INSPECTION REPORT Health Protection LKIM-AZVMXN

PREMISES NAME Subway (Guildford Mall)		Tel: (778) 867-5437 Fax:
PREMISES ADDRESS 1406 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashok Bhangu		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Staff observed to wash knife in front handsink. CORRECTED DURING INSPECTION - item washed in back three compartment sink with sanitizer solution. 2) Sanitizer solution in front bucket at concentration of less than 200ppm QUAT - CORRECTED DURING INSPECTION 3) Sanitizer solution in back three compartment sink at concentrations of less than 200ppm QUAT - CORRECTED DURING INSPECTION 4) Sanitizer solution coming from dispensing unit at concentrations less than 200ppm QUAT - CORRECTED DURING INSPECTION. Health Inspector switched containers. New container now dispenses correct amount of sanitizer solution. 5) Vegetable slicers not put away clean. Food Debris found on slicing components. CORRECTED DURING INSPECTION. Items moved to sink for washing. . Corrective Action(s): 1) Obtain additional knives for staff. At a minimum there should be double the number of knives in use at all times. 4) Examine sanitizer dispensing unit to determine source of problem. Dispensing unit may still require repair. 5) Ensure all crevices are cleaned for hard to clean items ***NOTE: Sanitizer solution must be tested daily. Staff did not know how to test solution. Ensure all staff are properly taught how to test sanitizer solution for 200ppm QUAT. . Violation Score: 15

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

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Hair restraints in use - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.