Fraser Health Authority



INSPECTION REPORT
Health Protection
JVIK-ARFSXV
PREMISES NAME
Subway #11200
Tel: (604) 824-0272
Fax:
PREMISES ADDRESS
45280 Luckakuck Way
Chilliwack, BC V2R 3C7
INSPECTION DATE
September 22, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Jatinder Badyal
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Ensure paper used to reheat meats are discarded after each use and not left in the microwave. Papers are intended for single use.
Sanitizer prepared at 200ppm quats
All temperatures meet health requirements
Discussed dishwashing procedures
No signs of pest activity at time of inspection
Hand sink equipped
Bathrooms maintained & handsinks equipped
General cleanliness is good
Observed appropriate hand washing
Temperature logs maintained
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JVIK-ARFSXV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments: sauces checked
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment