INSPECTION REPORT Health Protection DNGG-BL422H

PREMISES NAME Subway #15368		Tel: (604) 420-7822 Fax:
PREMISES ADDRESS 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE January 22, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Food insert containers are stacked immediately after washing instead of allowing to thoroughly air dry. Water and moisture accumulation noted on "clean" inserts. Corrective Action(s): - Allow food equipment to thoroughly air dry before stacking and putting away. - Separate containers and place on drain rack to air dry. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dirt, grime, and food debris accumulation noted under all front service area equipment - sandwich cooler, prep cooler, ovens, shelving, soda syrup shelving. - Back area and office area are cluttered and access to clean area is limited. Corrective Action(s): - Thoroughly clean above noted areas. - Remove clutter and thoroughly clean back area and office area. Organize storage area. [Correction Date: January 31, 2020] - Regularly maintain a high level of sanitation throughout the premises to prevent potential pest attraction and harbourage. - Organize storage and minimize clutter to facilitate cleaning of floors and pest monitoring. Violation Score: 3

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

Comments

- Handsink and washroom sinks provided with hot and cold water, liquid soap and papertowels. - Proper handwashing practices and appropriate glove use noted at time of inspection. - Walk-In Cooler: 3 deg C - Walk-In Freezer: -11 deg C - Products maintained in a frozen state. - Undercounter Cooler: 4 deg C - Cold Holding Inserts: ≤4 deg C - Beverage Cooler: 3 deg C - Hot Holding (Meatballs): 62 deg C to 65 deg C - Hot Holding (Soups): 61 deg C to 66 deg C - Temperature records appear maintained and up to date. - Food storage practices appear satisfactory - storage is organized, food is protected from contamination. - 200 ppm Quats sanitizer available from dispenser. - 200 ppm Quats sanitizer for sanitizing food contact surfaces available in spray bottles at food preparation areas. - Drain plugs available 3-compartment sink to facilitate manual dishwashing and sanitizing. - Manual warewashing and sanitizing procedures reviewed with staff at time of inspection. - No pest activity noted at time of inspection. - FOODSAFE requirements satisfied at time of inspection. *Ensure that at least one staff on duty has FOODSAFE Level 1 or equivalent in operator's absence. - Permit to Operate posted in a conspicuous location.