INSPECTION REPORT Health Protection AKAO-B6QUXC

PREMISES NAME Subway #29709		Tel: (604) 539-9803 Fax:
PREMISES ADDRESS 200 - 7150 200th St Langley, BC V2Y 3B9		INSPECTION DATE November 21, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chal Kim		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of soups in the warmer ranged from 57-59 degrees C. Corrective Action(s): Adjust the thermostat on the warmer so that soups are always maintained at an internal temperature of 60 degrees C or hotter at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Noticed staple pins being used to post notices and recipe cards on the wall above the food preparation table. 2. The tube light in one of the prep coolers is missing the protective sheild/light cover. Corrective Action(s): 1. Do not use staple pins, push pins or thumb tacks on bulletin boards near food preparation or storage areas. You may use strong plastic tapes instead to tape notices on the wall ( Immediately) 2. Replace the missing light cover/protective shield on the tube light ( Immediately) Violation Score: 3

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

Comments

Sandwich preparation coolers below 4 degrees C. All cold cuts, veggies and dressings stored below 4 degrees c. Walk-in cooler at 2.3 degrees C. Walk-in freezer below -18 C. Hot holding of meatballs > 60 C. Quats sanitizer at the dispenser and in spray bottles tested 200 ppm. Hand wash sinks supplied with liquid soap and paper towels. Temperature and sanitizer logs are up to date. General sanitation is satisfactory.