Firehouse Subs 10225
61 - 6320 50 Avenue Red Deer AB T4N 4C6 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed one staff member taking off gloves and putting on new gloves without washing their hands. in between. Discussed that staff must be hand wash after removing gloves and before putting on fresh gloves. Reviewed when to practice hand washing with all staff members. Staff members are instructed to wash hands every 10 minutes as per companies' policy.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of food, debris and grease underneath the hot holding equipment next to hand sink. Please clean area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat's sanitizer's concentration from the dispenser of the three-compartment sinks and in red sanitizer buckets was found to be above acceptable limits. Test strips indicated that the concentration exceeded 400 ppm, which is outside of appropriate range. The onsite supervisor was made aware that a company needs to adjust the concentration of the quats that is dispensing from the system to 200 ppm. Until fixed, diluting the concentration either in sanitizer buckets or at the three-compartment sink is permitted. However, the concentration levels at the dispenser of the three- compartment sink need to be fixed within a two-week period. Follow-up is required to ensure that levels are measuring at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding of the meatballs was not at the required temperature of 60 degrees C or above. When probed with a calibrated thermometer, the meatballs were a temperature of 32 C. Food held between 4-60 degrees C for more than two hours is at risk for the growth of harmful bacteria that can cause foodborne illness.The onsite supervisor was made aware of this temperature, and the temperature of the hot holding unit was increased immediately. The meatballs had been at this temperature for less than ten minutes. The supervisor was instructed to recheck the internal temperature of the meatballs again after 20 mins to ensure that the meatball reached 60 degrees C or higher. Please ensure that all foods are cooked to an internal temperature of 74 C and then transferred to a preheated hot holding unit maintained at 60 C or above. This will assist at reducing the risk of foodborne illness.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop was noted to be stored in the meat section of the sandwich preparation area. Onsite supervisor corrected this and took scoop out. Please ensure that all scoops are placed outside of containers to reduce cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions