INSPECTION REPORT Health Protection DNGG-ATKUE8

PREMISES NAME Quiznos Sub #12248		Tel: (604) 298-7849 Fax:
PREMISES ADDRESS 4192 Dawson St Burnaby, BC V5C 0A4		INSPECTION DATE November 29, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bill Darred		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Walk-In Cooler: 5 deg C to 8 deg C (ambient temperature) - Internal food temperatures: <4 deg C to 5.5 deg C Corrective Action(s): - All cold potentially hazardous foods must be stored/ displayed at or below 4 deg C. [Correction Date: Immediately] Note: Walk-In Cooler: 5 deg C to 8 deg C (ambient temperature) at start of inspection. Unit ambient temperature ≤4 deg C by end of inspection, internal food temperatures ≤4 deg C by end of inspection . Operator advised that staff were re-stocking and organizing walk-in cooler at start of inspection. Inspection was conducted at the end of lunch rush. **When re-stocking and/ or reorganizing walk-in cooler, avoid leaving unit door open for prolonged periods. Keep unit door closed as much as possible to help unit maintain temperature at or below 4 deg C.** Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsinks are accessible and supplied with liquid soap, papertowels, hot and cold water. - Beverage Display Cooler (Milk): 3 deg C - Sandwich Prep Coolers and Inserts: ≤4 deg C - Walk-In Freezer: -19 deg C - Hot Holding (6-Insert Unit and 2-Insert Unit): 61 deg C to 82 deg C **Temperature monitoring records appear consistently maintained up until November 26, 2017. Staff could not locate records for the past 3 days. Start a new record week sheet immediately. Ensure that temperature monitoring records are maintained as per your Food Safety Plan** - Food storage practices appear satisfactory - storage is organized, food is protected from contamination. - Meat slicer and food equipment appear maintained in a sanitary condition. - Wiping cloths stored in 200 ppm Quats sanitizer. 200 ppm Quats sanitizer available in spray bottles. Quats test strips available to verify sanitizer concentration. - Proper manual warewashing practices observed - no concerns noted. 200 ppm Quats sanitizer used to sanitize food equipment. - General sanitation of premises appears satisfactory. - No pest activity noted at time of inspection. - FOODSAFE requirements satisfied. Discussed FOODSAFE expiry (December 2018) with operator. Visit www.foodsafe.ca for class schedules and refresher course information.