INSPECTION REPORT Health Protection 248359

PREMISES NAME Subway #11299		Tel: (604) 857-1188 Fax:
PREMISES ADDRESS B110 - 26361 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE August 6, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Baljit Sidhu		NEXT INSPECTION DATE January 06, 2021
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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meatballs in front hot holding unit measured at an internal temperature of 57C Corrective Action(s): - temperature of unit increased and water level raised by operator - Meatballs reheated in microwave and achieved a temperature of 74C, returned to hot hold unit. - Ensure hot holding unit maintains food at 60C (140F) or hotter and maintain water level. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knife for cutting bread being stored directly in sanitizer solution between uses, this poses a hazard of chemical contamination of food. Corrective Action(s): - Empty storage unit for knives of sanitizer, store utensils dry only and wash and sanitize utensils and unit every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed under and around stainless steel back prep table and dishwashing area. Items obstructing cleaning also noted in these areas. Corrective Action(s): - Clean in hard to reach areas identified during the inspection and remove all items that discourage proper cleaning. Date To Be Corrected By: 2020/08/07 Violation Score: 3

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

Comments

* Ensure food is reheated to 74C (165F) before moving food to hold hold units. Stir food while reheating. * Turn on and allow hot holding units to heat up before transferring food to the unit. - Refrigeration units are holding food at 4C or colder - Soup hot holds units keeping food at 60C or hotter - QUATS sanitizer in spray bottle and bucket measured at 200 ppm residual. - Handwashing station supplied with hot and cold water, soap, and paper towels - Freezer holding foot at -18C or colder - Temperature records maintained - COVID-19 Plan in place.