INSPECTION REPORT Health Protection DSOG-AXKURW

PREMISES NAME Subway #63408		Tel: (778) 836-4000 Fax:
PREMISES ADDRESS 109 - 13737 96th Ave Surrey, BC V3V 1Z2		INSPECTION DATE April 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rob Gill		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Chili in steam hot holding unit measured at 51C. 2) Meatballs in tomato sauce in steam hot holding unit measured at 53C. Staff was not able to confirm how long the noted food items were being hot held. Corrective Action(s): The staff discarded the food items. All hot potentially hazardous food items must be stored at > or = 60C at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The waste bin was blocking easy access to the handwashing sink in the back of the kitchen. Corrective Action(s): Move the waste bin to the side or away from the handwashing sink. Make this sink easily accessible to wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE or equivalent trained staff on duty at the time of the inspection. Corrective Action(s): At least one FOODSAFE trained staff must be on duty at all times. Either schedule the shifts to include FOODSAFE trained staff or register one or more staff to FOODSAFE level 1. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All coolers (sandwich, walk in, undercounter, beverage) < or = to 4C. - All freezers (walk in) < or = to -18C. - All food items are stored in plastic insert containers with lids, dated, and labeled. - Daily temperature logs were available at the time of the inspection. No concerns with temperature noted. - All other hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizers available in spray bottles and designated buckets with presoaked wiping cloths at 200 ppm QUAT solution in the back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items (ie prepackaged chips) stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection.