INSPECTION REPORT Health Protection LKIM-BCWMJA

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ashok Bhangu		NEXT INSPECTION DATE June 10, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vegetable patties at temperatures of 9 degrees Celsius. CORRECTED DURING INSPECTION - Items relocated to under counter cooler. . Corrective Action(s): Ensure vegetable patties are stored at temperatures of no more than 4 degrees Celsius at all times. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Lack of sanitizer solution upon arrival of inspector - CORRECTED DURING INSPECTION: Three compartment sink filled and front bucket filled. 2) Insert for knives dirty upon arrival of inspector. Mall had just opened. Item had not been cleaned from previous night. . Corrective Action(s): 1) Ensure three compartment sink and front bucket are always filled with 200ppm QUAT sanitizer solution 2) Insert for knives MUST be cleaned at end of night. DO NOT use knife inserts if they are not cleaned and sanitized in the mornings as bacteria can grow in this location without proper cleaning and sanitizing. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front insert Vegetable Cooler is NOT achieving temperatures of less than or equal to 4 degrees Celsius. External equipment temperature gauge reads: 59 degrees F (15 degrees Celsius). Vegetables in inserts are measuring internal temperatures of 7-9 degrees Celsius. Internal portion of unit measuring 3.9 degrees Celsius. . Corrective Action(s): Technician to service facility at 2pm today. Ensure all potentially hazardous items (vegetable patties) are kept in under counter prep cooler behind insert cooler until such time as insert cooler has been repaired. Ensure quick turnover for all cut vegetables - no more than 4 hours (any vegetables from opening remaining at 2pm today are to be discarded as they have been stored at temperatures greater than 4 degrees Celsius for 4 hours) Continue to monitor cooler unit. Ensure temperature of 4 degrees Celsius (40 degrees F) are maintained. .. Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - 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 - Two functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - reheated food items from microwave reached 90 degrees Celsius - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - 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 Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.