INSPECTION REPORT Health Protection YTAN-CSTT58

PREMISES NAME Subway #23705		Tel: (604) 575-2424 Fax: (604) 575-2251
PREMISES ADDRESS 101 - 15141 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE June 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kam Dhanda		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): When reviewing how soup or meatballs are reheated prior to hot-holding, manager stated that the finish/cook temperature they check for is 152 - 153F. Corrective Action(s): The minimum temperature for reheating food items is 165F. Soup and meatballs must be properly reheated in the microwave until an internal food temperature of 165F or hotter is reached. Ensure all staff are aware of proper reheating (165F) and hot-holding (140F) temperatures. Temperatures and procedures were reviewed with staff onsite at time of inspection. A new batch of chickent noodle soup was reheated for hot-holding at time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Small knives were stored in drawer that was also used for storing scissors, the facility cordless phone, and other supplies. Corrective Action(s): Store all food and food-related equipment separately from non-food related items, to protect from contamination. Knives were washed, rinsed, and sanitized in triple-sink at time of inspection. 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

- Hand washing sinks were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm from dispenser and labelled spray bottles. Test strips available for monitoring. - Triple-sink available for manual warewashing maintained in sanitary conditions. Sink drain plugs available. - Coolers were measured at 4C or colder. - Freezer measured at -18C or colder. - All hot-held food items (soup, meatballs, marinara sauce) measured at 60C or hotter - Temperature records well-maintained and up to date. Accurate thermometers available for probing food and for refrigeration units. - Vegetable slicers maintained in sanitary conditions. - General sanitation satisfactory - Good food storage practices noted. All food stored off the floor, properly labelled and covered. - Dry storage areas satisfactory. - FoodSafe-certified staff onsite. - Regular pest control in place. No signs of pest activity noted at time of inspection.