INSPECTION REPORT Health Protection JCRH-C5JV7H

PREMISES NAME Subway #43349		Tel: (604) 451-1782 Fax:
PREMISES ADDRESS 150 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE August 3, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE August 10, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous foods were being stored in 2 door undercounter cooler above 4C. Temperatures of products measured with probe thermometer were: Steak 11.8C, Teriyaki chicken 11.8C, Salami 12.7C. Staff member on duty was unsure how long the products had been in this cooler; however, stated they had been in the unit since before she started her shift which was 2 hours prior. Corrective Action(s): - Staff member was advised to discard products (1 insert of steak, 1 insert of teriyaki chicken, 1 insert or salami) and this was verified at time of the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - A few packages of crackers which were stored in the cabinet under the handsink had chew marks in them. No other evidence of damaged food products noted. - Minimal droppings were noted under pop syrup shelving Corrective Action(s): - Discard packages of crackers. [Completed at time of the inspection] - Store food products in pest proof containers. - Clean up droppings and sanitize area where droppings noted. - Continue to monitor for any further activity and ensure droppings are cleaned up immediately if present. - Pest control contract is in place with monthly service. Follow all recommendations of Pest Control Technician. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Hole/gap in wall noted around pipe in cabinet under front handsink which can allow pest/rodent entrance Corrective Action(s): - Fill gap to prevent pest entrance. Steel wool can be used. [Date to be corrected by: 11-Aug-2021] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - 2 door undercounter cooler was operating at 14.1C (air temp) and not maintaining food at or below 4C Corrective Action(s): - Repair/service cooler so that it is capable of maintaining food at 4C or colder. Do not store any potentially hazardous foods in cooler until it has been repaired/serviced and is capable of maintaining foods at 4C or colder. [Date to be corrected by: 06-Aug-2021] Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Only one staff member present at the time of the inspection. Staff member has not completed Foodsafe level 1 Corrective Action(s): - Ensure an adequate number of staff have completed Foodsafe level 1 so that in the Operator's absence there is one staff member present who has completed Foodsafe level 1 or equivalent. [Date to be corrected by: 30-Sept-2021] Violation Score: 1

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

Comments

- General sanitation satisfactory - Handsink supplied with hot and cold water, liquid soap and paper towel - Staff/public washroom supplied with hot and cold water, liquid soap and paper towel. Load paper towel in dispenser so that it can be dispensed in a sanitary manner without handling the roll. - Walk-in cooler 3C - Sandwich line coolers maintaining products at 4C or colder. - Walk-in freezer -15C - Hot holding temperatures of potentially hazardous foods was 60C or higher - Soup 62C - Meatballs 64C - Quats sanitizer present from dispenser at 3 compartment sink for manual warewashing sanitizing step. Concentration measured 200ppm. Staff member on duty knowledgeable about manual warewashing procedures. - Quats sanitizer present in spray bottle. Concentration measured 200ppm. Covid Protocols: - Self serve beverage station in use. - Alcohol based hand sanitizer present for customer use nearby station - High touch surfaces are cleaned and sanitized hourly with Peroxide multi surface cleaner and disinfectant. Action Required: Post sign reminding patrons to wash or sanitize their hands before touching self-serve drink items. This is required by the Provincial Health Officer Order. Note: Signature of recipient not required on inspection report. Inspection observation reviewed with staff member on duty and a copy of the report was provided at the end of the inspection.