INSPECTION REPORT Health Protection LKIM-BHUTGG

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashok Bhangu		NEXT INSPECTION DATE November 22, 2019
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths for counters stored in bottom of handsink. CORRECTED DURING INSPECTION - items discarded and replaced with new, clean cloths. . Washing cloths for three compartment sink in bottom of third sink. Filled with food debris. CORRECTED DURING INSPECTION - Items discarded and replaced with new, clean cloths. . Lack of sanitizer solution ANYWHERE upon arrival of inspector. Three compartment sink and front area lacking sanitizer solution. Staff claimed bucket had just been knocked over. Sanitizer solution in spray bottle less than 200ppm QUAT. CORRECTED DURING INSPECTION - Three compartment sink filled with sanitizer solution by inspector and bottle refilled. Staff obtained new bucket and filled it, placed at front. . Corrective Action(s): DO NOT store cloths at the bottom of sinks ESPECIALLY the handsink. Bacteria will multiply on cloths. Not a sanitary way of storing cloths. . Ensure new clean cloths are obtained as necessary. Facility has huge box full of these cloths. . Facility MUST keep third compartment sink filled with sanitizer solution to facilitate easy cleaning. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed to store knife in bucket of sanitizer solution. Once asked how the item was washed staff explained that knife was "washed" in handsink and then soaked in sanitizer solution. . Corrective Action(s): All utensils are to be WASHED-RINSED-SANITIZED-AIR DRIED in back three compartment sink. Front sink is for handwashing purposes only. Proper dishwashing requires all 4 steps. This is taught in FoodSafe Level One. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on underside of fountain drink dispensing units. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back three compartment sink faucet does not enable easy use of cold water. . Corrective Action(s): Repair back three compartment sink. As this sink is used for handwashing cold water must be available for use. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use observed - First In First out and date stamping methods observed in use - Hair restraints in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection