INSPECTION REPORT Health Protection 244580

PREMISES NAME Subway #28648		Tel: (604) 589-8782 Fax:
PREMISES ADDRESS 103/104 - 15976 108th Ave Surrey, BC V4N 5V6		INSPECTION DATE May 11, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Manjeet Sidhu		NEXT INSPECTION DATE November 11, 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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer had visible depris on slicing surface. Corrective Action: Staff rewashed slicing equipment at time of inspection. All food contact surfaces must be properly washed and sanitized to prevent pathogen growth and toxin production. Corrective Action(s):

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

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

Comments

Observations Handsinks & washroom facilities had hot/cold running water, liquid soap and running water. Employees observed handwashing at time of inspection Walk-in freezer measured at -18C Walkin cooler and under canter front cooler measured below 4C Prep line inserts at sandwich making area measured between 3-5C Lids had just been washed and sanitized and were replaced at time of inspection. Hot-holding of soup measured at 65C Quat sanitizer in spray bottle (labelled) measured at 200ppm 3 compartment sink was set-up at time of inspection and quat sanitizer measured at 200ppm Test trips are available Thawing of frozen items was observed in the walk-in cooler. Soup is microwaved to 165F and checked with probe thermometer, then placed in hot-holding unit Most food items come prepackaged and kept in walk-in cooler. Sliced vegetables are labelled and dated and covered. Temperature logs were available and well maintained All food items are equipment was stored off the ground Meatballs are also heated to 165F and hot held at 60C Facility is in good sanitary condition Food permit is posted and both employees had valid food safe training Leftover soup is discarded at end of the day.