical panel, a few on top of walk-in freezer. Corrective Action(s): Ensure ceiling tiles are all in place to prevent pests from entering the facility. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is observed as a divider on racks on top of 3-compartment dishwashing sink. Corrective Action(s): Do not use cardboard as all surfaces must be durable, easily cleaned, and imperviuos to moisture. Remove cardboard. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Alot of boxes are observed at the back of the kitchen. An old light, unused fax machine and printer are also observed. Corrective Action(s): Check all items and remove items not required for this operation. Violation Score: 1

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

Comments

Walk-in cooler: 2.2oC Display cooler (with meats): 3.5oC Display cooler (with veggie): 2.6oC Undercounter 2-door cooler: 3.8oC Beverage cooler: 3.6oC Walk-in freezer: -13.6oC Soups: 62oC and 65oC No other hot holding at time of visit Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations at front and in washrooms General sanitation is satisfactory No signs of pests at time of visit Discussed manual dishwashing procedures with staff - Quats sanitizer is used to sanitize dishware Quats sanitizer in spray bottle is noted and at least 200ppm is detected in spray bottle Note: 1. Currently there is only one handwashing station in kitchen preparation area. There is a 3-compartment dishwashing sink and the lone handwashing station at the very front is too far. Install liquid handsoap and paper towel dispenser at 3-compartment dishwashing sink so that proper handwashing can occur at the back. 2. There is a commercial dishwasher next to the 3-compartment sink at the back. It has been indicated dishwasher has never been in use. This will be discussed at next follow-up inspection after file is reviewed.