INSPECTION REPORT Health Protection 240743

PREMISES NAME SFU Subway		Tel: (604) 710-0365 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE October 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder S Parhar		NEXT INSPECTION DATE October 03, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Undercounter cooler beneath panini press >4 deg. C. Internal temperature of lettuce 7 deg. C. All potentially hazardous foods stored >2 hours discarded. All other items transferred to coolers in back storage. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer dispenser yields >400 ppm solution. Dilute with water and verify with test strips, should be 200 ppm. Have dispenser adjusted accordingly. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some rat droppings observed in back storage area: below shelving & behind fridges. Clean and sanitize affected areas. Contact your pest technician and notify them of activity. Spray with sanitizer, wipe up. Correction date: 2 days. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Adjust undercounter cooler (below panini press) so that it is able to maintain food <=4 deg. C. Do not store any potentially hazardous items in it until reparations complete. Correction date: 1 day Corrective Action(s):

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

Comments

Prep coolers initially ~10 deg. C surface temperature but returned to 4 deg. C by end of inspection: pepperoni 4 deg. C, lettuce 4 deg. C. Given the warm ambient temperature of the sandwich line, operator should adjust units so they are able to compensate. Also keep lids down when not busy. Handsink fully stocked with hot & cold running water available. High temperature dishwasher 71 deg. C plate, 100 deg. C gauge. All hot holding >70 deg. C at time. Beverage display 3 deg. C. Undercounter cooler (oven) 4 deg. C Standup cooler 4 deg. C Back: Chest freezer -21 deg. C; all cooler <=4 deg. C.