INSPECTION REPORT Health Protection TCHN-CKQSE2

PREMISES NAME Subway #7752		Tel: (604) - Fax:
PREMISES ADDRESS 120A - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 31, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bun Au		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Metal/plastic inserts and trays observed to be stacked when still wet Corrective Action(s): Ensure equipment is adequately air dried before stacking for storage. Correct by: immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Potential pest issue (ants) in soda syrup closet. Sand and dark spots (ants?) observed under wire shelving for soft drink syrup. No live insects observed at time of inspection. Corrective Action(s): Contact pest control company to have area looked at. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Front display: 3.0°C Walk-in cooler: 3.2°C Walk-in freezer: -18.0°C 2 door upright cooler (Norlake): 3.6°C 2 door undercounter cooler (under toaster oven): 3.6°C Soup well: 80.2°C sandwich prep cooler (vegetables): 4.2°C 4 compartment warmer (Duke): 58.8°C Monitor unit to ensure products are kept at 60°C or higher. sandwich prep cooler (protein): 4.2°C Sanitation: Handwash station and washroom equipped with hot/cold running water, liquid soap, paper towels and garbage receptacle QUATS sanitizer in spray bottle measured 200ppm at time of inspection Staff stated spray bottle mixed yesterday. Bottles should be refreshed daily to ensure adequate sanitizer concentration. 3 compartment sink on site for cleaning equipment Overall sanitation of facility satisfactory Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: