INSPECTION REPORT Health Protection JCRH-AYLVC5

PREMISES NAME Quiznos Sub #12248		Tel: (604) 298-7849 Fax:
PREMISES ADDRESS 4192 Dawson St Burnaby, BC V5C 0A4		INSPECTION DATE May 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bill Darred		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Plumbing connection from drain of dishwashing sink is leaking. Basin underneath catching dripping water. Corrective Action(s): -Repair drain connection so that it is not leaking. [Correction date: May 16/18] Violation Score: 3

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

Comments

-Premises maintained in a sanitary condition. *Some build up of debris/grime noted under handles to line coolers. Scrub this area to remove build up. Recommend regularly cleaning and frequently sanitizing handles. -Handsinks supplied with hot and cold water, liquid soap and paper towel. Observed staff changing gloves and washing hands between. -Coolers were 4C or colder: -Walk-in cooler 3C -Prep table cooler (left) 4C -Prep table cooler (right) 3C -Pop/dessert cooler 4C -Thermometers present in coolers for monitoring temperatures. -Food stored in a manner to prevents contamination. -Walk-in freezer -18C -Hot holding units were maintaining food >60C -Soups 72-79C -Chicken 65C -Temperature records were up to date. *Ensure corrective action is recorded if required temperature is not met. -Quats sanitizer (200ppm) present in 3 compartment sink and spray bottles for sanitizing food contact surfaces (ie. cutting boards on prep coolers). Reviewed cleaning/sanitizing frequency for in use food contact surfaces (at least every 4 hours) -No signs of pest activity at the time of the inspection.