INSPECTION REPORT Health Protection KLIU-C4YVG2

PREMISES NAME Quiznos Sub #12248		Tel: (604) 298-7849 Fax:
PREMISES ADDRESS 4192 Dawson St Burnaby, BC V5C 0A4		INSPECTION DATE July 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bill Darred		NEXT INSPECTION DATE July 19, 2021
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Probed insert items in right prep cooler were above 4C: roast beef (11.7C), sliced ham (9.5C), sliced turkey (7.0C). Staff indicated that all inserts were refilled less than 2 hours ago. - All items were relocated to the left prep cooler that had an air temperature of 3C both insert level and undercounter. Facility is to work out of the left prep cooler only until the other cooler can be serviced to maintain 4C or colder. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right prep cooler that held sandwich fillings and dressings/sauces had an air temperature of 13.0C as per probe thermometer at the start of inspection. 25 minutes was allowed to pass to determine if cooler was undergoing a defrost cycle but temperature dropped only to 10.7C. Corrective Action(s): Service cooler so it can maintain an air temperature of 4C or colder. Date to be corrected by: July 19, 2021. Violation Score: 3

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

Comments

Routine - Walk-in cooler: 4C - Walk-in freezer: -19C - Left prep cooler and inserts: 3C - Right prep cooler and inserts: 10.7C (see violation 308) - Open display cooler: - Top level (dairy and desserts): 2.2C - Middle level (non-PHFs): 6.2C - Bottom level (non-PHFs): 8.6C **Do not store any PHFs such as dairy beverages in the middle and bottom level. Bottled/canned soft drinks, pasteurized juices and water are OK. - Hot held items: - 3 wells of au jus: 67C - Chicken soup: 65C - No other hot held items at the time. - Handsinks supplied with hot+cold water, liquid soap and paper towels. - Staff observed practicing proper hand hygiene. - 200ppm QUATS sanitizer solution available in 3 compartment sink, sanitizer buckets with wiping cloths submerged and in spray bottles. - Proper manual warewashing observed. Items were being air dried and submerged in sanitizing solution at time of inspection. - Food storage practices were satisfactory. Items were off the floor and protected from contamination. - Grease panels and drinks machine are cleaned and sanitized weekly as per manufacturer's instructions. - Meat slicer maintained in sanitary condition. - No signs of pests at time of inspection. - General sanitation satisfactory. - Temperature logs are maintained for food items in prep coolers. **Suggest to record temperatures for walk-in cooler and walk-in freezer as well. - Health permit posted in conspicuous location. - FOODSAFE certified staff on site. Report emailed after reviewing observations with staff on site. Signature not obtained due to COVID-19 protocols.