INSPECTION REPORT Health Protection DSEA-AWER2C

PREMISES NAME SFU Subway		Tel: (604) 710-0365 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE February 28, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Parminder S Parhar		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 = 13

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: According to staff meatballs for sandwiches are reheated in the microwave to 155F to 160F approximately, then transferred to hot holding unit. Corrective Action(s): Ensure that all reheated foods are cooked to a minimum of 165F. Always check internal temperatures with probe thermometer Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for wiping cloths at 400 ppm QUATS and dispenser at 2 compartment sink measured 400 ppm QUATS however, spray bottle at the front cash area measured 0 ppm. Corrective Action(s): Ensure that the spray bottle of sanitizer solution is also checked during daily sanitizer concentration checks Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed underneath wire shelving and behind snapple cooler unit in the storage room. Corrective Action(s): Conduct a deep clean of the storage room. Pull equipment from the walls and clean behind Violation Score: 3

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =prep coolers (1C both), undercounter coolers (3C both), upright cooler (4C), and drink cooler (4C) measured < 4 degrees C =chest freezer in storage room measured -18 degrees C =Meatball hot holding (78C) and soup hot holding (82C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 72.3 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. OUTSTANDING: permit not posted (only current fiscal year decal posted). Locate the health operating permit from Fraser Health and have it posted in a conspicuous location. If unable to locate, order a reprint from Fraser Health at 604-918-7677 note: storage room door must be kept closed at all times as it is exposed to student/common areas. Remind all staff that the door must be kept closed.