Lawrence Subway 51872
101-1100 Lawrence Ave Kelowna BC V1Y 6M4 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of meats stored in prep cooler were measured at 8-10 °C. It was noted that the operator turn off the prep cooler for 30-40 minutes for cleaning during shift change. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator was instructed that prep cooler must not be turned off while food is stored in the cooler and ensure temperature of potentially hazardous foods is maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed hot held sauces, including marinara sauce with meat balls, at a temperature of 118deg.C. Manager indicated that the unit temperature was set too low and had just been turned up. Requested staff to re-heat sauces to ≥165deg.C prior to placing back into a properly prewarmed hot holding unit. Please ensure that sauces/PHF are heated to ≥165deg.C prior to hot holding at ≥140deg.C and ensure that hot holding units are properly prewarmed prior to use and set high enough to maintain ≥140deg.C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please replace broken thermometers inside the walk-in refrigerator. Please provide a back-up probe thermometer to verify the current thermometer accuracy used to verify PHF temperatures stored in the front prep table inserts.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please ensure that cleaning cloths in continuous use are stored within sanitizer solutions and that sanitizer buckets are stored in a safe location in ease of access to the front and back prep areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The sink drain plug/stop on the 3rd compartment of the back 3-compartment sink was broken rendering the 3rd sink unusable for use as a sanitizing sink. Please repair the 3rd compartment sink drain plug/stop to enable the 3 step warewashing procedure (ie. wash-rinse-sanitize).
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature monitoring records were not available for refrigerators/hot holding at the time of inspection.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff could not confirm valid food safe training at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats surface sanitizer measured at <200ppm and the final rinse dishwasher temperature was measured at <71deg.C "at the dish" for 5 cycles of testing. It also did not appear that the wash or rinse gauges were working accurately.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Single used cup lids and other food-related items were being stored under the front handwashing sink.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): At the time of inspection, spray bottle of sanitizer containing quats solution had 0 ppm quats concentration. Inspector explained to staff that strength of sanitizer decreases over time and contents of bottle must be constantly replaced to ensure that the sanitizer solution being used to wipe tables and counters is strong enough. Staff refilled the spray bottle with a quats sanitizer solution at 200 ppm from automatic dispenser.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wet wiping cloths are being hung when not being used. Please keep wiping cloths in containers with sanitizer solution of sufficient strength. As this facility is using quats as a sanitizer, the solution should be at 200 to 400 ppm.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions