INSPECTION REPORT Health Protection JCHW-AGES5W

PREMISES NAME Subway #7752		Tel: (604) - Fax:
PREMISES ADDRESS 120A - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE December 7, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bun Au		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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front food preparation area did not have any sanitizer. Corrective Action(s): All food preparation areas must have a sanitizer to properly sanitize food contact surfaces. Bottle of Quats sanitizer tested at 200ppm was placed in the front area at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Facility has not paid a permit fee for the year. Corrective Action(s): Health Permit fee of $62.50 is outstanding. As discussed during the consultation on November 23, 2016, permit fee can be submitted by cash at a local health protection office or by phone. Provided phone number for operator to submit payment. Payment is due immediately. Failure to submit payment will result in closure of the facility. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Both sandwich prep coolers were at 4C -Under counter cooler was at 4C. -Upright cooler was at 4C. -Front display cooler was at 4C. -Walk-in freezer was at -15C. -Hot holding was greater than 60C. -Meatballs are reheated in the microwave prior to placing into the hot holding unit. Meatballs were heated to greater than 74C and temperature was verified using a probe thermometer at the time of inspection. -Temperatures are checked and recorded twice daily. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Cleaning and sanitizing carried out in 3 compartment sink. Quats sanitizer in the sink was tested at 200ppm. -Foods properly stored off the ground, covered, and protected from contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AGES5W
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: 0.08 hour Specific comments: Facility does not use margarine. Facility does not use oil. Other food items met the trans fat requirements.
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