Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-AF9TNG
PREMISES NAME
Quizno's #674		Tel: (604) 543-7080
Fax:
PREMISES ADDRESS
403 - 15940 Fraser Hwy
Surrey, BC V3S 2W4		INSPECTION DATE
October 31, 2016		TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
Tai Bui & kim Ha Vo		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 5
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Telephone and money were placed on the deli slicer.
Corrective Action(s): Do not store phones or money on the deli slicer - items may potentially contaminate the deli slicer. Items were removed at the 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

-Walk-in cooler was at 2C.
-Walk-in freezer was at -15C.
-Prep cooler (left side) was at 5C (top and bottom) after the lunch rush.
-Prep cooler (right side) was at 4C (top and bottom).
-Front glass display cooler was at 4C.
-Hot holding unit was greater than 60C.
-Soup reheated in the microwave prior to being placed in hot holding unit. Ensure soup is stirred part was through reheat to ensure proper distribution of heat (74C minimum for reheating).
-Temperatures are checked and recorded daily. Accurate thermometers present in cold holding units.
-Cleaning and sanitizing carried out in 3 compartment sink. Quats sanitizing solution was tested at 200ppm.
-Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Good hand hygiene practices observed with regards to handwashing and single use gloves.
-Quats sanitizer pail was greater than 400ppm. Ensure manufacturer's instructions are followed when preparing sanitizing solution, Quats sanitizer greater than 200ppm may be toxic.
-Foods properly stored off the floor, covered, labelled, and protected from contamination.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
*FoodSafe level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca).
-Please contact the inspector if you have any questions or concerns.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCHW-AF9TNG
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: -Facility does not use margarine.
-Facility does not use oil.
-Other food items meet 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