INSPECTION REPORT Health Protection DSOG-BC8PLV

PREMISES NAME Subway #6966		Tel: (604) 562-4545 Fax:
PREMISES ADDRESS 100 - 13479 108th Ave Surrey, BC V3T 5T4		INSPECTION DATE May 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Hothi		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Missing surface sanitizer at the time of the inspection. 2) Surface sanitizer in spray bottle measured < 200ppm QUAT concentration. Min acceptable QUAT concentration is 200ppm. 3) Dirty dishes stored in the sanitizing compartment of the three compartment sink. Corrective Action(s): The staff prepared new sanitizer in designated red bucket with presoaked wiping cloth. You must have surface sanitizers in both front/back of the kitchen at all times to adequately sanitize food contact surfaces during food prep. Replace the sanitizer in the bottle. The concentration is too weak. Do not store dirty or used equipment/utensils/other food contact surfaces inside the sanitizing compartment of the three compart sink. This is designated for sanitizing purpose ONLY. 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

- General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control implements pest control system. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - Walk in cooler = 4C - Beverage cooler = 4C - Undercounter cooler (front) = 4C - Prep cooler (sandwich)= 4C - Walk in freezer = -19C - Hot holding units (soup, meatballs) > or = 60C. - Thermometers available inside all coolers and freezers. - Daily temperature logs were available at the time of the inspection and kept up to date.