INSPECTION REPORT Health Protection CTIN-AZMV27

PREMISES NAME Subway #11425		Tel: (604) 299-0449 Fax:
PREMISES ADDRESS B - 6626 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE June 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simran Pawa		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meatball/tomato sauce stored in hot holding unit was measured at 53C for half an hour. Corrective Action(s): Directed staff to reheat the tomato sauce then hot hold. Ensure hot potentially hazardous food is stored at 60C or hotter. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Observed one knife with butter on the blade stored inside handwashing station and another used knife was stored beside the same handwash station. Operator informed that they wash the knives there and then sanitize the knives by soaking it in the red bucket of sanitizer that is usually stored by the handwashing station. Inquired for Sanitation Plans indicating this process but operator was not able to identify it and informed that she was following the same process as another store previously. 2) No paper towel by triple sink in the back. Corrective Action(s): 1) Knives removed. Handwashing station is used to wash hands only. Use th triple sink in the back for all manual warewashing. The sanitizer can be used to wipe down counters as all washed equipment and utensils can be soaked in the thrid compartment sink. 2) Staff refilled paper towel at time of inspection. Violation Score: 5

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

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

Comments

General: Handwashing station: soap, paper towel, hot & cold running water available (washroom airy dryer is operational) Walk-in cooler: 4C Walk-in freezer: -17C Sandwich coolers: 2-4C (probed several items such as chicken strips, sliced tomatoes, guacamole, hams) Undercounter cooler (dough): 3C Meatballs: 62C Soups (three types): 62 to 65C Pop/milk coolers: 4C Manual warewashing procedure reviewed, no concerns and setup is adequate Quats sanitizer at 200ppm, test strips onsite Temperature records are up to date Food storage is adequate General sanitation is good No apparent signs of pest noted at time of inspection *Reminder about Foodsafe expiry, please renew by July 29, 2018. For more info, please visit www.foodsafe.ca.