INSPECTION REPORT Health Protection MUPN-CVKSEC

PREMISES NAME Quizno's Classic Subs #6249		Tel: Fax:
PREMISES ADDRESS 2121 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE September 11, 2023	TIME SPENT 0.8 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE
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 = 10

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Garlic butter used is made using a fresh garlic/herb mixture that is stored in the freezer before being thawed and added to butter/margarine and stored at room temperature. Fresh garlic can have a bacteria that causes botulism and using this in butter/margarine creates the conditions that this bacteria needs to grow and produce the toxin. Staff stated they made it earlier this morning. Corrective Action(s): Effective immediately switch to using a powdered garlic or one that is jarred and has a preservative in it such as vinegar. Keep this current batch in the cooler until a new batch with the powdered or preserved garlic is made. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had almost no detectable sanitizer left in bucket. Corrective Action(s): Ensure that sanitizer buckets are changed often (at least every 4 hours during low use or when it looks visibly dirty). Sanitizer bucket changed during inspection. 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

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food storage practices noted such as thawing in cooler √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Test strips present for monitoring sanitizer levels √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location