INSPECTION REPORT Health Protection TSTY-AH4TZE

PREMISES NAME Subway #60205		Tel: (604) 644-1693 Fax:
PREMISES ADDRESS 2525 160th St Surrey, BC V3S 9N6		INSPECTION DATE December 29, 2016	TIME SPENT 0.8 hours
OPERATOR (Person in Charge) Jagjit Sull		NEXT INSPECTION DATE January 02, 2017
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer was measured at 50-100ppm in cloth bucket. Corrective Action(s): Replaced with solution at 200ppm. Ensure this is maintained at 200ppm in order to ensure efficacy of sanitizer product. 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: Quat sanitizer dispenser is operating at approximately 100ppm. 200ppm concentration is required for this product. Corrective Action(s): Have the unit serviced and adjusted to dispense at 200ppm by Monday (2nd January 2017). Call for reinspection once fixed. Continue to dilute sanitizer to 200ppm manually from concentrate (and test using test strips) until reinspected. Violation Score: 3

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

Comments

*General sanitation excellent. No pest issues observed during inspection. *Cooler and freezer temperatures satisfactory (upright cooler/freezer in kitchen, sandwich line cooler, under-counter cooler and front drinks coolers). Thermometers available in each unit. *Temperature records kept up to date. *Hot holding of meatballs measured at >60 C. *Soup warmer unit switched off during inspection (end of product). Temperature not tested - ensure this is also maintaining food at 60 C or higher. *Food Safe requirements met at time of inspection. *Knives, slicers and other utensils stored and maintained in clean condition. *Full 3-compartment warewashing methods in use. *Hand sinks equipped with warm water, liquid soap and paper towels. *Note: ensure ice/drinks machine is cleaned and sanitized on a regular basis (unit is sealed and on an automated cleaning system). *Portioned food stored in dated and covered containers in coolers. *Dairy and meat products checked during inspection were within best-before dates.