INSPECTION REPORT Health Protection LKIM-BUJLX7

PREMISES NAME Subway #11425		Tel: (604) 299-0449 Fax:
PREMISES ADDRESS B - 6626 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE October 16, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simran Pawa		NEXT INSPECTION DATE October 20, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed to be sanitizing knives in front bucket of sanitizer solution. Pile of dirty knives on counter next to hand sink at front. Staff washing knives in front handsink. CORRECTED DURING INSPECTION - Staff informed washing and sanitizing at front handsink is not permitted. Back three compartment sink filled up and proper washing-rinsing-santizing occurred in back three compartment sink. . Corrective Action(s): Ensure all staff are trained in proper washing procedures. All equipment must be washed-rinsed-sanitized and air dried in back three compartment sink. Ware washing is not to occur in front handsink. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The two staff during inspection did not have Food Safe level one training. One staff member informed EHO she was to take Food Safe Level One training. . Corrective Action(s): Ensure at least ONE staff member has Food Safe level one training at all times. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - all items are reheated in microwave prior to placement in pre-heated warming units as confirmed by staff present during inspection - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - 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 NOTE: Subway Corporate Food Safety Plan not adhered to: Temperature logs for October 16, 2020 "AM" not recorded. Ensure Subway Corporate Food Safety plan is followed. This includes temperature logs and records. __________________________________________________________________________________________________________________________________________________________________________________________________ COVID-19 WORKPLACE SAFETY PROTOCOLS: - WCB Safety plan posted and available onsite for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - Floor stickers both inside and out observed, traffic flow controlled - Maximum seating of no more than 6 patrons in place NOTE: EHO measured all seating in restaurants. Currently the backs of seats are 2-3 feet apart. Currently seating does NOT comply with Provincial Health Orders: "10. There must be a distance of two metres between the backs of the seats of patrons seated at adjacent tables or booths, even if members of the same party are seated at adjacent tables or booths, unless the adjacent tables or booths are separated by physical barriers. ". Owners must ensure facility is FULLY COMPLIANT with all aspects of Provincial Orders. NOTE: EHO observed a patron self service beverage station that was supplied with beverage dispensing unit, stir sticks, lids, etc. without hand sanitizer in area or signs reminding patrons to sanitize hands prior to use. Currently patron self beverage drink station at facility which did not comply with Provincial Orders: "13. If there is a self-serve food or non-alcoholic drink station on the premises, a. hand washing facilities or alcohol-based sanitizers must be within easy reach of the station; b. signs reminding patrons to wash or sanitize their hands before touching self-serve food, drink or other items, and to maintain a two metre distance from other patrons, must be posted at the self-serve station; and c. high touch surfaces at the station, and utensils that are used for self- serve, must be frequently cleaned and sanitized. " Ensure bottle of hand sanitizer is moved to this area. Ensure signs are placed in this area reminding patrons to wash or sanitize their hands prior to touching drink dispensing unit, lids, stir sticks, etc. in this area. __________________________________________________________________________________________________________________________________________________________________________________________________ Environmental Health Officer to return to ensure Provincial Order is fully complied with.