INSPECTION REPORT Health Protection JCRH-CWZV6R

PREMISES NAME Subway #13106		Tel: (604) 298-6100 Fax:
PREMISES ADDRESS 102 - 4161 Hastings St Burnaby, BC V5C 2J3		INSPECTION DATE October 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gary Sull		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: - Permit not present. - Valid decal present Corrective Action(s): - Locate permit and affix decal to permit. Post in a location that is visible to the public. If permit cannot be located, complete and submit form to request new permit. To be corrected by: 27-Nov-2023 Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer not present in 2 door undercounter cooler Corrective Action(s): - Supply thermometer to above noted cooler. To be corrected by: 03-Nov-2023 Note: Staff on duty reported thermometer has been ordered. Violation Score: 1

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

Comments

- Premises and equipment were well maintained in sanitary condition - Handsink was supplied with warm water (automatic faucet). liquid soap and paper towel - Coolers were operating at 4C or colder: - Walk-in cooler 3C - Sandwich line coolers 3C (veggie side); 4C (protein side) - 2 door undercounter cooler 4C - Beverage cooler 2C - Walk-in freezer -18C - Hot held foods were maintained above 60C. Chili 72C, Meatballs 68C, Soup 71C - Temperatures of cold holding and hot holding are checked and recorded twice daily. Records were up to date. - Food was stored in a manner to prevent contamination - Manual dishwashing procedures are followed using 3 compartment sink: - Hot water available - Plugs/stoppers present for sink to be filled - Quats sanitizer (200ppm) present. Test strips present to verify concentration. - In use wiping cloths kept in quats sanitizer solution. Concentration of solution maintained at 200ppm quats. - No signs of pest infestation were noted at time of inspection. Pest control contract is in place with regular service. - Foodsafe requirement met at time on duty. Staff on duty has Foodsafe level 1 equivalent certificate. Note: Upgrades to food premises were completed since previous inspection which include replacement of walk-in cooler, walk-in freezer and 2 door undercounter cooler with new units, automatic faucet for handsink, updates to wall finishes and lighting. Layout to premises is the same except access to food preparation area is now through the door to back storage/dishwashing area only. Entrance at sandwich preparation has been removed. No concerns at time of inspection. Submit updated layout to reflect changes.