INSPECTION REPORT Health Protection DNGG-BJ4UC8

PREMISES NAME Quiznos Sub #12248		Tel: (604) 298-7849 Fax:
PREMISES ADDRESS 4192 Dawson St Burnaby, BC V5C 0A4		INSPECTION DATE November 20, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Darred		NEXT INSPECTION DATE 12 Months
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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime and dirt accumulation noted around and behind grease trap area and under 3-compartment sink. - Grime and dust accumulation noted on clean equipment shelves beside 3 compartment sink area. - Grime and food debris accumulation noted under sandwich prep coolers. Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas. [Correction Date: November 30, 2019] Violation Score: 3

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

Comments

- Handsinks and washroom sink supplied with hot and cold water, liquid soap and papertowels. - Proper handwashing practices observed by foodhandlers at time of inspection. - Refrigeration Units operating at acceptable temperatures (≤4 deg C): - Open Display Cooler: 4 deg C - Right Prep Cooler and Inserts: ≤4 deg C - Left Prep Cooler and Inserts: ≤2 deg C - Walk-In Cooler: 4 deg C - Walk-In Freezer is maintaining food products in a frozen state: -13 deg C - Hot Holding Units (soups, gravy, meatballs): 61 deg C to 82 deg C - Temperature monitoring records appear maintained and up-to-date. Ensure that they are maintained as per the Food Safety Plan. - Food storage practices appears satisfactory. Storage is organized, food is protected from contamination. - Wiping cloths stored in 200 ppm Quats sanitizer. 200 ppm Quats sanitizer available in spray bottles for sanitizing food contact surfaces. Quats test strips available to verify sanitizer concentration. - Proper manual warewashing practices observed. 200 ppm Quats sanitizer used to sanitize food equipment. - Meat slicer and clean knives in storage appear maintained in a sanitary condition. - General sanitation of premises appears satisfactory unless otherwise mentioned. - No pest activity noted at time of inspection. - FOODSAFE requirements satisfied at time of inspection.