INSPECTION REPORT Health Protection BWOI-CVZSQV

PREMISES NAME Subway #61121		Tel: (604) 825-1890 Fax:
PREMISES ADDRESS F5 - 11900 Haney Pl Maple Ridge, BC V2X 8R9		INSPECTION DATE September 25, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Avtar Gill		NEXT INSPECTION DATE 3 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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meatballs tested at 40c. Water bath temperature was only 40c. Plastic insert was being used to store the meatballs inside. Meat balls were discarded. Corrective Action(s): From discussion with staff there appears to be confusioin with respect to the reheating internal temperature for meat balls. Meatballs must reach a minimum of 74c (Internal) before being placed into the hot holding unit. Water bath temperature MUST be high enough to ensure the meat balls are maintained at a minimum internal temperature of 60c. Violation Score: 25

Non-Critical Hazards: Total Number: 2

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation (CORRECTED DURING INSPECTION): Last years decal observed affixed to the operating permit Corrective Action(s): Affix the 2024 expiry decal to the operating permit to show it is valid Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bulb inside walk in freezer not illuminating properly Corrective Action(s): Replace malfunctioning bulb Violation Score: 3

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

Comments

*Ensure internal temperature of the meat balls is recorded AFTER (Ie 30 minutes) they have been placed into the hot holding water bath unit to ensure the water bath is able to properly hot hold at a minimum temperature of 60c. Verified at time of inspection internal temperature of meatballs is exceeding 74c after reheated in the microwave. Sandwich prep coolers cold holding at <4c Walk in cooler cold holding at <4c Walk in freezer cold holding at <-18c Quat sanitizer being dispensed at 200ppm Food safe coverage is in place No droppings observed. All 3 stoppers observed to be properly working at the 3 compartment sink