Fraser Health Authority



INSPECTION REPORT
Health Protection
RHEN-C73RZJ
PREMISES NAME
Subway #58915		Tel: (604) 882-0505
Fax:
PREMISES ADDRESS
104 - 23160 96th Ave
Fort Langley, BC V1M 2R4		INSPECTION DATE
September 21, 2021		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Sarabjit Kaur Johal		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Meatballs stored in hot holding drawer/sleeves measured 49 C. Unit temperature not adjustable.
Corrective Action(s): Re-heat product. Review sleeve unit to ensure it can maintain foods at 60 C and service if necessary. Alternatively, move to different hot holding unit as discussed.
Remeasured meatballs at 70 C.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Spray bottle with sanitizer solution measured less than 100 ppm. Discussed with staff and spray bottle changed x2 per day. Measured main sanitizer dispenser concentration and it measured 200 ppm.
Corrective Action(s): Ensure when filling spray bottle from main dispenser to prime (turn on dispenser feed for 30 Seconds to one minute) prior to filling. Alternatively, when filling sink with sanitizer for dishwashing purposes, fill spray bottle as well.
Spray bottle re-filled.
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

Quats test strips significantly out of date Newest 2019. Discarded the oldest of three containers. Get new strips from chemical supplier at next delivery.
Dishwashing procedures signage needed at dishsinks. Also obtain from chemical supplier.

Rechecked hot holding unit with meatballs and the temperature again dropped below 60 C. It appears the insert was placed in the wrong slot. Changed slot and was better fit for insert. Recheck temperature and email picture of meatball temperature as discussed. Make sure to label unit so staff don't make same mistake.