INSPECTION REPORT Health Protection JFEN-BAFUM3

PREMISES NAME SFU Subway		Tel: (604) 710-0365 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE March 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder S Parhar		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meatballs in sauce at 54C measured with probe thermometer at time of inspection. Corrective Action(s): Follow your Food Safety Plan for re-heating and hot holding of meatballs in sauce. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: gloves do not replace handwashing Coolers @ < or = 4C / 40F All other hot holding @ > or = 60C / 140F *thermometers present *temperatures checked and recorded 2x / day To ensure cold potentially hazardous foods are maintained at or below 4C / 40F: 1) Keep lids on sandwhich prep coolers are closed during non-busy times 2) Do not overfill inserts to allow for proper air circulation High temperature dishwasher @ > or = 71C at the plate during the final rinse > or = 82C / 180F at the gauge during the final rinse Note: Some maintenance required on the door of the dishwasher to prevent leaking Ensure food inserts are properly air dried (after washed and sanitized) prior to stacking for storage purposes QUAT sanitizer on-site for sanitizing utensils, equipment and surfaces *200-400 ppm *test strips available on-site Note: Cutting boards, knives and tongs are washed and sanitized once per hour General sanitation and organization is good Pest control services on-site *no signs of pests noted at time of inspection