INSPECTION REPORT Health Protection VCHN-CZBSBV

PREMISES NAME Firehouse Subs Kennedy Heights		Tel: Fax:
PREMISES ADDRESS 8651 120th St Delta, BC V4C 6R4		INSPECTION DATE January 9, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kim Kandola		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, sanitizer container with wiping cloths stored in solution 0ppm quats. 0ppm quats dispensed from the chemical dispensing station at the 3 compartment sink. Bulk quats sanitizer container in holder at 3 compartment sink empty. Corrective Action(s): Staff had ordered the bagged bulk quats sanitizer in error. Staff transferred quats product from the bag into the empty container. Quats adequately dispensing now at 200ppm at the 3 compartment sink. 3 compartment sink setup for manual warewashing and available for use in container with wiping cloths stored in solution. Reminder to verify quats concentration with test strips. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. 3 compartment sink available for use. Deli slicer available for use and maintained in a sanitary manner. Mop sink available for use. Pest control services in place. Glass door cooler at or below 4 degrees C. Both preparation cooler inserts at or below 4 degrees C. Lower sections at or below 4 degrees C. Hot holding at or above 60 degrees C. Back area 2 door coolers (2) at or below 4 degrees C. Freezer at -21 degrees C. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection.