INSPECTION REPORT Health Protection RLAM-C55U3X

PREMISES NAME Subway #32336		Tel: (604) 589-1233 Fax:
PREMISES ADDRESS 103 - 12355 Pattullo Pl Surrey, BC V3V 8C3		INSPECTION DATE July 21, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Hothi		NEXT INSPECTION DATE July 26, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inserts of sauces, olives, lettuce, spinach, cheese stored in undercounter cooler at 8.9C measured with probe thermometer for less than 2 hours according to employee Corrective Action(s): Move all foods into cooler maintaining 4C or less. All potentially hazardous foods are to be stored at 4C or less. Date to be corrected: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knives used to cut subways at the front sandwich line were rinsed with water in the handsink Corrective Action(s): Utensils used to handle potentially hazardous foods at room temperature must be washed and sanitized as per sanitation plan every 4 hours or more. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front undercounter prep cooler fluctuates from 11-15c ambient air temp. Ice buildup on back wall Corrective Action(s): Service undercounter cooler to maintain 4C or less. Do not use to store potentially hazardous foods. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwashing stations contain hot and cold running water, liquid soap, and paper towel -Coolers measured 4c or less except one undercounter -Freezer measures -18C -Hot holding units measured above 60C -Temperature logs available -3 compartment sink available and equipped -200ppm quat sanitizer available in dispenser and buckets -Foods covered and protected from contamination -General sanitation is satisfactory -No signs of pest infestation