INSPECTION REPORT Health Protection 249996

PREMISES NAME Subway #44714		Tel: (778) 593-7550 Fax:
PREMISES ADDRESS 101 - 8050 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE September 4, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lehmber Lally		NEXT INSPECTION DATE September 06, 2020
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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer has dried food debris. Corrective action: Staff washed and sanitized vegetable slicer during inspection. Equipment must be adequately washed and sanitized to prevent microbial growth and/or toxin production which may cause foodborne illness. Corrective Action(s): Violation Score: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 3-compartment sink equipped with 1 drain plug. Staff mentioned drain plug is used for soaking and washing first and then drain plug is used in sanitizing sink to then sanitize the utensils/equipments. 3-compartment sink should be equipped with 3 drain plugs to facilitate adequate cleaning and sanitizing of the equipment/utensils in order to prevent food contamination due to unsanitary equipment/utensils which may then cause foodborne illness Date to be corrected by: 2 days 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

Storage -Adequate storage space available -All foods covered and stored at least 6 inches off the floor throughout the facility. -Clean equipments stored in sanitary condition, at least 6 inches off the floor. -First in First Out practise for food usage is followed. -Dry food storage is organized and maintained in sanitary condition. -Chemicals are stored separate from food. -Food inside cooler is dated and covered. Temperatures -All coolers measured below 4C -Freezer measured below -18C -Hot holding units (meatball & soups) measured above 60C -Temperature log is maintained and up to date -Thermometer present in cooler and freezer Sanitation/hygiene -Handwashing sink in kitchen and washrooms supplied with hot and cold running water, liquid soap and single-use paper towel. -3-compartment sink used for ware washing has drainboards on both sides. -Quaternary ammonia compound available in front and back area and measured at 200ppm QUATS. -Sanitizer at dispenser measured at 200 ppm QUATS -Mop sink is clean -Washroom is clean -Staff observed to wash hands, hair restrain is used, staff clothing is clean. Pest control -No sign of visible pest activity noted at time of inspection. Administrative/practices -FOODSAFE Level 1 available for staff on site. -Health permit posted -Staff explained thawing and reheating of food procedure. -Food is thawed in cooler 48 hr in advance -Food (meatballs) are heated in microwave to 74C and then placed in hot holding unit which maintains temperatures of 60C or above. Temperature is checked using a probe thermometer.