Quiznos
1090 Westminster Ave W Penticton BC V2A 1L5 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Soup being hot held by the wall was found to be <60C (was about 50C) Staff turned up the temperature on the soup. Please ensure to regularly check the temperature so that the soup remains at 60C minimum at all times
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in buckets was above 400ppm. Quats sanitizer must be between 200-400, anything above 400ppm must be rinsed off after. This was corrected during inspection as solution was diluted and verified with test strips.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer residual found in sanitizer pale. No stocks of sanitizer solution was available on site as supplies have not arrived according to staff member. Staff was advised to acquire bleach and prepare bleach solution at 200ppm at time of inspection to use for sanitizing food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Operator must test sanitizer solution concentration on a daily basis. At the time of inspection, the QUAT sanitizer bottle was empty at the pump station. After the bottle was replace, the QUAT based sanitizer concentration tested at 200 ppm. - Mechanical dishwasher's sanitizing cycle temperature was 77C
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - Operator must email a confirmation that employees have registered for FOODSAVE training as was discussed during the inspection.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): soups and sauces are placed frozen into warming units which are not reheating food to required temperature. reviewed corporate food safety plan with staff, discussed process and temperature requirements. Staff advised to use microwave to reheat foods to min 74 degrees c and then transfer to hot holding units.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): soup and tomato sauce temperatures in hot holding units are around 25 degrees c. They have not been reheated correctly. Discussed requirements and process with staff.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The warming units must be able to reaheat food to 74 degrees c within 2 hours. Food must not be served if not properly reheated. Obtain reheating equipment if food warmers are not capable of meeting requirement.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.1 Are proper cooking procedures followed?