Fraser Health Authority



INSPECTION REPORT
Health Protection
JPAK-BJRQLD
PREMISES NAME
Subway #42071
Tel: (778) 895-7192
Fax: (604) 793-9091
PREMISES ADDRESS
8032 Lickman Rd
Chilliwack, BC V2R 3Z9
INSPECTION DATE
December 11, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Vikram Sachdeva
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]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prep cooler at the front preparation table was turned off. When inquired, staff stated that the store opens at 7 am, food transferred from walk-in cooler to the prep cooler. Internal temperature of foods at 8-11 C. Staff stated that the foods stay there until depleted. This is a serious food safety violation that must be corrected immediately.
Corrective Action(s): Required operator to have the cooler on at all times to maintain foods at 4 C or lower. All items at room temperature must not stay for more than 2 hours. The cooler was turned on at the time of inspection and turned setting to coldest setting. Temperature logs are kept and updated daily. Temperature started to drop significantly once the cooler was turned on.
Violation Score: 15

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

Overall sanitation is satisfactory
Hand washing station stocked with liquid soap and paper towel
Hot and cold running water available at all sinks
Three compartment sink used to clean and sanitize all utensils; third compartment was filled with QUAT sanitizer at 200 ppm
QUAT sanitizer available and in use at 200 ppm
All coolers other than noted above at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher
Staff wash hands frequently and use single use gloves; gloves are discarded after each use.
No sign of pests noted at the time of inspection