INSPECTION REPORT Health Protection DSOG-B5TSR7

PREMISES NAME Quiznos Sub #7277		Tel: (604) 946-0024 Fax:
PREMISES ADDRESS 102 - 10355 120th St Surrey, BC V3V 0C1		INSPECTION DATE October 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Devinder Singh Gill (Dave)		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator's FOODSAFE certificate is expired. Corrective Action(s): Obtain a valid FOODSAFE certificate and submit a copy of the certificate to the health inspection. Contact information given. Correct by: One week. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE certified staff on duty. Corrective Action(s): Successfully pass FOODSAFE course and obtain a valid certificate. Correct by: One week. Violation Score: 1

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

Comments

- General sanitation satisfactory. - 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. - Surface sanitizer available in designated red buckets at 200ppm QUAT concentration. - 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 company implements pest management system. Temperature control: - Walk in cooler (back) = 4C - Walk in freezer (back) = -18C - Prep cooler #1 (meats, front) = 4C - Prep cooler #2 (vegetables, front) = 4C - Beverage cooler = 3C - Hot holding units (bacon, sauce) > or = 60C - Daily temperature logs kept up to date. - All refrigeration units equipped with working thermometers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B5TSR7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment