INSPECTION REPORT Health Protection 252296

PREMISES NAME Subway #7752		Tel: (604) - Fax:
PREMISES ADDRESS 120A - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE April 19, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bun Au		NEXT INSPECTION DATE October 19, 2021
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: Sanitizer (Quats) in 3-compartment sink measured at 0ppm Quats solution. Sanitizer bucket observed to be empty. Health rationale: No sanitizer for food contact surface sanitation can allow microbial growth and/or toxin formation on food contact surfaces/equipment which can lead to foodborne illness. Corrective action: (corrected during inspection): Replace empty sanitizer with a new, full sanitizer bucket so that sanitizer is maintained at 200ppm Quats solution and able to effectively sanitize food contact surfaces and equipment. Corrective Action(s):

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

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

Comments

Observed during inspection: Temperatures: -Stand up cooler-pepper probed at 4C. -Display coolers adequate -tomatoes probed at 3.9C -tuna probed at 4C -Prep cooler at front adequate - sauce probed at 4C. -Walk-in cooler adequate - onion probed at 2C. -Walk-in freezer at -18C. -Hot-holding units for both soups probed at 88C. -Temperatures checked 2 times daily - log maintained. Sanitation: -Sanitizer bottle measured at 200ppm Quats concentration. -Handsink in preparation area adequate with hot and cold running water, soup and paper towel. -Staff washroom adequate with hot and cold running water, soap and single-use drying method. -Vegetable slicer cleaned and sanitized after each use (daily). -No signs of pests during time of inspection. Storage/other: -Storage area is clean and organized. -Light guard on cooler (walk-in). -Walk-in cooler and freezer-all food organized and at off the ground. Admin: Operator has FoodSafe Level 1 training (Expires June 20, 2024).