INSPECTION REPORT Health Protection ABAI-BCZT4Y

PREMISES NAME Subway #15621		Tel: (604) 299-7838 Fax: (604) 299-7478
PREMISES ADDRESS 1895 Willingdon Ave Burnaby, BC V5C 5R3		INSPECTION DATE June 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Narinder Nijjar		NEXT INSPECTION DATE 5 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 Yes
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): Did not detect any sanitizer in the container at the front service area. Noted two wiping cloths on the counter. Corrective Action(s): Ensure sanitizer in container is changed routinely throughout the day (minimum once every two hours) to maintain minimum required concentrations (ie. 200ppm quat). 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

- Hand wash stations equipped with soap, paper towel, hot and cold running water. - All coolers 4C or less (display case coolers x2 with toppings, walk in) - Walk in freezer -18C - All hot holding 60C or higher (soup, meatballs..etc) - Temperature logs maintained up to date. - Reviewed proper heating/reheating procedures at time of inspection. Ensure foods are heated to minimum 74C before transferring to a preheated hot holding unit to be maintained at 60C or higher. - Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses. - All stored foods appeared protected (ie. off the ground, covered, lights in food preparation areas had covers..etc). - Meat slicer appeared clean at time of inspection. Staff said meat slicer is taken apart and cleaned/sanitized after each use. - General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection. - Quat sanitizer at source 200ppm. See violation code 302 above re: sanitizer in container with cloths submerged. - Test strips available to verify concentration of sanitizer solution. - Reviewed manual warewashing procedures at time of inspection. Ensure equipment is washed with soap/detergent and water, rinsed with clean water, fully submerged in sanitizer for two minutes, then air dried. Drain plugs available. - Operator has recertified foodsafe training.