Quiznos Sub #12248

4192 Dawson St, Burnaby · Restaurant

16 inspections

Routine InspectionApr 22, 2026
0 infractions
Routine InspectionOct 21, 2025
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: At time of visit there are two staff on duty. One staff claimed to have FOODSAFE certificate, or equivalent at home. There are at least 9 copies of certifiecate in the facility but none is for the staff on duty.
  - Corrective Action(s): At least one staff on duty must be FOODSAFE certified, and should be able to provide proof when requested.
  - Violation Score: 1
Follow-Up InspectionApr 30, 2025
0 infractions
Routine InspectionApr 29, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 2-door prep coolers are too warm.
  - Left cooler: air temperature is measred at 6.4oC; food internal temperature at 6.8oC for lettuce
  - Right cooler: air temperature is measured at 7.1oC; food internal temprature at 6.5oC for onions; 6.4oC for deli meats
  - Temperature log is maintained, but log for 2:30pm is not recorded (now 3:15pm).
  - Corrective Action(s): Operator reduced temperature. Left cooler is measured at 1.3oC after one hour; while right cooler is measured at 4.9oC. Food internal tempratures stay the same. A technician has been contacted and will be coming tonight or tomorrow.
  - In the meantime, do not use the right cooler. Only use left cooler.
  - Potentially hazardous foods over 4oC in both coolers have been discarded.
  - Violation Score: 25
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Both prep coolers are too warm, at 6.4oC (left) and 7.1oC (right). Left cooler is able to maintain temperature at 1.3oC after one hour.
  - Corrective Action(s): A technician has been called. Ensure right cooler, and all coolers, can maintain temperature at 4oC or less.
  - Violation Score: 9
Routine InspectionOct 31, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Walk-in cooler temperature is measured at 6.3oC (air temperature). Food internal tempreature is measured at 5.1oC (marinara sauce); 4.5oC (sliced cheese); and 4.9C (block of cheese). Temperature log indicated temperature was under 4oC this morning at 9:30am.
  - Corrective Action(s): Operator was able to turn down walk-in cooler temperature at time of visit and temperature is now at 3.9oC.
  - Potentially hazardous foods must be stored at 4oC or less at all times.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): A big box with take out containers is placed in front of front handsink, blocking access. In addition, a sanitizer bucket is placed inside the same handsink.
  - Corrective Action(s): Handwashing station must be accessible at all times. Box and bucket are both removed at time of visit.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Temperature of walk-in cooler is too warm, at 6.3oC.
  - Corrective Action(s): Equipment must be in good working order and temperature must be able to maintain foods at 4oC or less at all times. Operatore was able to turn down temperature and walk-in cooler is measured at 3.9oC at end of inspection.
  - Violation Score: 3
Routine InspectionApr 22, 2024
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Philly cheese sauce inside the hot-holding unit
  - measured 46 degrees C. The operator reported that the
  - head office directed to keep it below 60 degrees C as
  - temperature higher 60 degrees C would burn the sauce.
  - Company food safety plan stated to maintain
  - philly cheese sauce 141 degrees F - 160 degrees F.
  - Reheat the philly cheese sauce to achieve 60 degrees C
  - or higher as stated in company food safety plan.
  - If the head office wishes to kept i below
  - 60 degrees C, provide the updated food safety plan.
  - Corrective Action(s):
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Two QUATs solution inside the blue containers
  - measured 100ppm.
  - Replace the QUATS solution to achieve 200 ppm.
  - Inadequate concentration of sanitizer will not effectively
  - reduce the level of pathogens on food contact
  - surfaces.
  - Corrective Action(s):
  - Violation Score: 5
- 310 - Single use containers & utensils are used more than once [s. 20]
  - Observation (CORRECTED DURING INSPECTION): White single use spoon was used as a scoop
  - for philly cheese sauce.
  - The operator discarded the single use spoon.
  - Ensure single use utensils are used only for one
  - time
  - Corrective Action(s):
  - Violation Score: 3
Routine InspectionApr 17, 2023
0 infractions
Routine InspectionJun 20, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): QUATS sanitizer not detected in sanitizer bucket for front of house.
  - Corrective Action(s): Solution was changed at the time of inspection. Please ensure sanitizer buckets are refilled once the solution becomes soiled or every 1-2 hours, whichever occurs first.
  - Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation: Upon start of inspection, 1 package of frozen soup was noted thawing inside the hot holding unit. According to staff on site, this is a new practice required by corporate however no updated food safety plan or procedures have been provided.
