INSPECTION REPORT Health Protection DSEA-AQRUXQ

PREMISES NAME SFU Subway		Tel: (604) 710-0365 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE August 31, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder S Parhar		NEXT INSPECTION DATE September 05, 2017
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): According to staff meatballs for sandwiches are reheated in the microwave to 155 to 160F the transferred to the hot holding unit. Corrective Action(s): Ensure that all reheated foods are cooked to a minimum temperature of 165F. Always check internal temperatures with a probe thermometer. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich cooler contents found to be 6-10 degrees C internal temperature. Corrective Action(s): Food products moved to working undercounter and upright cooler. Facility was closing for the day. Temperature records indicate that the cooler contents measured approx 2 degrees C 2.5 hours prior. monitor the cooler and ensure that it is repaired if it unable to maintain contents <4 degrees C (40F) at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mechanical dishwasher not operational at the time of inspection. Machine broke down 2 days ago according to staff. Staff were able to demonstrate proper manual warewashing procedures Corrective Action(s): Repair the dishwasher. Ensure that it is fixed and capable of sanitizing dishware with minimum temperature of 71C at the plate surface. Must show minimum 180F on the gauge Violation Score: 9

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =undercounter coolers (4C both), upright cooler (3C), and drink cooler (3C) measured < 4 degrees C =chest freezer measured -18 degrees C =Meatball hot holding (65C) measured > 60 degrees C. Soup not available at the time of inspection =2 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution at 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. note: permit not posted (only current fiscal year decal posted). Locate the health operating permit from Fraser Health and have it posted in a conspicuous location. If unable to locate, order a reprint from Fraser Health at 604-918-7677.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-AQRUXQ
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: Sandwich bread audited. product meets transfat restrictions
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