INSPECTION REPORT Health Protection DSEA-BBQPT4

PREMISES NAME Subway #13105		Tel: (604) 526-2877 Fax:
PREMISES ADDRESS 521 6th St New Westminster, BC V3L 3B9		INSPECTION DATE April 30, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operator has obtained health operating permit, however it is posted in the back kitchen. Corrective Action(s): Post operating permit in plain view of the public. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas; -under shelves in the walk-in cooler -around the condenser under the sandwich cooler -under the POS station and behind the cup holders -under shelves in the dry storage area Corrective Action(s): clean the rodent dropping areas thoroughly. sanitize the areas and clean these areas on a more frequent basis. Follow ALL recommendations of the pest control professional. Due May 05 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grime noted in the following areas; -under the dry storage shelves -under the shelves in the walk-in cooler -between the rotating slicer holder and counter top -dust underneath the sandwich cooler condenser Corrective Action(s): Clean the above noted areas. This must be conducted on a more frequent basis. due: May 05 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 3 staff members on site at the time of inspection of which no one was able to produce a valid FOODSAFE level 1 certificate. Corrective Action(s): Minimum of 1 staff member on site must have a valid FOODSAFE level 1 certificate during operations. Certificate must be available to confirm validity. Violation Score:

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), undercounter cooler (3C), front drink cooler (4C), and sandwich cooler (4C) measured < 4 degrees C =Walk-in freezer measured -14 degrees C =Soup hot holding (62C) and meatball hot holding (85C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution at 200 ppm QUATS available out of dispenser =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.