INSPECTION REPORT Health Protection JCRH-AYMTXC

PREMISES NAME Subway #27700		Tel: (604) 420-7489 Fax:
PREMISES ADDRESS 110 - 3292 Production Way Burnaby, BC V5C 4R4		INSPECTION DATE May 10, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steven Smith		NEXT INSPECTION DATE May 15, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored above 4C (as per code 308) in 2 door cooler. Internal temperature of food measured: -Pepperoni 10.4C -Salami 15.2C -Egg salad 14.7C -Teriyaki chicken 14.1C -Shredded cheese 15.9C -Rotisserie chicken stored in left sandwich prep cooler was 16C (recently transferred from 2 door unit) -Temperature monitoring not complete/recorded for today Corrective Action(s): Staff directed to discard product which was > 4C at the time of the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Temperature of 2 door cooler (under turbo chef and panini grill) was 16C. Food in cooler ranged from 10.4C to 15.9C. Corrective Action(s): -Repair cooler so that it is in good working order and capable of maintaining a temperature of 4C or colder. Do not store any food in cooler until it has been repaired and temperature verified to be 4C or colder. [Correction date: 15-May-2018] Violation Score: 9

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

Comments

-Premises maintained in sanitary condition. *Minor food debris noted under prep table adjacent to dishwashing sink. Ensure hard to reach areas are cleaned regularly. -Handsink supplied with hot and cold water, liquid soap and paper towel. -Coolers were at an acceptable temperature (4C or below) with the exception of the 2 door cooler noted in violation code 308 -Walk-in cooler: 2C -Sandwich prep cooler (left): 4C -Sandwich prep cooler (right): 3C -Walk-in cooler (Mac's - extra Subway product stored inside): 3C -Walk-in freezer was -14C and maintaining food in a frozen state. -Hot holding unit maintaining food >60C -Meatballs 63C -Soups: 67-75C -Quats sanitizer (200ppm) present from dispenser at 3 compartment sink for manual warewashing and present in spray bottle for sanitizing food contact surfaces. -Staff on duty knowledgeable about manual dishwashing procedures - wash/rinse/sanitize/air dry -One staff member present has completed Foodsafe level 1. -No signs of pest activity noted at the time of the inspection ***As noted in violation above, temperature monitoring not recorded for today. This is unacceptable. Temperature of food to be monitored according to food safety procedures to ensure potentially hazardous foods are maintained at safe temperatures and corrective action taken when temperature requirements are not met. Review food safety procedures with all staff***

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AYMTXC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment