INSPECTION REPORT Health Protection CQUY-CD3U45

PREMISES NAME Subway #14453		Tel: (604) 505-4742 Fax:
PREMISES ADDRESS 403 - 2764 Lougheed Hwy Port Coquitlam, BC V3B 6P2		INSPECTION DATE April 1, 2022	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Jagjit Sull		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No detectable chlorine sanitizer residual present in the sani-station solution at time of inspection. Corrective Action(s): Staff emptied sani-stuff solutions at time of inspection. Discontinue use of the sani-system solution and return to usage of manual warewashing method for cleaning and sanitizing knives. 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

-Follow-up inspection re: Sani-Station system for storing sandwich knives -Operator confirms that staff do not have test papers to confirm chlorine sanitizer concentration of the sani-stuff solutions -Operator confirms that staff have been instructed to use the sani-stuff solution to clean and sanitize knives at the sandwich prep table Communicated food safety concerns to operator, namely: 1) Employees are changing solutions at regular time intervals (ie. every 4 hrs) but have no way of confirming the actual sanitizer concentration in the Sani-stuff solutions. Food debris and residues will cause the sanitizing agent to rapidly dissipate, resulting in potential growth of pathogenic microorganisms in the solution. Chlorine sanitizer residual was undetectable (ie. 0ppm) at time of inspection. 2) Placing soiled knives directly into the solution after use introduces food debris, residues, and other possible contamination into the solution. The food residues can then be transferred to other foods through the use of the knives. This process also potentially introduces trace amounts of allergens and/or meat residues into sandwiches prepared for customers with allergies, food sensitivities, etc. -Contact Fraser Health Environmental Health Services for further information. -Provided business card to operator at time of visit.