INSPECTION REPORT Health Protection JCRH-AXWUAR

PREMISES NAME Subway #50764		Tel: (604) 298-7824 Fax:
PREMISES ADDRESS 110 - 2251 Holdom Ave Burnaby, BC V5B 0A2		INSPECTION DATE April 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harvinder Mand		NEXT INSPECTION DATE April 18, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Meatballs in hot holding unit were 45C (internal temperature). Staff reported product was heated in microwave 30min prior. Corrective Action(s): -Product reheated to >74C and returned to hot holding unit. Use probe thermometer to ensure re-heating temperature is met prior to transferring products to hot holding unit. Adhere to food safety procedures. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -No sanitizer detected in sink compartment desginated for sanitizer. Staff on duty was aware of proper manual warewashing procedures, but filled the sink with only water. Corrective Action(s): -Staff directed to fill sink with sanitizer solution at the time of the inspection. Ensure all staff are aware of and are following proper manual warewashing procedures (wash/rinse/sanitize/air dry). Sanitizing step is necesssary to kill microbes. Violation Score: 15

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: -Soup was being thawed at room temperature. This is an unacceptable practice. Corrective Action(s): -Soup was still <4C. Staff directed to transfer product to cooler to continue thawing process. Ensure food safety procedures for thawing are followed. Acceptable thawing methods are: under cold running water, as part of the cooking process or in the cooler. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: -Mouse droppings noted in various places in the premises: under shelving units in the back preparation area, under shelving units and in the corners of storage room adjacent to front service area and shelving where printer is located. Corrective Action(s): -Immediately move all (moveable) items from the floor and clean up all droppings and sanitize areas. -Retain Pest Control technician to provide service to address rodent issues. Follow all recommendations of the Pest Control Technician. Provide copy of service report and service contract to Environmental Health Officer. -Keep all items off of the floor and continue to monitor for further activity. Correction date: April 18/18 Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: -Items noted on floor in back area and storage room which creates runways and harbourage for rodents -Baseboard/coving loose in storage room and behind shelving unit in kitchen. Debris from rodent gnawing noted in corner of storage room where coving is loose. Corrective Action(s): -Organize back area and storage room. Remove all items not needed for the food premises. Store all items on shelving to keep floor area clear to facilitate monitoring and cleaning. -Re-affix any loose baseboards. Fill any holes first, if noted. Correction date: April 18/18 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Spills, food debris, and paper debris noted in the following areas: -under pop bib shelving, -under cabinet/counter where oven and microwave are located -under sandwich line -floor of storage room Corrective Action(s): -Thoroughly clean areas noted above to remove all spills and debris. Correction date: April 18/18 Violation Score: 9

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

Comments

-Handsinks in food preparation/dishwashing, service area and staff/public washrooms equipped with hot & cold running water, liquid soap and paper towel -Walk-in cooler at 2C -Walk-in freezer at -18C -Products stored in sandwich line coolers were 2-4C -Under counter cooler was 4C -Hot holding of soups and tomato sauce >60C -Quats sanitizer (200ppm) available from dispenser at 3 compartment sink and in spray bottles - Staff on duty has completed foodsafe level 1