INSPECTION REPORT Health Protection 228750

PREMISES NAME Subway #11642		Tel: Fax:
PREMISES ADDRESS 110 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE May 30, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle measured at 50ppm. Corrective action: sanitizer was refilled and measured at 200 ppm. Ensure that quats in spray bottle are maintained at 200 ppm to allow for effective sanitizing of surfaces. Test strips available on site and quats in 3-compartment sink tested once per day. Recommendation: test spray bottle sanitizer as well and /or replace more frequently to maintain 200 ppm. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand sink had no paper towels at the time of inspection. Corrective action: Hand sink was supplied with single use napkins during inspection. Operator stated that paper towels would arrive the next day in shipment order. Ensure that all hand sinks are supplied with hot and cold running water, liquid hand soap and single use paper towels at all times to facilitate proper hand washing. 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

Temperatures: -Walk-in cooler: internal temperature of food items probed at 2°C to 3°C. Interior fans were clean and all food items covered and stored off of the floor. Foods are date stamped. Cooler equipped with accurate thermometer. -Under counter cooler: internal temperature of food items probed at 4°C. Ambient temperature 2°C. Cooler equipped with accurate thermometer. -Insert tables: Foods probed in both insert tables at 2°C to 3°C. Insert tables covered when not in use. -Walk-in freezer at -20°C. -Hot holding soup at 75°C (internal), meatballs at 67°C (internal), chicken at 78°C (internal). -Standup drink cooler at 3°C. -Temperature records up-to-date and available for review. Temperatures measured 2x per day using a sanitized probe thermometers. -All foods obtained from approved sources. -Premises are connected to municipal water supply and sewage. Sanitation/chemical storage -Quats sanitizer measured 200ppm in 3-compartment sink. -All chemicals labeled and stored away from food. -All equipment and utensils stored in sanitary condition. -All equipment, utensils, and food contact surfaces are smooth, impervious to moisture, and easily cleaned. -All single-serviced utensils covered and stored off the ground. General -Front hand wash station supplied with hot and cold running water, liquid hand soap, and paper towels (single use). Both handwash stations easily accessible. -Staff use washrooms provided for patrons. Washroom hand sinks supplied with hot and cold running water, liquid hand soap, and paper towels. -No evidence of pests at time of inspection. Back door closed at time of inspection, no potential entry points observed. -Employees' uniforms clean and hair kept back. -Operator and staff FOODSAFE certified (Level 10.