INSPECTION REPORT Health Protection TSTY-AAGSNE

PREMISES NAME Subway #42292		Tel: (604) 644-1693 Fax: (604) 433-4742
PREMISES ADDRESS 30 - 2285 160th St Surrey, BC V3S 9N6		INSPECTION DATE May 31, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagjit Sull		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A cell phone and purse were observed directly on top of the plastic food wrap roll on one of the preparation tables. This practice may lead to contamination of the food wrapping and possible transfer to food. Corrective Action(s): Items removed during inspection. Ensure personal items are stored in a designated/separate area from food preparation utensils and tools. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff were on site with proof of Food Safe Level 1 or equivalent training during inspection. Manager stated one staff member with training had left for a break. Corrective Action(s): Ensure at least 1-2 more staff complete this course (or an equivalent) by next month (30th June 2016). This will help to avoid gaps in coverage when staff take breaks or are absent. Card provided - submit proof of staff having taken the course by this date. Violation Score: 1

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

Comments

*General sanitation excellent at time of inspection. No pest issues observed. *Quats sanitizer available from dispenser and in bottles at 200 parts per million. *Hand sinks in service area, kitchen (3-compartment sink) and washroom equipped with warm water, liquid soap and paper towels. *3-compartment sink functional. Staff appear to be following proper 3-compartment warewashing methods. *Hand washing practices very good. *Front line cooler, under-counter cooler, drinks cooler and walk-in unit all at or below 4 C. *Walk-in freezer at or below -18 C. *Hot holding of soup and meatballs was measured at 60 C or hotter. *Utensils, slicers and other equipment stored in clean condition. All food and utensils stored off floor. *Temperature records kept up to date. *Products in storage were date-labeled. *Ice machine above new drinks dispenser could not be fully opened. Parts of ice bin observed during inspection were clean. Ensure this is serviced and cleaned on a regular schedule (minimum every 3 months), or as per manufacturer's directions.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AAGSNE
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: 0.1 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