Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-AVDUHN
PREMISES NAME
Subway #45023-0		Tel: (604) 250-5854
Fax: (604) 568-3870
PREMISES ADDRESS
8916 University High St
Burnaby, BC V5A 4Y6		INSPECTION DATE
January 26, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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): Dishware in the 3rd compartment of the 3 compartment sinks only doused with sanitizer before being air dried.
Corrective Action(s): Ensure that the 3rd compartment is filled with enough sanitizer to cover dishware.
Dishware must be submerged in sanitizer for 1 min contact time as per manufacturer's instructions then allowed to air dry.
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

BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), 2 door undercounter cooler (2C), drink cooler (1C), and sandwich cooler (4C) measured < 4 degrees C
=Single upright freezer (-17C) and triple upright freezer (-19C)
=Soup hot holding (81C) and meat ball hot holding (70C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing
=Sanitizer solution at 200 ppm QUATS and available in spray bottles
=Push slicer and hand rotated slicer maintained in a sanitary condition
=General sanitation was satisfactory at the time of inspection, general food storage practices good at the time of inspection, no evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection; Foodsafe level 1 certified staff on site however staff FOODSAFE certification not avaiable on site for reference. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location