INSPECTION REPORT Health Protection ANAN-CVGS7R

PREMISES NAME Subway #43349		Tel: (604) 451-1782 Fax:
PREMISES ADDRESS 150 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE September 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: There is no handsink in the back prep area. The 3-compartment sink should can be used for handwashing as well. There's a paper towel dispenser at the 3-comp. sink but no soap dispenser. Corrective Action(s): Install a wall mounted soap dispenser at the 3-compartment sink. Violation Score: 3 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Delivered outstanding permit fee letter. Your fees are outstanding. Corrective Action(s): Ensure that fees are paid in full within 10 working days or a Closure Order will be issued. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Soup temperatures are not being recorded. There's no space dedicated for soup temperatures in the logsheet. Corrective Action(s): Make space on the logsheet for soup temperatures and start recording these as well. Ensure the time is being recorded as discussed. Violation Score: 1

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

Comments

General Observations: Foods in the sandwich line cooler are below 4 degC; 2-door undercounter cooler is at 3 degC; beverage cooler's at 4 degC Walk-in Freezer is at -18 degC; Walk-in cooler's at 2 degC Hotholding is above 60 degC. Handsink's fully equipped; washroom sinks are fully equipped. Manual dishwashing procedures are being followed. Temperature logs are being maintained except as mentioned above. Knives are stored in clean, empty slots under the prep counter. ENSURE THAT IN-USE UTENSILS ARE WASHED/REPLACED EVERY 4 HOURS. Pest Control is on contract. No droppings noted during the inspection. At least one of the staff on duty has FS Level 1 Certification NOTE: Caring about Food Safety is NOT equivalent to Foodsafe Level 1. All managers must have FS level 1 or equivalent certification. *report reviewed, signature not required*