INSPECTION REPORT Health Protection DKAL-C3S8CZ

PREMISES NAME Ambros Subway		Tel: (604) 575-1160 Fax:
PREMISES ADDRESS 106 - 19188 72nd Ave Surrey, BC V4N 1M9		INSPECTION DATE June 3, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Satinder Sandhu		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives used for cutting subway sandwiches were dirty. Used knives were stored for re-use in the knife stand. Corrective Action(s): Staff re-washed and sanitized all knives at the time of inspection. Ensure that used knives are not replaced in clean containers for reuse. This can pose a health risk through cross-contamination of food items. Reusing dirty knives can transfer allergens from one sandwich to another or spread foodborne illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) There was no sanitizer available in any food preparation area. The red sanitizer bucket was empty and kept by the hand washing sink. 2) The dispenser did not dispense adequate sanitizer levels. The sanitizer test strip did not detect any QUATS. 3) The third sink for ware washing was filled with sanitizer, as per the employee present on site. The sink was tested have no detectable QUATS. The employee informed that all dishes that were drying on the racks were run through this sink (with no sanitizer). 4) The QUATS sanitizer bottle hooked to the dispenser was completely empty at the time of inspection. The staff did not know when it ran out. Corrective Action(s): The inspector spoke with the owner over the phone and reminded them that these violations can warrant a closure of the facility. He asked the staff member to comply with all corrective actions. Staff brought household bleach to the site. 1) The inspector showed staff how to prepare food grade sanitizer. 5 mL of bleach per 1 L of water is to be used. The sanitizer pail was tested to have 200 ppm chlorine residual. The staff was asked to temporarily close the facility and sanitize all food contact surfaces. 2) The sanitizer dispenser tubes had lots of air bubbles clogging the tube. The operator was advised to bring in a technician who could prime the tubes. DATE TO BE CORRECTED BY: June 4, 2021. 3) The third sink was fully drained and re-filled to half-way. It was estimated that half of the sink was about 20 L of water. 100 mL of bleach was added to obtain about 200 ppm chlorine residual. Staff was asked to re-sanitize all previously washed dishes at the time of inspection. 4) Staff replaced the empty sanitizer bottle but could not get the dispenser to function due to the clogged tubes. Ensure the supply of sanitizer is monitored regularly to prevent this in the future. Violation Score: 25

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: The facility's permit was not posted. Corrective Action(s): Staff was asked to locate the permit and arrange to post it somewhere it could be seen by the public. Date to be corrected by: June 4, 2021. Violation Score: 1

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

Comments

Routine inspection conducted. Facility had only one staff member on site who was handling a large in-flow of customers, deliveries, ware-washing, and the violations noted by the inspector. It is recommended that the operator reconsider their staffing numbers for safe food handling. Temperatures: - Walk-in cooler: 1C - Walk-in freezer: -20C - Preparation coolers -inserts (2): </=4 - Under-counter coolers (2): <4C - Hot holding (soup): > 60C - Hot holding (sauce): 60C *Hot held items are reheated to 74C in the microwave-oven before being placed in the hot holding unit. - Thermometers were available Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - 3-compartment sink had functioning plugs. - Vegetable chopper was in good sanitary condition. No food debris was noted around the blades. - Overall sanitation was satisfactory (under counters, behind equipment, and in hard to reach areas). - Staff was observed washing their hands frequently between tasks. *see violations above* Storage: - Items were covered and labelled with dates inside the coolers. - Food was stored off the floor. An exception was made for the delivery boxes that came in at the time of inspection. These were moved into the coolers by the end of the inspection. - Chopped produce and ready to eat foods such as dressings were stored on top shelves. Bottom shelves were used for boxed deliveries. - No pest activity was noted at the time of inspection. Administration: - Staff mentioned that they have their FoodSafe level 1 certification but no copies were shown on site. Ensure copies are kept on site for review or posted with the Permit. Inspector will verify the certification in their next visit. - Temperature logs for coolers and freezers were up to date. COVID-19 Safety: - Dine-in was closed voluntarily - Signs for physical distancing and masks were posted - Staff was wearing masks - COVID-19 safety plan was available on site NOTE: maximum occupancy signs should be posted at the front and back entrance doors Inspector will return to follow-up. Signature not required due to the COVID-19 pandemic.