INSPECTION REPORT Health Protection AJON-CG2TBW

PREMISES NAME Subway #63408		Tel: (778) 836-4000 Fax:
PREMISES ADDRESS 109 - 13737 96th Ave Surrey, BC V3V 1Z2		INSPECTION DATE July 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rob Gill		NEXT INSPECTION DATE July 06, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ambient temperature of front under counter cooler measured at 17.8 degrees Celsius (~64 degrees Fahrenheit). It was observed that the plug for the cooler was not fully in the electrical socket. Employee was unsure how long the temperature was not being maintained of the cooler. Health Inspector remained onsite until the cooler was maintaining proper temperatures. Corrective Action(s): - Fully push in the plug for the under counter cooler into the electrical socket. - Discard all potentially hazardous foods from the front under counter cooler immediately (i.e. eggs, soups, sauces, etc.). Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of meatballs in hot holding unit measured at 51.2 degrees Celsius (~124 degrees Fahrenheit). Employee informed that the meatballs were cooked and placed into the unit about 1.5 hours earlier. Corrective Action(s): Immediately reheat the meatballs (only once) to above 74 degrees Celsius (165 degrees Fahrenheit) before placing them back into the hot holding unit that has been heated to above 60 degrees Celsius (140 degrees Fahrenheit). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Concentration of QUATs sanitizer in bucket and spray bottle = 100 ppm. Corrective Action(s): Refill sanitizer in bucket and spray bottle so the concentration of QUATs is maintained at 200 ppm. Ensure to check concentration of the sanitizer on a regular basis using test strips. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels at hand washing station in the back. Corrective Action(s): Refill paper towels dispenser for back hand washing station. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times. 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

Routine Inspection: Front: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - Sandwich prep cooler maintained at 4 degrees Celsius (40 degrees Fahrenheit). - Hot holding for soup maintained above 60 degrees Celsius (140 degrees Fahrenheit). Back: - Walk-in cooler maintained at 4 degrees Celsius (40 degrees Fahrenheit). - Walk-in freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit). - 3-compartment sink available for manual warewashing. - Concentration of QUATs sanitizer at dispenser = 200 ppm. Overall: - No signs of pest activity at the time of inspection. - All food items covered and stored at least 6 inches (15 cm) off the floor. - General cleanliness satisfactory. - No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: - Ensure the decal for the permit fee is placed on the Fraser Health Permit to Operate. If the original permit cannot be located, fill out the permit replacement form and pay the appropriate fee to obtain a new Fraser Health Permit to Operate. - Ensure wiping cloths are stored in the sanitizer solution. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to the Operator.