INSPECTION REPORT Health Protection JCHW-BNQQF7

PREMISES NAME Subway #7752		Tel: (604) - Fax:
PREMISES ADDRESS 120A - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE April 16, 2020	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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of meatballs was at 54C. Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Meatballs were reheated to greater than 74C at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had no detectable sanitizer concentration. Corrective Action(s): Quats sanitizer must be maintained at 200ppm to allow for proper sanitizing of surfaces. Quats sanitizer spray bottle was refilled and tested at 200ppm at the time of inspection. 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: Employee did not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): While in operation, at least one employee in the facility must have FOODSAFE Level 1 or equivalent training. Either train staff in FOODSAFE Level 1 or equivalent training or reschedule staff accordingly. Violation Score: 1

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 at 4C. -Under counter cooler was at 2C. -Customer area cooler was at 3C. -Walk-in freezer was at -18C. -Hot holding of soup was greater than 60C. -Temperatures checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer dispenser was at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff displayed good handwashing and single use glove practices. -Equipment generally clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns. -Staff signature not required at this time due to the COVID-19 Pandemic.