INSPECTION REPORT Health Protection VHUU-D3PUR3

PREMISES NAME Firehouse Subs		Tel: Fax:
PREMISES ADDRESS 2 - 32470 South Fraser Way Abbotsford, BC V2T 1X3		INSPECTION DATE March 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Kandola		NEXT INSPECTION DATE April 05, 2024
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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink beside the 3 compartment sink observed blocked by window cleaning equipment. Operator relocated cleaning equipment during the inspection. Corrective Action(s): Do not block handsinks. All handsinks must be accessible for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Several flies observed in the back of house. Corrective Action(s): Install a UV light trap. Ensure device is installed away from food handling areas to protect food and equipment from insect fragments. Correct by: April 2, 2024 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pooling water observed behind hot water tank. Operator indicated the hose is broken and a plumber has been contacted. Corrective Action(s): Repair hose and mop up water to prevent attraction of pests. Correct by: March 28, 2024 Violation Score: 3

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

Comments

Coolers at 4C or colder; freezer temperature satisfactory; hot holding at 60C or hotter. Temperature logs maintained. Handsinks supplied with hot/cold running water, liquid soap, and paper towels. QUATS sanitizer buckets measured at 200ppm. 3 compartment sink available for manual dishwashing. Sink plugs available. Meatball ladle and tongs stored in hot holding insert. *Ensure the water is changed out frequently and the container and utensils are cleaned and sanitized at once every 4 hours. Foods stored off the floor. Meat slicer not currently in use. Slicer broke yesterday and facility is waiting on a part (wiring). *Once repaired, ensure slicer is cleaned and sanitized prior to use. FOODSAFE certified staff on duty. Permit hand delivered during inspection. *Ensure is it posted in a visible location. NOTES: 1. Discussed changing the direction of manual dishwashing to ensure soapy water from handwashing does not contaminate clean dishes on the drainboard. 2. Ensure staff take their breaks in a designated area (eg. public dining area, desk). 3. Recommend installing additional hooks and/or shelves to store staff personal belongings.