INSPECTION REPORT Health Protection JCHW-B57SNR

PREMISES NAME Subway #50417		Tel: (604) 597-9488 Fax:
PREMISES ADDRESS 103 - 15905 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 3, 2018	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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back area handwash station did not have liquid hand soap or single use paper towels. Corrective Action(s): In each area where food is prepared, a handwash station which is easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels must be available to allow staff to properly wash hands. Liquid hand soap and paper towel dispensers were refilled at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff on-site at the time of inspection have FoodSafe Level 1 certificates issued prior to July 29, 2013. Corrective Action(s): FoodSafe Level 1 certificates issued prior to July 29, 2013 expired on July 29, 2018. In order to meet the FoodSafe Level 1 requirement, at least one person on-site must have a valid FoodSafe Level 1 or equivalent training. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Sandwich prep coolers were both at 4C. -Undercounter cooler was at 4C. -Front upright cooler was at 4C. -Hot holding was greater than 60C. Food is rapidly reheated in microwave to 74C prior to hot holding. -Temperatures checked and recorded daily. -Cleaning and sanitizing carried out in 3-compartment sink. Quats sanitizer dispenser tested at 200ppm. Sink plugs built into sink. -Front handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing proper single use glove practices. -Quats sanitizer spray bottles properly labelled and tested at 200ppm. Spray bottle present in each food prep area. -Vegetable cutter/grater was found to be clean and sanitary. -Foods properly 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.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B57SNR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment