INSPECTION REPORT Health Protection DSOG-B6KVK4

PREMISES NAME Subway #6944		Tel: (604) 562-4545 Fax:
PREMISES ADDRESS 100 - 13479 108th Ave Surrey, BC V3T 5T4		INSPECTION DATE November 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Hothi		NEXT INSPECTION DATE 4 Months
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: FOODSAFE certificates could not be verified at the time of the inspection. Corrective Action(s): Submit copies of ALL FOODSAFE certificates to the health inspector as soon as possible. Keep copies at the store. Violation Score: 1

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

Comments

- General sanitation is good. - Handwashing station (front) supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in designated red buckets with wiping cloths at 200 ppm QUAT concentration in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control implements pest control system. - FOODSAFE certificates could not be verified. Temperature control: - Walk in cooler = 4C - Beverage cooler = 4C - Undercounter cooler (front) = 4C - Prep cooler (sandwich)= 3C - Walk in freezer = -18C - Hot holding units (soup, meatballs) > or = 60C. - Daily temperature logs were available at the time of the inspection and kept up to date.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B6KVK4
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: 0.25 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