INSPECTION REPORT Health Protection ECAO-B6ZVQR

PREMISES NAME Subway #7654		Tel: (604) 431-7949 Fax:
PREMISES ADDRESS 4747 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE November 30, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dishwash drying racks above 3-compartment sink are noticeably sticky with residue Corrective Action(s): Insufficient cleaning and sanitizing -these racks should be cleaned more regularly to prevent the buildup such as minimum weekly or as needed after contamination Sticky surfaces with food residue also provides a food source for pests such as fruit flies which has been a problem at your facility in previous inspections Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -2-door undercounter 2 deg C -Left preparation cooler 4 deg C -Right preparation cooler 4 deg C -display fridge 3 deg C -Hot held soup 62 deg C -Hot held meatballs 64 deg C Chemical Controls: -Sanitizer dispenser and QUAT towel buckets >200ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges and hot holders General Sanitation good In-Use Utensils: changed and dishwashed every 4 hours as per operator (this is the minimum) -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Yes Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access -detergent dispenser and paper towel dispenser available at 3-compartment sink for handwashing at middle compartment -okay NOTES: manager indicates she has FOODSAFE Level 1 certification as per last year taken at BCIT will verify on the database -have a copy of all worker FOODSAFE Level 1 certificates to facilitate verification -Conducted survey for evaluation of CFIA Romaine Lettuce Recall to the public