INSPECTION REPORT Health Protection AHEN-BF9T99

PREMISES NAME Subway #11642		Tel: Fax:
PREMISES ADDRESS 110 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE August 21, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the Manager/Operator's absence, no staff member on shift had a valid (unexpired) FOODSAFE Level 1 or equivalent course certificate. Staff mentioned that they are supposed to enroll into a FOODSAFE Level 1 course next week to renew their FOODSAFE level 1 training. This is a repeat violation. Corrective Action(s): Ensure that at least one staff member per shift has valid FOODSAFE Level 1 or equivalent course certificate in the absence of the Operator; Correct by September 4, 2019. A follow up inspection will be conducted after September 4, 2019. . Failure to comply with Section 10 of the Food Premises Regulation under the Public Health Act may result in enforcement action as per Fraser Health's progressive enforcement policy. . Refer to www.FOODSAFE.ca for information regarding FOODSAFE Level 1 courses. The FOODSAFE Level 1 course schedule from the Surrey Health Protection Office of Fraser Health was also provided. Violation Score: 1

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

Comments

Front service area: -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -Staff members were washing hands prior to preparing the sandwiches. -Under-the-counter cooler was at or below 4 degrees C (at 3.3 degrees C). -Both sandwich coolers were at or below 4 degrees C. Meat, cheese, and vegetable ingredients for sandwiches were at or below 4 degrees C internal temperature. -Drinks display cooler (with chocolate milk) was at or below 4 degrees C. Back preparation/storage area: -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -200 ppm QUATS sanitizer was available from the dispenser of the 3-compartment sink. -200 ppm QUATS sanitizer was available in a labelled spray bottle. -No signs of recent pest activity were present at the time of inspection. -Walk-in-cooler was at or below 4 degrees C. -Walk-in-freezer was at or below -18 degrees C. -Both upright coolers were at or below 4 degrees C. Washrooms: -Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Please contact the district Environmental Health Officer of Fraser Health if you have any questions.