INSPECTION REPORT Health Protection MBEK-B65UA6

PREMISES NAME Quiznos Sub #7833		Tel: (604) 531-7702 Fax:
PREMISES ADDRESS 310 - 2670 152nd St Surrey, BC V4P 1M8		INSPECTION DATE November 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aman Sarao		NEXT INSPECTION DATE November 09, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small metal insert of au jus was observed to be stored at ambient temperature next to the hot holding unit. Internal temperature of au jus was measured at 44 degrees C. It was stated that au jus was brought out over two hours ago and is reheated as needed. Corrective Action(s): Au jus discarded by staff at time of inspection. Ensure that potentially hazardous food is either kept hot at 60 degrees C or more OR it is kept cold at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Staff stated that au jus will be kept in the nearby prep cooler at 4 degrees C or less and small quantities will be reheated in the microwave when needed for an order. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Container of quaternary ammonium compounds (quats) sanitizer with wiping cloths was measured at 50 to 100 ppm quats. 2. Labeled spray bottle of quats sanitizer measured at 400 ppm quats or more. Corrective Action(s): Sanitizer solutions changed or diluted and were re-tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Change as often as needed to maintain these concentrations. Quats test strips that are within expiry are available on site. 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: One of two hot holding units is not functional, as stated by staff. Unit has been set aside and one hot holding unit is being used for hot held items. Smaller inserts are in use for each hot held food item. Corrective Action(s): Ensure that second hot holding unit is capable of maintaining food at internal temperatures of 60 degrees C or more. Have unit serviced or replaced as needed to meet this requirement. In the interim, ensure that all potentially hazardous foods are maintained under temperature control at either 60 degrees C or more, OR at 4 degrees C or less. Date to be corrected by: November 9, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Left preparation cooler measured 1 degree C (below) and 4 degrees C (above) - Right preparation cooler measured 1 degree C (below) and 3 to 4 degrees C (above) - Walk in cooler at 5 degrees. Monitor to ensure temperature reaches 4 degrees C or less; adjust or repair as necessary. - Open beverage and dessert cooler at 3 degrees C - Walk in freezer at -15 degrees C - Hot holding unit inserts measured at an internal temperature of 60 degrees C or more - Food is protected from potential contamination - Thermometers available for all cold holding units. A probe thermometer is available on site for internal temperature checks. - Hand washing stations (front and back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Proper hand washing and glove use by staff was observed at time of inspection - Three compartment ware washing sink is set up with 200 ppm quats available in third compartment. Three sink plugs available. - Equipment and utensils are stored in sanitary condition - General sanitation good - No signs of pest activity noted at time of inspection - Washroom maintained in clean condition - Daily temperature records maintained - FOODSAFE requirements met at time of inspection. Certificate available for staff member on site expires in 2020. - Permit posted at front