INSPECTION REPORT Health Protection LQUN-B3UUK9

PREMISES NAME Subway #14595		Tel: (604) 942-2001 Fax: (604) 942-2001
PREMISES ADDRESS 114 - 2540 Shaughnessy St Port Coquitlam, BC V3C 3W4		INSPECTION DATE August 21, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Surjit Saroya		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The u/c cooler below the microwave had perishable foods which were 9C. The food had been in the cooler over 3 hours. The temperature of the cooler is not monitored or recorded. Staff explained that all staff are aware that the cooler is too warm, and minimal food is stored in the cooler during busy times. After a busy time, staff take the temperature of the food, if it is 4C or colder they transfer the food into the walk-in-cooler. This is incorrect as the cooler is not consistently keeping food below 4C, and therefore bacteria will grow making it unsafe to consume. Corrective Action(s): Immediately throw away all perishable foods in the cooler. The cooler shall not store any perishable food items unless it can maintain 4C or colder at all times, and the temperature is recorded daily. During the inspection, staff discarded the food. Violation Score: 5

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

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C or colder; freezer was -12C; hot holding units were 60C; thermometers present; and temperatures recorded daily. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. The soap dispenser at the front service h/w sink is blocked by a coffee machine. Staff indicate that they access the soap dispenser by standing beside the hand sink. If our office receives complaints of improper hand washing practices, the coffee machine will have to be relocated so that the soap dispenser is easily accessible. - Quat sanitizer in spray bottle was 200ppm. - Foods stored in food grade containers; covered; labeled; date coded; stored in groups with proteins separate/below RTE foods; and 6" off the floor on shelves, racks, or platforms. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is good. - No signs of pests. - FoodSafe certified staff present. - Disposable gloves are worn and used correctly. Gloves are discarded after completion of a task and changing to a new task.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-B3UUK9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment