INSPECTION REPORT Health Protection 236425

PREMISES NAME Subway #57253		Tel: (604) 599-7308 Fax:
PREMISES ADDRESS 103 - 13245 72nd Ave Surrey, BC V3W 2N4		INSPECTION DATE May 28, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurpinder Lally/Lehmber Lally		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket was measuring 0ppm QUATS at the time of inspection. Spray bottle was empty also. Corrective Action(s): Sanitizers were refilled in bucket and spray bottle during inspection. Ensure sanitizer is available at all times to sanitize food contact surfaces and test sanitize with test strips regularly. Inspection was done during lunch rush and staff had no time to change solutions. Corrective Action(s):

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

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

Comments

Comments: -Walk-in cooler: 4.0C. -Walk-in freezer: -18.0C. -Sandwich prep cooler: 4.0C. -Under counter cooler: 2.0C. -Beverage cooler: 4.0C. -Hot holding units (meatballs, soups) at 60C or above (internal temperature). -Thermometers were available and working in all cold-holding units. -Walk-in cooler and freezer had lights with plastic light cover. -Handwash stations (front prep are, washroom) were supplied with liquid soap, hot & cold running water and single use paper towels. -Three compartment sink was set up properly (wash, rinse, sanitize) and had enough sink plugs. -Dispenser for sanitizer had 200ppm QUATS. -QUATS test strips were available. -Equipment were in sanitary conditions and stored on drying racks. -Food storage was adequate, with all foods stored in tightly-fitted food-grade containers and date stamped. -All foods were stored off the floor, covered. -Vegetable slicers and choppers were maintain in sanitary conditions. -Knives, tongs and soup spoons were washed and sanitized after each rush (within 4 hrs). -Soda dispenser nozzle was in clean condition, free from mould or mildew. -No pest signs were observed during inspection. -Back door was shut to prevent pests entering. -Chemicals were stored away from all food items. -Permit was posted conspicuously. -FoodSafe Level 1 certified staff on-duty. -Employees practice good hygiene. Handwashing was frequently observed - GOOD> Recommendation: -Keep all administrative items such as coins away from dishwashing area to prevent mix up of containers. (ex. Coin container being used for food storage).