  - Corrective Action(s): Cease and desist this practice immediately until a food safety plan can be provided. Until then, do not thaw frozen food items inside the hot holding unit. Frozen food must be thawed using 1 of 3 methods: under refrigeration at 4C or colder overnight, under cold running water, or using the microwave.
  - Date to be corrected by: 2 weeks.
  - Violation Score: 5
Follow-Up InspectionJul 19, 2021
0 infractions
Routine InspectionJul 16, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Probed insert items in right prep cooler were above 4C: roast beef (11.7C), sliced ham (9.5C), sliced turkey (7.0C). Staff indicated that all inserts were refilled less than 2 hours ago.
  - - All items were relocated to the left prep cooler that had an air temperature of 3C both insert level and undercounter. Facility is to work out of the left prep cooler only until the other cooler can be serviced to maintain 4C or colder.
  - Corrective Action(s):
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Right prep cooler that held sandwich fillings and dressings/sauces had an air temperature of 13.0C as per probe thermometer at the start of inspection. 25 minutes was allowed to pass to determine if cooler was undergoing a defrost cycle but temperature dropped only to 10.7C.
  - Corrective Action(s): Service cooler so it can maintain an air temperature of 4C or colder.
  - Date to be corrected by: July 19, 2021.
  - Violation Score: 3
Routine InspectionJul 31, 2020
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Walk-in cooler storing foods at greater than 4 deg. C.
  - -Air tempearture measured 6.0 deg. C
  - -Internal temperature of salami and chicken noodle soup (for July 31 - Aug. 2 per label) measured 7.7 deg. C and 8.7 deg. C using probe thermometer.
  - Workers indicate that walk-in cooler is frequently opened and closed throughout the day, especially during rush hour. New stock arrives each day to be stored in cooler.
  - Date To Be Corrected By: Immediately
  - Corrective Action:
  - -Repair/adjust walk-in cooler so foods are maintained at 4 deg. C or less. Monitor cooler temperature on a regular basis.
  - Corrective Action(s):
  - Violation Score:
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Internal temperature of chili sauce in hot-holding unit measured 53.2 deg. C using a probe thermometer.
  - -Worker notes that chili sauce was placed in unit this morning.
  - -Temperature log indicates last check was at 9:30am.
  - -Inspection took place after 2:15pm.
  - Hot foods must be stored at temperatures greater than 60 deg. C to minimize bacteria growth.
  - Date To Be Corrected By: Immediately
  - Corrective Action:
  - -Discard container of chili sauce.
  - Corrective Action(s):
Routine InspectionNov 20, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: - Grime and dirt accumulation noted around and behind grease trap area and under 3-compartment sink.
  - - Grime and dust accumulation noted on clean equipment shelves beside 3 compartment sink area.
  - - Grime and food debris accumulation noted under sandwich prep coolers.
  - Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas.
  - [Correction Date: November 30, 2019]
  - Violation Score: 3
Follow-Up InspectionJun 12, 2019
0 infractions
Routine InspectionDec 27, 2018
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): - Bag of cooked chicken being thawed at room temperature. Thawing foods at room temperature is unacceptable.
  - Corrective Action(s): - Staff directed to transfer chicken to cooler as temperature was 3C. Always thaw foods in cooler or submerged in water/running water maintaining the temperature at 4C or colder throughout the thawing process. Review your food safety procedures.
  - Violation Score: 1
Routine InspectionMay 9, 2018
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: -Plumbing connection from drain of dishwashing sink is leaking. Basin underneath catching dripping water.
  - Corrective Action(s): -Repair drain connection so that it is not leaking. [Correction date: May 16/18]
  - Violation Score: 3
Routine InspectionNov 29, 2017
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): - Walk-In Cooler: 5 deg C to 8 deg C (ambient temperature)
  - - Internal food temperatures: <4 deg C to 5.5 deg C
  - Corrective Action(s): - All cold potentially hazardous foods must be stored/ displayed at or below 4 deg C. [Correction Date: Immediately]
  - Note: Walk-In Cooler: 5 deg C to 8 deg C (ambient temperature) at start of inspection. Unit ambient temperature <=4 deg C by end of inspection, internal food temperatures <=4 deg C by end of inspection . Operator advised that staff were re-stocking and organizing walk-in cooler at start of inspection. Inspection was conducted at the end of lunch rush. **When re-stocking and/ or reorganizing walk-in cooler, avoid leaving unit door open for prolonged periods. Keep unit door closed as much as possible to help unit maintain temperature at or below 4 deg C.**
  - Violation Score: 5