INSPECTION REPORT Health Protection YTAN-CKDT8H

PREMISES NAME Quizno's Classic Subs #7266		Tel: (604) 574-7008 Fax:
PREMISES ADDRESS 101 - 15335 56th Ave Surrey, BC V3S 0X9		INSPECTION DATE October 20, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Balpreet Singh Khehra		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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held meatballs had internal temperatures ranging from 47C to 52C. Corrective Action(s): Food must be hot-held at 60C or hotter. Staff reheated meatballs to 74C in the microwave at time of inspection, then placed in hot-holding unit to be held at 60C or hotter. Ensure to monitor the temperatures of all hot-held food items. Prior to hot-holding, food must be properly reheated to 74C first. Store a smaller portion of meatballs in the insert for the hot-holding unit, such that a temperature of 60C or hotter can be consistently maintained. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed one employee change gloves without washing hands in between. Corrective Action(s): Gloves are not a replacement for hand washing. Ensure staff are washing hands in between every glove change. Violation Score: 5

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

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. *Ensure proper hand washing and glove use is being practiced. See violation code 402 above. - Triple-sink maintained in sanitary conditions. Sinks were properly set up for manual warewashing. Sanitizing sink compartment tested at 200 ppm Quats. - Quats sanitizer solution available in sanitizer pails at 200 ppm throughout. - Walk-in cooler and prep coolers were measured at 4C or colder. - Walk-in freezer measured at -19C. - All other hot-held food items (sauce, soup, au jus) were measured at 60C or hotter. - Food storage practices satisfactory. All food items stored off the floor and properly covered. - Dry storage areas satisfactory - Equipment maintained in sanitary conditions - General sanitation satisfactory - No signs of pest activity noted at time of inspection - Staff with valid FoodSafe level 1 certificate onsite at time of inspection. **Please review reheating and hot-holding procedures with staff. All hot-held food must first be heated/reheated to at least 74C, then hot-held in preheated hot-holding units at 60C or hotter. See violation code 206 above.