INSPECTION REPORT Health Protection AJON-CM3S7U

PREMISES NAME Subway #70836		Tel: Fax:
PREMISES ADDRESS 160 - 13660 George Jct Surrey, BC V3T 0R1		INSPECTION DATE December 13, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Rob Gill		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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. All temperatures met health requirements: - Under-counter cooler and top inserts of sandwich prep tables maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Hot holding for meatballs maintained above 60 degrees Celsius (140 degrees Fahrenheit). - No hot holding for soup at the time of inspection. Ensure hot holding unit for soup is preheated to at least 60 degrees Celsius (140 degrees Fahrenheit) before placing soup in that has been cooked/reheated to at least 74 degrees Celsius (165 degrees Fahrenheit). Concentration of QUATs sanitizer in bucket = 200 ppm. Wiping cloth stored in the sanitizer solution - good. Back: Hand washing station (at 3-compartment sink) fully equipped with liquid soap, paper towels and hot/cold running water. 3-compartment sink used for manual warewashing. Sink equipped with hot/cold running water and drain plugs. Concentration of QUATs sanitizer at dispenser = 200 ppm. Temperature of walk-in freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit). Temperature of walk-in cooler maintained below 4 degrees Celsius (40 degrees Fahrenheit). Chemical storage satisfactory. Dry storage organized. Slicers stored in a sanitary manner. Overall: Foods are covered and protected from contamination. All prepped foods are labeled and dated. Food and equipment stored at least 6 inches off the floor. General cleanliness satisfactory. Premises well lit. No signs of pest activity at the time of inspection. Note: prep counter installed across the 3-compartment sink. Operator signature not required due to the COVID-19 Pandemic.