Skip to content
Loading map…

Quizno's Classic Subs #6249

2121 - 2850 Shaughnessy St, Port Coquitlam · Restaurant

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not readily available in the food-service area at onset of inspection.
      • Corrective Action(s): *Operator dispensed sanitizer from the wall-mounted dispenser at the 3-compartment sink into a plastic pail for use in the food-service area.
      • *Ensure to use the sanitizer solution every 2-4 hours on food-contact surfaces (cutting boards, knives, utensils, meat slicer blade, etc) to prevent growth and transfer of pathogens.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at the primary hand-sink was empty at onset of inspection.
      • Corrective Action(s): Operator refilled soap dispenser while on-site.
      • *Ensure to refill soap (and paper towel) dispensers immediately when the dispensers run empty, as hand-washing stations are essential to maintaining hygiene and food safety in the premises.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deep grooves visible in the plastic cutting board on one of the two prep coolers. Operator indicates that a replacement has been ordered.
      • Corrective Action(s): *Scrub out the deep grooves using a food-grade cleaner/sanitizer solution, ensuring visible food residue has been removed from the grooves.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Garlic butter used is made using a fresh garlic/herb mixture that is stored in the freezer before being thawed and added to butter/margarine and stored at room temperature. Fresh garlic can have a bacteria that causes botulism and using this in butter/margarine creates the conditions that this bacteria needs to grow and produce the toxin. Staff stated they made it earlier this morning.
      • Corrective Action(s): Effective immediately switch to using a powdered garlic or one that is jarred and has a preservative in it such as vinegar. Keep this current batch in the cooler until a new batch with the powdered or preserved garlic is made.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had almost no detectable sanitizer left in bucket.
      • Corrective Action(s): Ensure that sanitizer buckets are changed often (at least every 4 hours during low use or when it looks visibly dirty). Sanitizer bucket changed during inspection.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions