INSPECTION REPORT Health Protection JVIK-B77VJW

PREMISES NAME Subway #42071		Tel: (778) 895-7192 Fax: (604) 793-9091
PREMISES ADDRESS 8032 Lickman Rd Chilliwack, BC V2R 3Z9		INSPECTION DATE December 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vikram Sachdeva		NEXT INSPECTION DATE December 13, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed meat ball and marinara sauce at 39.7C internal temperature Corrective Action(s): Product discarded at time of inspection. Discussed hot holding temperature with staff - minimum 140F or 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer at front and 3 compartment sink at 0ppm. Corrective Action(s): After testing dispenser - it was noted that dispenser is dispensig solution at less than 100ppm Quats. In the interim, hand mix solution and use test strips to verify a 200ppm solution EVERY TIME you make fresh solution. Please note that too strong can be just as hazardous as too weak of a solution. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Tap at 3 compartment sink is leaking so staff had turned off the valve under the sink. 2. Sanitizer dispenser at less than 100ppm Quats Corrective Action(s): 1. Repair leak - you may not turn off the sink at any time during food service. This is to be repaired by follow up inspection or a Correction Order will follow 2. Service sanitizer dispenser to ensure a minimum 200ppm solution is dispensed. In the interim, staff have been instructed to hand mix and to use test strips EVERY TIME solution is made. It is important to ensure you test everytime as too strong can be just as hazardous as too weak. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site with Foodsafe Level 1 or its equivalent Corrective Action(s): You must ensure that one person at all times has foodsafe level 1 or its equivalent. Ensure your scheduling allows for a trained staff member on duty at all times Violation Score: 1

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

Comments

All other temperatures meet health requirements No signs of pest activity at time of inspection Hand washing sink equipped Temperature log maintained Discussed re-heating with staff - be sure to use your probe thermometer when reheating to ensure a minimum temperature of 165F or 74C. Then the product can be placed into the warming table. Walked staff through use of probe thermometer and reheating procedures at time of inspection