INSPECTION REPORT Health Protection 252302

PREMISES NAME Subway #11642		Tel: (604) 583-7824 Fax:
PREMISES ADDRESS 110 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE April 22, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 29, 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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Spinach in prep cooler at front service area probed at 12C and sliced deli meat probed at 12C. Health rationale: Potentially hazardous foods stored above 4C are at risk of exponential microbial growth and/or toxin formation which can lead to foodborne illness. Corrective action: (Corrected during inspection): Immediately discard spinach and deli meat. Do not store any potentially hazardous foods in that prep cooler until temperature is maintained at 4C or lower. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: No sanitizer available at front service area for food contact surfaces. Sanitizer bottle was stored in the back area and measured at 100ppm QUATS concentration. Health rationale: Without adequate surface sanitizer, food contact surfaces are not being maintained in a sanitary condition which can harbor bacteria and can cause foodborne illness. Corrective action (Corrected during inspection): Replace sanitizer in spray bottle with 200ppm QUATS and place bottle at front area. Ensure surfaces for food contact are cleaned and sanitized frequently to remove potential pathogens and/or microbe growth. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: 1) Onions in back storage area placed directly on the floor. Health rationale: Onions are at risk of contamination if not stored off the floor (may also attract pests) Corrective action: Store onions and all foods off the floor to ensure they are not at risk of contamination. 2) Scoops for teriyaki chicken and chicken strips placed directly on top of food. Handles are in contact with food. Health rationale: Scoop handles are potentially contaminated by food handler. Direct contact between scoop handles and foods can cause foodborne illness. Corrective action: Ensure scoop handles are not directly in contact with food and are stored in a manner which does not introduce contaminants to the food. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Observation: A couple of flies observed in the back food preparation area. Sticky fly traps are in place. Health rationale: Flies are carriers of disease and can potentially contaminate food. Corrective action: Monitor fly problem and contact pest management company to ensure harbourage areas are mitigated and flies are prevented from entering premises and potentially contaminating food. Date to be corrected by: 2021/04/29 Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observation: Back storage room has accumulation of boxes and other clutter stored directly on the floor. Health rationale: Cluttered areas can harbour pests such as mice and cockroaches. Corrective action: Clean back storage room to ensure the area is not harbouring pests as well as to ensure hard to reach areas are easy to clean. Date to be corrected by: 2021/04/29 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation: Prep cooler at front service area at 12C. Operator set temperature lower. When checked at end of inspection, temperature was still at 12C. Health rationale: Coolers storing potentially hazardous foods which are not able to maintain 4C or lower can cause exponential microbial growth and/or toxin formation. Corrective action: Set temperature on cooler to 4C or lower or repair cooler if it is not able to maintain adequate temperatures. Ensure temperature logs are maintained as per food safety plan to monitor temperatures. Do not store any potentially hazardous foods in the front service cooler/prep cooler until it can maintain 4C or lower. Date to be corrected by: 2021/04/29 Corrective Action(s):

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

Comments

Observed during inspection: 1) Temperatures -Walk-in freezer at -18C. -Walk-in cooler at 4C (tuna probed at 4C) -Hot-held meatballs at 77C -Broccoli soup at 80C -Sandwich cooler adequate -Tuna probed at 4C -Chicken probed at 0C 2) Sanitation -Staff washroom adequate with soap, paper towel and running hot and cold water. -Handsink at back prep area and at service area adequate with soap, paper towel and hot and cold running water. 3-compartment sink available to adequately clean and sanitize dishes (with drain plugs) -Single-use containers stored off the ground and sanitary. 3) Storage -Chemicals stored away from foods -Good organization in cooler (all foods are covered and protected from contamination) -Meats are stored away from ready-to-eat foods 4) Pest control -No current pest management in place -Fly traps visible at back area -Back door tightly sealed to avoid mice entry (and other pests) 5) Administration -FoodSafe Level 1 trained employee on premises during time of inspection. -Operating permit visible.