INSPECTION REPORT Health Protection 248942

PREMISES NAME Subway #16821		Tel: (604) 357-0016 Fax:
PREMISES ADDRESS 100 - 435 Columbia St New Westminster, BC V3L 5N8		INSPECTION DATE April 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rupinder Virk		NEXT INSPECTION DATE October 10, 2021
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich cooler insert contained chicken breast that measured 10 deg C as per probe thermometer. Insert was last filled at 6:30am and time of inspection was 11:15am. All other surrounding inserts ranged between 2 deg C and 6 deg C. Corrective action: discarded chicken breast. Ensure potentially hazardous foods remain at 4 deg C or below. - Note: recommended to staff to place more T-bars between inserts to prevent cold air from escaping the cooler. Corrective Action(s): 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

This inspection done by an EHO student. Ownership change: no changes to menu or operation. No proposed renovations. Comments - Walk-in freezer : -15 deg C - Walk-in cooler : 2 deg C - Undercounter prep coolers : 3 deg C - 4 deg C - Sandwhich cooler inserts ranged from 2 deg C - 6 deg C (except for above noted violation). Staff attempted to turn down the temperature of the cooler during the inspection. - Hot held meatballs: 81 deg C. - Operator informed meatballs are reheated to 74 deg C using a microwave before placed into hot holding. - Premise relies on manual warewashing using 3 compartment sink method. Operator was able to describe proper manual warewashing procedure. - All handsinks supplied with hot and cold water, liquid soap and paper towels. No obstructions to handsinks. - 200ppm QUATS detected from dispenser and sanitizing bucket. - 50 - 100ppm QUATS detected from spray bottle. Operator changed the solution and refilled the bottle using the dispenser. - QUATS test strips on site and in use. - Vegetable slicer cleaned and stored in a sanitary manner. - Food storage and organization acceptable. - Overall sanitation satisfactory. - Noted on-site water filtration system (filters are due for a change by September 2021). - Temperature and sanitation logs maintained. - Corporate food safety plan and sanitation plan on-site. - Permit fee paid by CC over the phone. COVID-19 Protocols - Signage posted (mask mandate, symptoms list, maximum occupancy limit). - Plexiglass by cashier and display counter. - Dine-in chairs have been removed. - Staff all wearing masks. Discussed proper glove usage. - Hand sanitizer pump located by side entrance. - Floor markings are present. - Screening for employees. Outstanding changes: - Change occupancy limit as discussed. - Add hand sanitizer by pin pad at cashier as discussed. - Move floor markings to ensure they are 2m apart from all directions.