INSPECTION REPORT Health Protection ANAN-ARSTZR

PREMISES NAME Subway #15484		Tel: (604) 522-1234 Fax:
PREMISES ADDRESS 323 Columbia St E New Westminster, BC V3L 3W6		INSPECTION DATE October 3, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # ANAN-ARRTNB of Oct-02-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (The display cooler has not been replaced since the last inspection. There were 2 ice packs under the meats. Regardless, several of the meats were above 4 deg C. Teriyaki ckn was at 9.4 degC; Ham and turkey was around 9 degC; Tuna was at 9 degC; Sliced ckn breasts were at 11.3 degC; Steak was at 10.6 degC; Pepperoni was at 13.4 degC; Salami was at 7.7 degC; Roast beef was at 7.9 degC; Rotisserie ckn was at 7.9 degC.)

Comments

On Follow-Up: -Soup's being stored at 65 degC. -Operator indicated that a repairman did come in last night to recharge the cooler. Provide me with a copy of the work order. The temperature of the meats in the display cooler is below 4 degC. As discussed, if the temperature starts rising again to above 4 degC, get it recharged again. Do not store PHF's in the cooler if it can't maintain a temperature of 4 degC or below. This is a temporary solution until the new cooler/hotholding units have been received and installed. Correction date has been extended to November 1st. -Copy me on the email regarding the order for the new coolers/hotholding units.