INSPECTION REPORT Health Protection CSWY-C5LQ9N

PREMISES NAME Subway #17012		Tel: (604) 951-7809 Fax:
PREMISES ADDRESS 14806 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE August 5, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harmanjit Swatch		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tomato slicer stored clean on shelf in preparation area observed with food debris between the blades. Corrective Action(s): Slicer was placed in sink to clean. Ensure all food contact surfaces are adequately cleaned and sanitized to prevent bacteria growth. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff unable to show documentation that they have taken FoodSafe Level 1 or its equivalent. Corrective Action(s): Ensure a copy of required documentation is kept on site for the inspector during visits. At least one staff member every shift must have FoodSafe Level 1 or its equivalent. Visit FoodSafe.ca to register. Violation Score: 1

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

Comments

Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel - Premises in excellent sanitary condition - All refrigeration units holding 4 C or below - Freezers holding -18 C or colder - Hot holding units at 60 C or higher - No signs of pests - Chemicals observed stored separately from food - Light covers in place - Permit visible - QUAT sanitizer in food preparation area at 200 ppm - QUAT sanitizer at dispenser at 200 ppm - Temperature records maintained - Staff wearing hair restraints - Personal items kept in separate location from food - Foods covered in cooler and freezers - Proper defrosting techniques witnessed - Staff correctly explained cleaning dishes using the three-compartment sink method Results of inspection communicated to operator