INSPECTION REPORT Health Protection DSEA-CYF2CQ

PREMISES NAME Subway #31418		Tel: (604) 517-1278 Fax: (604) 517-1279
PREMISES ADDRESS K100 - 805 Boyd St New Westminster, BC V5X 1M3		INSPECTION DATE December 11, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich area undercounter cooler measured 10C (50F) ambient temperature at the time of inspection Corrective Action(s): Moved all potentially hazardous foods to walk-in cooler. Repair the cooler and ensure that it is able to keep contents <4C at all times. 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

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C) sandwich cooler (meat 2C veggie 1C), and undercounter cooler (10C) measured < 4 degrees C =Walk-in freezer measured -16C =Soup hot holding (79C) and meatball hot holding (63C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Surface sanitizer solution not readily available at the time of inspection. Sanitizer measured 200 ppm QUATS out of the dispenser. Ensure that a spray bottle is obtained for sanitizer. =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection. =Push slicer and deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification equivalent verified to be valid (expires September 2028) =Permit posted in the back of house. Move to customer area and post in a conspicuous location