INSPECTION REPORT Health Protection ADIG-CSUU2B

PREMISES NAME Subway #11299		Tel: (604) 857-1188 Fax:
PREMISES ADDRESS B110 - 26361 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE June 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Baljit Sidhu		NEXT INSPECTION DATE June 21, 2023
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat balls in marinara sauce between 50-52C surface temperature. Around 1hr mark. Water temperature in basin is 52C. Corrective Action(s): EHO instructed staff to turn up the temperature. Temperature was around 59-60C towards the end of the inspection. Instruct staff which dial setting to use for appropriate temperature. Ensure all staff on all shifts understand what the safe, correct temperature is. Hot holding is 60C. Instruct staff on all shifts how to take temperature, interval and how to record. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer available. Staff unsure of sanitizing frequency for surfaces or prep areas. Staff unsure if sanitizing was completed at opening 7AM or at end of shift at 10AM or at all. Sanitizer bucket is dry. Every food prep surface appears to have food residue. 2. Abundance of bottles, stacked containers pilled up around the hand sink. Corrective Action(s): 1. Equipment and food prep surfaces typically sanitized every 2-4hrs if being handled or used continuously at room temperature OR depending on your approved Corporate Sanitation Plan. Review your Sanitation Plan. Review with all staff on every shift. Review how to test sanitizer level with your staff. Bucket was refilled by EHO during the inspection. Operators cleaned and sanitized all surfaces during the inspection. Thank you. 2. Bottles and containers were picked up and removed during the inspection. Thank you. Do not stack dirty items around the small space around the hand sink. Keep the hand sink free and clear. Ensure you wash your hands as frequently as possible. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some plastic containers for food storage (direct food contact surface) for the line coolers (small bins) appear to be cracked, chipped, or showing significant signs of wear and cracking that food residue (brown color) is accumulating along the cracks. Corrective Action(s): Discard/replace food containers with ones that are in good repair. Inventory and ensure all equipment is in good repair and made of cleanable surfaces. Date to be completed by: Today. Violation Score: 3

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

Comments

Hand wash sink supplied with liquid soap and paper towels in dispensers. Cooler, Walk in <4C. Cooler, Line and sandwich prep <4C. Hot holding unit for soup >60C. Sanitizer from wall dispenser >200ppm Quats (400ppm). Please note that 200ppm is required. 3 compartment sink sanitizing >200ppm Quats (400ppm). No signs of pests at the time of inspection.