INSPECTION REPORT Health Protection 241420

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashok Bhangu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: This is a repeat violation. Employee in charge yesterday was instructed to NOT cool containers of salad with seafood/meat/diary in front cooler. Egg salad was observed in the ront cooler, probed at 7.6C. The salad was prepared at 11 AM (5.5 hours ago). The front cooler had an ambient temerpature of 7-8C at time of inspection. Corrective action: The egg salad was moved to the walk-in cooler at time of inspection. Walk-in cooler had ambient temperature of 2C. Foods must be properly cooled to prevent the rapid growth of disease-causing bacteria. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): This is a repeat violation. Sanitzing pail had 0 ppm quaternary ammonium and the soiled wiping cloth was placed outside the pail on the table surface. Employee in charge yesterday was told to rountinely replace the sanitizng pail (i.e. every 4 hours) and to use a new wiping cloth. This has not be communicated to the other employees. Corrective action: Sanitizing pail was replaced with a newly prepared quats solution which contained 200 ppm quats residual. Ensure that the sanitizing pail is routinely replaced as the quats does dissipate once used. 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

- Front cooler was adjusted after previous inspection yesterday and achieved a temperature of 36F (2.2C) according to employee's temperature log conducted this morning. The cooler temperature rises to 7-8C when it is used during the day and when containers are placed inside to cool. - The cooler is not designed to cool large volumes of food, and cannot maintain 4C or less when this happens. All items should be cooled inside the walk-in cooler, NOT the front cooler. - Cooler has reduced to 4C after cooling food containers were removed and the doors left shut for 1 hr. Reminder: All hot potentially hazardous foods must cool from 60C to 20C in 2 hours and from 20C to 4C in 4 hours.