Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-AXRT4T
PREMISES NAME
Subway #15621
Tel: (604) 299-7838
Fax: (604) 299-7478
PREMISES ADDRESS
1895 Willingdon Ave
Burnaby, BC V5C 5R3
INSPECTION DATE
April 12, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Narinder Nijjar
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- All handwash stations had soap, paper towel, hot and cold running water (washrooms, front service area, 3 compartment sink in the back)
- Observed good hand wash practices at time of inspection.
- All coolers 4C or less (display case coolers x2 with inserts, 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 200ppm in container with cloths submerged in front service area and at source dispenser in the back area.
- 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. 3 drain plugs available.
- Reminded operator of foodsafe level 1 recertification requirements. Information pamphlet provided.