INSPECTION REPORT Health Protection DSOG-AWZSQL

PREMISES NAME Quizno's Classic Subs #671		Tel: (604) 502-7000 Fax:
PREMISES ADDRESS 101 - 12077 72nd Ave Surrey, BC V3W 1M1		INSPECTION DATE March 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There was an accumulation of food debris on and around the deli meat slicer placed on the prep table in the back kitchen. The operator stated that the deli meat slicer has just been used. Corrective Action(s): Thoroughly wash and sanitize the meat slicer after each use. Use 200ppm Quat sanitizer. Violation Score: 3

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

Comments

- General sanitation is good - Handwashing station at the front sandwich prep area is supplied with cold/hot running water, soap, and paper towels. - All coolers (walk in, beverage, two prep line) < or = to 4C. Keep the lid of the top refrigerated portion of the prep line cooler closed to maintain 4C. - Walk in freezer at -18C. - Daily temperature logs available for review. Kept up to date. - All refrigeration units equipped with working thermometers. - All hot holding units (steam warmer) > 60C - Cold food items are stored in insert containers, covered, labeled. Recommend adding prep or use by dates. - Three compartment sink available for manual dishwashing. Sanitizer was available at 200ppm Quat solution to sanitize utensils and food contact surfaces. - Surface sanitizers were available in red buckets with presoaked wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizers in each station (ie. sandwich prep area, back of kitchen) and changed frequently. - Dry storage area has adequate space and wire racks. All food items are to be stored at min 6 inches off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty. Note: - Clean the clutter near the back door. Discard the cardboard boxes on the floor and keep the area clean. - The paper towel dispensers in the washrooms have been replaced.