INSPECTION REPORT Health Protection LKIM-CZMQ73

PREMISES NAME Subway #13116		Tel: (604) 433-4742 Fax:
PREMISES ADDRESS 101 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE January 19, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Facility is currently undergoing renovations. . Corrective Action(s): Ensure renovations are completed. Exposed wood in food preparation areas (top of wall at partition) needs to be surfaced with tile or other non-absorbent suitable material. Finish renovations. NOTE: Ensure commercial grad wall mount liquid soap and single use paper towel dispensing unit are mounted in suitable area close to hand sink. Current area is acceptable but temporary. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - Light covers in place - Dipper well in use at time of inspection - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection