INSPECTION REPORT Health Protection MLUO-B6ZVW3

PREMISES NAME Subway #17227		Tel: (604) 859-7666 Fax:
PREMISES ADDRESS 18 - 2047 Sumas Way Abbotsford, BC V2S 8H6		INSPECTION DATE November 30, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurbir Gill		NEXT INSPECTION DATE December 06, 2018
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep line cooler was at 10-15 deg C. Temp. of this equipment at ~8:30 am was less th an 4 deg C (as noted in the temperature log). Two containers of sliced raw veggies, a bowl of individual creamers and a couple of squeeze bottles with dressings were moved to the walk-in cooler from this cooler. Corrective Action(s): Do not store any potentially hazardous foods (for example: deli meats, cheese, dairy, etc.). Service this equipment to ensure it can maintain temperature of 4 deg C or colder. Violation Score: 3

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

Comments

Health permit posted Hand sink supplied with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm in spray bottle and 3 comp sink. Walk-in cooler was at Walk-in freezer was at -17 deg C. Hot holding for meat balls and soup was above 60 deg C. Sandwich cooler: deli meats = 3-4 deg C.; veggies (olives) = 4 deg C. Temperature log was available and up to date. Dry storage area was organized. All food items were stored off the floor. No signs of pests noted at time of inspection. Ensure there is some pest control monitoring in place. Shift leader on-site has valid Food Safe 1 certification (expiry 2021). Staff were wearing clean uniforms and hair restraint. Washrooms were in sanitary condition. General sanitation was satisfactory.