INSPECTION REPORT Health Protection VCHN-B74V4R

PREMISES NAME Subway #15444 (Huston Rd)		Tel: (604) 951-7979 Fax:
PREMISES ADDRESS 101 - 7950 Huston Rd Delta, BC V4G 1A8		INSPECTION DATE December 3, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harbir Binning		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vacuum package of cooked steak observed thawing in the 1st sink at the back 3 compartment sink. Corrective Action(s): Ensure all frozen foods are thawed in an acceptable manner. Thaw under cold running water or in the cooler at or below 4 degrees C. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The only staff on duty does not have FOODSAFE level 1 or equivalent. Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. This is a recurring issue. Send additional staff to take FOODSAFE level 1 by January 31, 2019. Violation Score: 1

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

Comments

Routine inspection: Back and front hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in labeled spray bottles. Quats dispensed from chemical dispensing station at 3 compartment sink at ~400ppm. Verify quats concentration with available test strips. ***Discussed with staff on duty proper manual warewashing procedures. Wash, rinse, sanitize in 200ppm quats for 2 minutes then air dry all utensils and equipment.*** Preparation cooler inserts at or below 4 degrees C. Under the counter cooler at 4 degrees C. Hot holding at or above 60 degrees C. Walk in cooler at 3 degrees C. Walk in freezer at -18 degrees C. Temperature monitoring records maintained and available for review. Permit posted in plain view of the public.