INSPECTION REPORT Health Protection JCHW-CCMPRB

PREMISES NAME Subway #28648		Tel: (604) 589-8722 Fax:
PREMISES ADDRESS 103 - 15976 108th Ave Surrey, BC V3R 7B9		INSPECTION DATE March 18, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasmeet Mavi		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Green mould was found on the under side of the shelving units in the walk-in cooler. Corrective Action(s): Ensure shelving units are cleaned and sanitized on a regular basis to prevent potential contamination of foods. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither of the three FOODSAFE Level 1 certified staff members were present at the time of inspection - this is a continuing violation. Corrective Action(s): In the absence of the operator, at least one person must have FOODSAFE Level 1 or equivalent training. Additional staff must be trained in FOODSAFE Level 1 or equivalent training or at staff must be scheduled properly. Staff member registered for a FOODSAFE Level 1 equivalent training session at the time of inspection. Staff member must successfully complete the course and post a copy of the certificate at the facility. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -19C. -Sandwich coolers were at 4C. -Under counter cooler was at 4C. -Front beverage cooler was at 4C. -Hot holding was greater than 60C. -Meatballs are cooked to 74C prior to hot holding. Hot foods are discarded after 4 hours. -Temperatures checked and recorded twice daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer tested at 200ppm. -Sanitizer pails were at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Slicers were in the 3-compartment sink for cleaning and sanitizing at the time of inspection. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.