INSPECTION REPORT Health Protection AKAO-CEXQNP

PREMISES NAME Subway #40364		Tel: (604) 514-0080 Fax: (604) 514-0095
PREMISES ADDRESS 59 - 20821 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE May 31, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wendy Cho		NEXT INSPECTION DATE 12 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): According to staff, soups are reheated in the commercial microwave to an internal temperature of 145 F before transferring in the soup warmer station. Corrective Action(s): Ensure that all foods that are cooked and cooled (e.g. pre-pacakged frozen soups) intended for hot holding are reheated to at least 165 F ( 74 C) prior to holding them hot at 60 C ( 140 F) or hotter. Violation Score: 5

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

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

Comments

* As discussed during previous inspections, do not store any soup takeout bowls and lids etc underneath the paper towel dispenser to prevent the risk of splashing water (contamination) when dispensing paper towels. Alternately, relocate the soap dispenser and paper towel dispenser on the adjoining wall. It is also recommended to keep any food items ( e.g tea bags) away from the hand sink drain. Walk-in cooler at 2 degrees C. Veggies preparation cooler < 4 C All cold cuts, cheeses and dressings maintained at 4 degrees C or below Hot holding of meatballs and soups >60 C. Walk-in freezer at -19 degrees C. Quats sanitizer at the dispenser tested 200 ppm Quats sanitizer in the spray bottle at 200 ppm. Hand wash station equipped with hot/cold running water, liquid soap and paper towels. General sanitation and maintenance is good. Dry storage areas clean and well organized. Temperature logs are up to date. Ensure to write down the food and cooler temperatures immediately after checking.