INSPECTION REPORT Health Protection JCHW-AXJSFC

PREMISES NAME Subway #50417		Tel: (604) 597-9488 Fax:
PREMISES ADDRESS 103 - 15905 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bun Au		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer and cutter were found to have food debris from previous use. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Some items may need to be presoaked for a longer period of time prior to cleaned and sanitizing. Items were presoaked for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): A bottle marked "Oven Cleaner" will filled with degreaser (blue/purple solution). Oven cleaner is pink in colour. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse. Bottle of degreaser was emptied at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Sandwich prep coolers were both at 4C. -Undercounter cooler was at 4C. -Walk-in freezer was at -18C. -Hot holding was greater than 60C. Hot potentially hazardous foods rapidly reheated to 74C prior to placing into hot holding unit. -Temperatures checked and recorded twice daily. -Cleaning and sanitizing carried out in 3-compartment sink. Sink plugs built into sink unit. Test strips available and sanitizer strength tested daily. -Quats sanitizer dispenser was tested at 200ppm. -Both Quats sanitizer spray bottles were tested at 200ppm and labelled. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Back area soap dispenser plunger is broken and needs to be replaced. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. A few ants observed in the back kitchen area. -Washroom clean and sanitary. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date on certificate) expire on July 29, 2018. In order to meet the FoodSafe Level 1 requirement, FoodSafe Level 1 certificate must be valid/not expired. -Please contact the inspector if you have any questions or concerns.