INSPECTION REPORT Health Protection DSOG-AQWSRJ

PREMISES NAME Subway #34848		Tel: (604) 542-2448 Fax: (604) 542-2448
PREMISES ADDRESS 101 - 2255 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE September 5, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There were metal trays inside the designated handwashing sink at the back of the kitchen. Corrective Action(s): The staff removed the metal trays. The handwashing sink must be clear of any obstructions. This sink is designated only for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE certified staff on duty. Corrective Action(s): Ensure to have at least one FOODSAFE certified staff on duty at all times for proper food handling practices. Provide copies of FOODSAFE certificates on site for review by the health inspector. Violation Score: 1

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

Comments

- General sanitation is good. - All handwashing stations (front, back) stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, undercounter, prep) < or = to 4C - Freezer (walk in) < or = to -18C - Hotholding units > or = 60C - 3 compartment sink available for manual dishwashing. Sanitizer available at 200 ppm Quat solution. Do not store any dirty dishes or equipment inside the sanitizing compartment of the sink. - Surface sanitizer available in spray bottle and in bucket with presoaked cloth at 200 ppm Quat. Ensure to have surface readily available both in the back and front of the kitchen. - Dry storage area is good. - No signs of pest activity.