INSPECTION REPORT Health Protection YTAN-CSAP44

PREMISES NAME Subway #50726		Tel: (604) 593-5525 Fax:
PREMISES ADDRESS 101 - 14370 64th Ave Surrey, BC V3W 1T1		INSPECTION DATE May 29, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Baljit Bajwa		NEXT INSPECTION DATE May 30, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) All food items (chicken, cheese, deli meats, vegetables, sauces etc.) held on inserts at sandwich prep cooler were measured to be between 8C to 12C. 2) Food items held in undercounter cooler at front were measured at 14C. Corrective Action(s): 1) Staff placed all inserts in ice slurry at time of inspection. Time-tracking log was started at time of inspection - all food items held in sandwich prep cooler to be discarded every 4 hours. Current items at the sandwich prep cooler have 2 hours left until time to discard. 2) All food items held in undercounter cooler were discarded or relocated to the walk-in cooler at time of inspection (no meats or cheeses). Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Sandwich prep cooler measured at 12C. 2) Undercounter cooler measured at 14C. Corrective Action(s): Adjust or repair both coolers noted above. Coolers must be able to maintain temperatures at 4C or colder. Operator put in a call for servicing at time of inspection. 1) Until the sandwich prep cooler is capable of maintaining temperatures at 4C or colder, inserts must be placed in ice slurry AND food items stored here must be discarded every 4 hours if not used up. 2) Do not store any potentially hazardous food items in the undercounter cooler until it is capable of maintaining temperatures at 4C or colder. Correct by: Immediately. Violation Score: 15

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm in sanitizer pails, spray bottles, and from dispenser. - Triple-sink available for manual warewashing. Sink drain plugs available. - Walk-in cooler at 4C or colder. Walk-in freezer measured at -18C or colder. **Sandwich prep cooler and undercounter cooler were above 4C - see violation codes 205 and 308 above. - Hot-held items were at 60C or hotter. Reviewed reheating and hot-holding procedures and temperatures at time of inspection - OK. - Temperature logs well-maintained and up to date. Accurate thermometers available. - Good food storage practices noted. - Dry storage area satisfactory. - General sanitation satisfactory - Staff onsite had valid FoodSafe certificate (or equivalent) - No signs of pest activity noted at time of inspection **Follow-up inspection to be conducted.