Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-B4PQXM
PREMISES NAME
Subway #15621
Tel: (604) 299-7838
Fax: (604) 299-7478
PREMISES ADDRESS
1895 Willingdon Ave
Burnaby, BC V5C 5R3
INSPECTION DATE
September 17, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Narinder Nijjar
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10
Critical Hazards: Total Number: 2
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand sink at three compartment sink in the back did not have soap in the dispenser. Staff member immediately changed the soap container for the dispenser.
Corrective Action(s): Ensure hand wash stations are fully equipped with soap, paper towel, hot and cold running water at all times.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed food handler sneeze upon start of inspection and only change gloves. Instructed staff member to wash hands.
Corrective Action(s): Glove use does not replace proper hand washing. Ensure staff properly wash hands.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Washrooms and front service area hand sinks were fully equipped
- All coolers 4C or less (display case coolers x2 with inserts, walk in)
- Walk in freezer -18C
- All hot holding 60C or higher (soup, meatballs..etc)
- Temperature logs maintained up to date.
- Reviewed proper heating/reheating procedures at time of inspection. Ensure foods are heated to minimum 74C before transferring to a preheated hot holding unit to be maintained at 60C or higher.
- Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses.
- All stored foods appeared protected (ie. off the ground, covered, lights in food preparation areas had covers..etc).
- Meat slicer appeared clean at time of inspection. Staff said meat slicer is taken apart and cleaned/sanitized after each use.
- General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection.
- Quat sanitizer 200ppm in container with cloths submerged in front service area and at source dispenser in the back area.
- Test strips available to verify concentration of sanitizer solution.
- Reviewed manual warewashing procedures at time of inspection. Ensure equipment is washed with soap/detergent and water, rinsed with clean water, fully submerged in sanitizer for two minutes, then air dried. 3 drain plugs available.
- Operator has not taken the foodsafe recertification. Information pamphlet was provided at last routine inspection. Have recertification completed within 2 weeks and send proof to the undersigned.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ABAI-B4PQXM
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:
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