INSPECTION REPORT Health Protection AHEN-BKST2R

PREMISES NAME Subway #11642		Tel: (604) 583-7824 Fax:
PREMISES ADDRESS 110 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was above 4 degrees C for less than 2 hours in the under-the-counter cooler. Ham slices were at 7 degrees C, eggs were approximately 12 degrees C, and falafel was at 11 degrees C internal temperature at the time of inspection. Food products were placed into this fridge around 12 PM according to staff and in accordance with the date and time label on the food products. Staff mentioned that this refrigeration unit was at 37 degrees F earlier this morning and stocking too much products into the fridge may have moved the adjustment dial to a warmer setting. Corrective Action(s): Cold potentially hazardous food products (meat, thawed whole eggs and egg whites, falafel, and creamers for coffee) above 4 degrees C for less than 2 hours were moved into the walk-in-cooler. Under-the-counter cooler temperature was re-adjusted during the inspection. Make sure all cold potentially hazardous food is stored at or below 4 degrees C (40 degrees F). Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken roasts were measured between 9-11 degrees C internally in a hot-holding insert over a hot water bath. Staff stated that they had recently added this chicken into the hot-holding unit. Corrective Action(s): Staff reheated the chicken roasts to above 74 degrees C (165 degrees F) in the microwave and placed it into the hot-holding unit that was at or above 60 degrees C (140 degrees F). . Make sure all cold potentially hazardous food that is hot-held is first reheated/heated through the microwave to at least 165 degrees F (74 degrees C) and hot-holding unit is preheated to at least 140 degrees F (60 degrees C) before transferring the food into the hot-holding unit. This will help keep the food out of the danger zone (temperature range of 40-140 degrees F or 4-60 degrees C) where harmful bacteria can grow in the food and produce a toxin in it. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was available inside the sanitizer spray bottle. Corrective Action(s): Staff member refilled 200 ppm QUATS into the spray bottle and was directed to re-sanitize all dining tables. QUATS test strips were available on-site. Make sure these are used to check that there is at least 200 ppm QUATs sanitizer available in the spray bottle each day. 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 (CORRECTED DURING INSPECTION): Under-the-counter cooler was near 12 degrees C at the time of inspection. Corrective Action(s): Under-the-counter cooler was adjusted to a lower setting and was at 2.8 degrees C (at or below 4 degrees C) by the end of the inspection. Ensure the under-the-counter cooler is maintained at or below 4 degrees C (40 degrees F). Violation Score: 3

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

Comments

Both handsinks in the front service area and back prep. area were supplied with liquid soap, hot and cold running water, and paper towels. Handsinks in both washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, front sandwich ingredient coolers, and drinks cooler were at or below 4 degrees C (40 degrees F). Walk-in-freezer was at or below -18 degrees C (0 degrees F) Other hot-held food (soup and meatballs) were at or above 60 degrees C (140 degrees F) 200 ppm QUATS sanitizer was available from the dispenser at the 3-compartment sink. No signs of recent pest activity were evident at the time of inspection. Food was covered in storage areas. Food storage areas were in a clean condition at the time of inspection. Staff member with a valid FOODSAFE Level 1 certificate (valid until October 6, 2024) was working on shift.