INSPECTION REPORT Health Protection LKIM-AYLN2U

PREMISES NAME Subway #17012		Tel: (604) 951-7809 Fax:
PREMISES ADDRESS 14806 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE May 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harmanjit Swatch		NEXT INSPECTION DATE May 18, 2018
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer solution from dispensing unit at concentrations of greater than 200ppm QUAT. Sanitizer solution is dispensed at unit at concentrations of 2500ppm. Sanitizer solution greater than 400ppm QUAT is not FOOD GRADE. Staff are manually dispensing sanitizer solution and diluting it with water until 200ppm QUAT is reached. (All dispensed QUAT sanitizer tested during inspection at concentrations of 200ppm QUAT) This is not practical and leaves room for error. Repair IMMEDIATELY. Have technician service QUAT dispensing unit. . Corrective Action(s): Repair IMMEDIATELY. Have technician service QUAT dispensing unit. . Violation Score: 15

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 - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Proper re-heating methods observed for previously cooked food items - microwave used and temperatures of greater than 72 observed - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition - Vegetable chopper stored in good sanitary condition - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.