INSPECTION REPORT Health Protection VCHN-D3LT7Q

PREMISES NAME Subway #23954		Tel: (604) 520-0170 Fax: (604) 520-0175
PREMISES ADDRESS A-10 - 1080 Cliveden Ave Delta, BC V3M 6G6		INSPECTION DATE March 22, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 28, 2024
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several food products in inserts at left preparation cooler at ~5-7 degrees C. Corrective Action(s): Discarded the following in inserts for more than 2 hours: - Sliced cooked chicken internal food temperature 9 degrees C. - Shredded beef 6 degrees C. - Shredded turkey 7 degrees C. - Tuna salad at 8 degrees C. - Salamis 6-9 degrees C. - Jalapeno sliced cheeses at 8 degrees C. Close lid on unit when not in use and do not fill inserts to more than half. Ensure all cold potentially hazardous foods are kept at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Several food products in inserts at preparation cooler (left) at 5-9 degrees C. Digital display on unit reading 42-43 degrees F. Corrective Action(s): Adjust cooler to a colder setting and/or service the left preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Correct immediately. In the interim, fill inserts to half only and any food left over after 2 hours must be discarded. Violation Score: 3

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

Comments

Routine inspection: Hand sink provided with liquid soap and paper towels. 3 compartment sink available for use. 200ppm quats dispensed from the chemical dispensing station. 200ppm quats available for use in labeled spray bottle. Deli slicer (new) is cleaned on a regular basis. Sanitized with 200ppm quats. Dry storage area is clean and organized. Walk in cooler at or below 4 degrees C. Walk in freezer at defrost cycle ambient air temperature -6 to -14 degrees C. Monitor and ensure -18 degrees C or less. Hot holding above 60 degrees C. Preparation cooler (right) inserts at 4 degrees C. Beverage cooler at 1 degrees C. Temperature monitoring records maintained and available for review. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection.