INSPECTION REPORT Health Protection 247957

PREMISES NAME Quiznos Sub #12248		Tel: (604) 298-7849 Fax:
PREMISES ADDRESS 4192 Dawson St Burnaby, BC V5C 0A4		INSPECTION DATE July 31, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Bill Darred		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 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 (CORRECTED DURING INSPECTION): Walk-in cooler storing foods at greater than 4 deg. C. -Air tempearture measured 6.0 deg. C -Internal temperature of salami and chicken noodle soup (for July 31 - Aug. 2 per label) measured 7.7 deg. C and 8.7 deg. C using probe thermometer. Workers indicate that walk-in cooler is frequently opened and closed throughout the day, especially during rush hour. New stock arrives each day to be stored in cooler. Date To Be Corrected By: Immediately Corrective Action: -Repair/adjust walk-in cooler so foods are maintained at 4 deg. C or less. Monitor cooler temperature on a regular basis. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of chili sauce in hot-holding unit measured 53.2 deg. C using a probe thermometer. -Worker notes that chili sauce was placed in unit this morning. -Temperature log indicates last check was at 9:30am. -Inspection took place after 2:15pm. Hot foods must be stored at temperatures greater than 60 deg. C to minimize bacteria growth. Date To Be Corrected By: Immediately Corrective Action: -Discard container of chili sauce. Corrective Action(s):

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

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

Comments

This inspection done by an EHO student. Comments: -Hot-holding units beside front hand sink: -Chicken soup: 66 deg. C -Broccoli soup: 64 deg. C -Soup in left corner: 61 deg. C -Left cooler unit: 4 deg. C -Right cooler unit: 3 deg. C -Hot-holding units between line coolers storing foods at greater than 60 deg. C. -Beverage display cooler: 5 deg. C (contains no PHFs) -Coldstream freezer: -19 deg. C. General Comments: -Hand sinks have hot/cold running water, liquid soap, and paper towels. -Quats sanitizer concentration in spray bottles, wiping cloth bucket, and dispenser measure at 200ppm using test strips. -Worker demonstrates adequate knowledge of dishwashing using a 3-compartment sink. -Workers are changing gloves and washing hands on a frequent basis. -No signs of pest activity. -Overall sanitation of premies is good. -Slicer equipment and knives are clean and well maintained. -Food organization is satisfactory. -Food is stored off the ground and covered. -Temperature logs are maintained. *Workers are aware of recall of "Imported Red Onions from USA" issued July 31st by CFIA. Do not use Imperial Fresh - Red Jumbo Onions (imported since May 24, 2020) with following product codes: #8399925 and # 8313967. -Workers not that affected products have already been pulled off shelves. *Refer to CFIA website for more information. *Wash and sanitize containers storing onions. COVID-19 Comments: -Discussed COVID-19 Safety Plan with workers. Safety Plan was not available on site. *Control measures are in place, but needs to be in written form. See WorkSafeBC website for template of the Safety Plan. (www.worksafeBC.com). -Workers are wearing face masks. -Customers are encourage to use a napkin (provided at the entrance) to open front door. -2m physical distancing markers noted on ground. -No self-serve beverages from dispensers allowed. -No tables available for customers to dine in. Outdoor seating with proper physical distancing is available instead. *Ensure max occupancy limit for premises is posted. *Ensure COVID-19 Safety Plan is posted for workers and public to view. *Regularly check WorkSafeBC website for information and updates regarding COVID-19.