Subway on Ferry - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
103	Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: A valid Permit to Operate was not found at the food premises. Public health significance: holding a valid Permit to Operate ensures that the food premises has succesfully passed its initial inspection by an environmental health officer and continues to be regulated under the BC Food Premises Regulation for safe and sanitary operations. Permits must be posted in a conspicuous location that is reasonable viewable by the public. As such, the public will be allowed to make an informed decision about dining at the facility and ensure the operator has been permitted for sanitary and safe food handling practices. Corrective Action: Operator is to obtain a new valid Permit to Operate from the health authority and place the permit in a conscpicious location within the food premises.
206	Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Meatballs used for pizza subs and soups (i.e., chicken noodle and cream of broccoli) were stored in hot-holding units. The surface temperatures of all three hot potentially hazardous foods was measured at 44.4 °C (111.9 °F) using an infrared gun thermometer. The internal temperatures were measured at 50.2 °C (122.4 °F) using a probe thermometer which was disinfected before and after each use. The meatballs and soups had been stored for less than 2 hours. Public health significance: Most harmful microorganisms (pathogens) can grow and reproduce between temperatures of 4 °C (40 °F) and 60 °C (140 °F). This temperature range is considered as the "danger zone" and potentially hazardous food stored in the danger zone may result in the biological and/or chemical contamination of the food. Ingestion of contaminated food may lead to foodborne illnesses. Corrective Action: Operator (supervisor) discarded and replaced the small remaining volume of soap. The meatballs were reheated to an internal temperature of 74 °C (165.2 °F) for a minimum of two minutes and hot-held at no less than 60 °C (140 °F). Adequate surface and internal temperatures were verified via infrared gun and probe thermometers, respectively. Operator was instructed to continue to monitor the temperatures of the hot-held food and to discard and replace after two hours if food was stored at less than 60 °C (140 °F) in the hot-holding units.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Quaternary Ammonium Compounds (QUATs) sanitizer solution inside three-compartment sink and sanitizer bottles were measured at a concentration of 100 ppm and 50 ppm, respectively, via test strip. Public health significance: QUATs-based solutions effectively sanitize surfaces against microorganisms at concentrations of 200 - 400 ppm. QUATs-based solutions with concentrations below 200 ppm may not adequately sanitize surfaces against pathogens and increase the risk of food contact surfaces to be contaminated with pathogens that can lead to foodborne illnesses. Corrective Action: Operator was requested to dispensed QUATs solution directly from the container and mixed with potable water from the sink fixture to acheive a concentration between 200 and 400 ppm. The concentration of the new solution was tested by EHO and operator and measured to be 400 ppm. Operator contacted the sanitizer system provider for maintenance on the dispenser. Operator is to continue to directly dispense QUATs sanitizer solution from container and dilute with potable water inside sanitizing sink to achieve a concentration between 200 to 400 ppm. Operator is to test concentrations of the QUATs sanitizer and ensure it is adequate before using. This procedure is to be followed until maintenance or repairs can be done to directly use sanitizer dispenser. The QUATs solution inside sink and spray bottles must be monitored every two hours or when visibly dirty/cloudy to ensure the concentrations are maintained at an adequate level.
501	Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No supervisor or staff on duty could show proof of a valid FOODSAFE Level 1 certification or equivalent at the time of inspection. Public health significance: Adequate education and training on safe and sanitary food preparation and handling is an effective way to prevent the contamination of food and preventing the spread of foodborne illnesses and communicable diseases. Corrective Action: At least one supervisor or staff on duty must hold a valid FOODSAFE Level 1 certification or equivalent at all times during the facility's operation. Evidence of a valid FOODSAFE Level 1 certification must be made available to the environmental health officer. It is recommended that as many supervisors and staff to be certified in the event that the usual certified supervisor or manager is not on duty during that shift. Additionally, it is recommended that a copy of the valid FOODSAFE Level 1 certificate or equivalent to be stored and accessible within the food premises.