INSPECTION REPORT Health Protection 248542

PREMISES NAME Subway #42071		Tel: (778) 895-7192 Fax: (604) 793-9091
PREMISES ADDRESS 8032 Lickman Rd Chilliwack, BC V2R 3Z9		INSPECTION DATE May 18, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vikram Sachdeva		NEXT INSPECTION DATE May 25, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Quat sanitizer measured at 50ppm in sanitizer bucket and at dispenser at the three compartment sink. Low concentration of sanitizer is not effective at sanitizing equipment, utensils, and food contact surfaces which can allow harmful microbes to grow. Corrective Action(s): -Instructed staff to mix bleach sanitizer and 200ppm. Half a cap of bleach to one litre of water. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats dispenser not dispensing Quat sanitizer at 200ppm Corrective Action(s): -Please have the dispenser services so the correct concentration of sanitizer is dispensed. To be corrected by 25-May-2021. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff on-site don't have FoodSafe Level 1 or equivalent. Corrective Action(s): Please ensure at least one staff has FoodSafe Level 1 or equivalent at all times to ensure safe food handling practises are used. Violation Score: 1

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

Comments

-Handwashing sink fully equipped with hot and cold running water, liquid soap, and paper towel -Walk-in freezer at -21°C -Stand-up cooler at 1°C -Prep cooler at 4°C -Walk-in cooler (shared with Husky) at 6°C, but only storing vegetables -Hot holding soups at greater than 70°C -Hot holding sauces at 65°C *Temperature logs were not maintained the last few days. Please remember to log temperatures. -No signs of pests at time of inspection -COVID-19 screening is done for staff before their shift.