INSPECTION REPORT Health Protection ACHN-CWXSTR

PREMISES NAME Quizno's #2597		Tel: (604) 824-7944 Fax: (604) 824-7944
PREMISES ADDRESS 3 - 45609 Luckakuck Way Chilliwack, BC V2R 1A3		INSPECTION DATE October 25, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amy Rehill		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station blocked by items in the sink basin. Corrective Action(s): Please do not put any items in the sink basin. Staff removed items. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of tomato slices double stacked without lids. Bottom of one container touching the food of the container below it. Corrective Action(s): Do not double stack containers without lids. Containers now stored separately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed behind and underneath table/shelf where the drinks are stored. Corrective Action(s): Pull out all the drinks and equipment and sweep/clean. To be corrected by: Oct 27, 2023 Please routinely clean the back and underneath equipment. Violation Score: 3

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers 4C and below - All freezers -18C and below - Hot holding 60C and greater - QUAT sanitizer measure 200ppm in bucket and third compartment sink >>> One of the buckets measure 50ppm, staff refreshed once instructed - Three compartment sink available for manual dishwashing - No signs of pests - Staff has valid FOODSAFE certificate - Temperature logs available, temperatures checked and recorded three times a day. Note: - Do not double stack inserts in the prep cooler, this will prevent proper air flow. >>> All double stacked inserts removed - Reheating temperature for soups/chilies are not logged. Staff indicated that they only check the hot hold temperature when the store is ready to open. >>> Please double check reheating temperature when mircowaving the soups/chilies. Once the temperature reaches 165F (74C) then put the soups/chilies into the hot holding unit. >>> Log the reheating temperature under 'open'