INSPECTION REPORT Health Protection MLUO-D4EPF3

PREMISES NAME Subway #12988		Tel: (604) 850-5997 Fax: (604) 850-5997
PREMISES ADDRESS 31221 Peardonville Rd Abbotsford, BC V2T 6K9		INSPECTION DATE April 17, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manjit Gosal		NEXT INSPECTION DATE April 25, 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: paper towels dispenser at the hand sink missing; paper towel roll is handled by employees Corrective Action(s): install paper towel dispenser to avoid touching the entire roll Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One of the lights in the back area burnt out. Inadequate lighting for food preparation and cleaning Corrective Action(s): Replace burnt out light in the back. Violation Score: 1

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

Comments

Inspection conducted with practicum trainee hand sink supplied with liquid soap and paper towels; hot & cold water available *food storage temperature - beverage cooler, walk-cooler, sandwich cooler at/below 4 deg C - walk-in freezer at or below -18 de C -hot holding unit for soups/meat balls above 60 deg C (internal temp) -thermometer presented in the fridges *maintenance and sanitation -washrooms in good sanitary condition and well supplied -Quats sanitizer in spray bottle and sani-buck at 200 ppm -3 compartment sink available for manual dishwashing -no signs of pest activity observed at the time of inspection -meat slicer in good sanitary condition -facility well-organized and free of contamination -food items stored off ground *employee hygiene -observed employees washed hands -employees wearing clean uniform and hair net *administration -permit posted in a visible location -FoodSafe training certified employees on-site -temperature log available and up to date Notes: -fix the pop machine from leaking water -ensure to cover sandwich cooler when not in use/not busy -operator to replace light cover from the washroom