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Quizno's Classic Sub

8087 Hart Highway, Prince George, V2K 3B8 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One scoop was observed being used for both flour and the spicy breading mix. (Public Health Significance) Each food item must have its own dedicated scoop, as sharing scoops/utensils can lead to cross-contamination and may pose a risk of allergic reactions.
      • Corrective Action: The operator provided email confirmation, including a photo, showing that a separate scoop has been obtained for the spicy breading mix.
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Surface of the kitchen cart is not smooth and difficult to clean. Additionally, this cart is activating blocking the handwashing sink and preventing employees from easy access to the sink. All equipment surfaces should be smooth and easy to clean to prevent contamination. Handwashing sink should not be blocked to encourage handwashing.
      • Corrective Action: Operator to ensure surface of kitchen cart is smooth and easy to clean. Cart should not be blocking handwash station.
  3. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of the refrigerator by the sink was measured at 9.7°C. There are plans to replace the refrigerator by the end of next month. Fridge is currently used to store muffins and sauces only. Commercial sauces with egg and milk as ingredients that were labeled "Keep refrigerated" were also stored inside the fridge. Sauces with potentially hazardous ingredients such as egg and milk can support the growth of harmful microbes. Sauces should be stored at 4°C or colder to prevent microbial growth that may increase the risk of foodborne illness.
      • Corrective Action: Operator moved all sauces with the "Keep Refrigerated" label to a working cooler. Potentially hazardous food, such as sauces with milk and egg as ingredients, should not be stored inside this cooler until it has been repaired or replaced.
  4. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Surface temperature for deli cooler located next to sink was measured at 9°C. Various deli and sauces were stored inside cooler. Refrigeration temperature for perishable foods must be kept at a minimum of 4°C or below to prevent the growth microbes that could lead to foodborne illnesses.
      • Corrective Action: Operator moved all potentially hazardous food items to functioning refrigeration unit. Operator must put a sign on cooler to ensure no potentially hazardous food would be stored inside cooler until it had been fixed or replaced.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Broccoli cheese soup was measured at 31°C at the hot holding unit. The soup was stack on another metal container to preventing it from getting too hot and stick to container. All potentially hazardous foods must be stored at 60°C or above to prevent bacterial growth and risk of food borne illnesses.
      • Corrective Action: Operator removed the empty metal insert below the soup during inspection. Ensure that items held in the hot holding unit are kept at 60 C at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer bucket with wiping cloth was not readily available in store. Feeder was not dispensing QUAT sanitizer properly due to empty sanitizer bag. Inadequate sanitation cannot effectively reduce the microbial load on food contact surfaces and equipment, increasing the risk of foodborne illness.
      • Corrective Action: Operator replace QUAT sanitizer bag and prepared sanitizer bucket with wiping cloth. Ensure sanitizer is readily available at all time during operating hours.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee working at time of inspection does not have FOODSAFE level 1 or equivalent training. At least one employee should have training each shift to ensure food prepared in premise is safe, reducing risk of foodborne illnesses.
      • Corrective Action: Operator to schedule training for employee as soon as possible. Ensure at least one staff member should have FOODSAFE when in operation.