INSPECTION REPORT Health Protection PKUR-CGRPTY

PREMISES NAME Subway #13855		Tel: () 594-7820 Fax:
PREMISES ADDRESS C - 11146 84th Ave Delta, BC V4C 2L7		INSPECTION DATE July 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 04, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer dispensing at 50-100 ppm at 3 compartment sink. Sanitizer spray bottle at 50 ppm for quats. Corrective Action(s): Quats sanitizer must be used at 200 ppm as per manufacturer's recommendations to properly sanitize dishes and food contact surfaces. Service dispenser so that is dispensing at 200 ppm. Correct immediately. In the interim, make a Quats solution manually (follow the label for mixing) for surface sanitizing and dishwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats sanitizer dispensing at 50 ppm. Corrective Action(s): Dispenser should be dispensing quats at a concentration of 200 ppm as per manufacturer's recommendation. Service dispenser immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Coolers not equipped with thermometers. Corrective Action(s): Ensure all coolers are equipped with accurate thermometers. Correct immediately. Violation Score: 1

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

Comments

Hand sink provided with hot and cold running water, liquid soap and paper towels. Walk in cooler at 4 degrees C or below. Walk in freezer at -14 degrees C (should be -18 C). Preparation cooler inserts at or below 4 degrees C. Undercounter cooler at 5 degrees C. Manager adjusted cooler temperature setting. Hot holding at or above 60 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Temperature monitoring record maintained and available for review.