INSPECTION REPORT Health Protection ABAI-BH3RXQ

PREMISES NAME Subway #13106		Tel: (604) 298-6100 Fax:
PREMISES ADDRESS 102 - 4161 Hastings St Burnaby, BC V5C 2J3		INSPECTION DATE October 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gary Sull		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One spray bottle in back food handling area was not working (ie. did not spray out any solution). Corrective Action(s): Repair/replace broken sanitizer spray bottle. Violation Score: 3

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

Comments

- Hand wash station in front service area and at 3 comp sink in back had soap, paper towel, hot and cold running water - Staff wear gloves in addition to washing hands. Gloves do not replace hand washing. Observed good hand washing practices in addition to glove use at time of inspection. - All coolers 4C or less (walk in, inserts... etc) - Walk in freezer -18C - Hot holding of soup and meat ball higher than 60C - Temperature logs maintained up to date - Premises does not process any raw meats. Reviewed proper heating procedures with staff. Foods are heated in microwave to 74C then transferred to a preheated hot holding unit. Ensure probe thermometer is sanitized between uses. - Sanitizer at source, spray bottles and in container with cloths submerged 200ppm. Quat test strips available to check sanitizer concentration. - Reviewed manual warewashing procedures with operator. No concerns. Drain plugs available. - Good general sanitation. No obvious signs of pests activity at time of inspection.