Fraser Health Authority



INSPECTION REPORT
Health Protection
RWOG-BB3RHQ
PREMISES NAME
Subway #25756		Tel: (604) 430-4441
Fax:
PREMISES ADDRESS
7645 Royal Oak Ave
Burnaby, BC V5J 4K2		INSPECTION DATE
April 9, 2019		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Arin Virk		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Routine inspection # RWOG-BB2UZ4 of Apr-08-2019
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Foods in the walk-in cooler measured 6C throughout inspection. Temperatures taken this morning state that the walk-in cooler was 37F.

Technician has been called and is expected to arrive within the hour.
Correction:
The walk-in cooler must be repaired so that it is able to achieve and maintain 4C/40F.

If the technician cannot repair the cooler:
- All potentially hazardous foods must be discarded.

A time-stamped receipt, describing the type of work done, from the technician must be provided at the follow-up inspection or all foods in the walk-in cooler will be discarded.
Comments

- Cooler was adjusted by staff member right after previous inspection and was able to reach 4C/40F; staff state that the cooler was monitored hourly to ensure temperature did not rise above 4C/40F again
- Temperature logs show walk-in cooler measured 37F at 7pm on April 8, 2019
- Refrigeration technician topped up gas April 9, 2019
- Walk-in cooler now measures 3C
- Receipt to be sent to the undersigned by end of the week (April 12, 2019)

- Soup hot holding units measured 67C

Reminder: At least one staff member on shift must have FOODSAFE Level 1 or equivalent