INSPECTION REPORT Health Protection 259137

PREMISES NAME Subway #55832		Tel: (604) 588-7824 Fax:
PREMISES ADDRESS 9538 120th St Surrey, BC V3V 4C1		INSPECTION DATE August 4, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gurpinderjit Lally		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Tomato slice and cucumber/pepper/onion slicer in storage observed with food debris in hard to reach blade surfaces. Corrective action: Staff moved slicers to dirty rack for manual dishwashing at 3-compartment sink. Clean and sanitize these items, double checking that food debris in between blades has been removed prior to sanitizing. Removing all food debris ensures adequate sanitizer contact on the food contact surfaces so potential microbial contamination may be destroyed to lessen risk of incidence of food borne illness. Also, food debris on equipment in storage may provide conditions for bacterial growth at room temperature and may attract pests. Corrected During Inspection. Corrective Action(s): 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

Comments: Handsinks (in front and in washrooms available for staff use) were equipped with hot and cold running water, liquid soap and paper towels. Staff observed washing hands properly and at adequate frequency. Staff hygiene satisfactory: clean attire and wear hair coverings. FOODSAFE Level 1 trained staff onsite (expiry: July 4th, 2025) Food contact surface sanitizer bucket available at front and spray bottle in back. QUATS solution achieved 200 ppm with test strips. Bucket solution changed every 2 hours QUATS dispenser at 3-compartment sink achieved 200 ppm with test strips. QUATS test strips available. 3-compartment sink equipped with hot and cold running water and drain plugs (x3) Cleaned and sanitized equipment and utensils stored in a sanitary manner on clean dry racks/shelves. With exception of items in Code 302, equipment and utensils in storage were clean and well maintained. Staff knowledgeable about proper 3-compartment dishwashing method. Sanitizer logs maintained daily Walk-in cooler temperature at 3.0 C (required: at or below 4 C / 40 F) Walk-in freezer at -23.2 C (required: at or below -18 C / 0 F) Undercounter cooler at front measured 2.2 C Beverage cooler, self serve, at 4.0 C Sandwich coolers: probed items in inserts were at or below 4 C (eggs, tuna, marinated chicken, pesto and sliced tomatoes). Top cover lowered when not busy. Utensils stored with handles extending out of container. (not in contact with food) Meat balls hot held at 61.2 C (required: at or above 60 C/140 F) Hot held chicken soup at 68.2 C. No broccoli soup hot held at time of inspection Meat balls and soup reheated to between 68 C / 155 F and 74 C / 165 F. Precooked Meatballs and soup arrive from approved supplier frozen. Meatballs and soup are thawed in cooler at or below 4 C before reheating. Exterior bag surface temperature of broccoli soup thawing in cooler measured -0.4 C Meatballs and soup are time tracked and discarded after 4 hours of hot holding. Probe thermometer is available Temperature logs maintained twice daily. 10 AM record missing for today's date. Food in inserts and original packaging stored covered and protected from contamination in coolers/freezers and dry storage at least 6 inches off the ground In-use utensils (knifes, tongs, scoops) cleaned and sanitized approximately every hour. Cutting board sanitized with cloth soaked in QUATS between uses. Chemicals stored separately from food and food containers. Mop bucket stored without standing water. Mop sink and surrounding area organized and clean. No signs of pest activity during inspection. Pest control company contracted monthly. Previous month's report noted no pest activity. Overall sanitation of premises satisfactory: floors, ceiling and walls clean. Health permit posted at front.