INSPECTION REPORT Health Protection DSOG-AXQTUM

PREMISES NAME Subway #7665		Tel: (604) 562-4545 Fax: (604) 599-0576
PREMISES ADDRESS 137 - 12080 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE April 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Hothi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen roast beef meat being thawed at room temperature. The temperature was measured at 4C and still frozen. Corrective Action(s): The staff moved the roast beef inside the walk in cooler at 4C. Follow the proper thawing methods: - in icebath - inside coolers at 4C - in cold water Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All coolers (sandwich, walk in, undercounter) < or = to 4C. - All freezers (walk in) < or = to -18C. - All food items are stored in plastic insert containers with lids, dated, and labeled. - Daily temperature logs were available at the time of the inspection. No concerns with temperature noted. Note that you are missing the temperature of the back holding cooler. Ensure that temperatures of ALL refrigeration and hot holding units are recorded daily. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizers available in spray bottles and designated buckets with presoaked wiping cloths at 200 ppm Quat solution in the back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items (ie prepackaged chips) stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Please make copies of ALL FOODSAFE certificates and keep on site for review by the health inspector.