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Quiznos Sub #859

103 - 22259 48th Ave, Langley · Restaurant

19 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of soup left outside of cooler for 30 minutes. Soup temperature measured approximately 13°C.
      • Corrective Action(s): Store soup in cooler at <= 4°C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal belongings and a container with used incense and ashes were kept on top of the pop syrups.
      • Corrective Action(s): Store these items away from food and food storage areas to avoid contamination.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable food items (meats, cheese, chopped vegetables) are stored in walk-in cooler that is maintaining temperatures of 6-7°C.
      • Corrective Action(s): Move these items to alternate coolers capable of maintaining 4°C or to freezer.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was serviced but is maintaining temperatures of 6-7°C.
      • Corrective Action(s): Service walk-in cooler so it is able to maintain temperatures of 4°C or less. Do not store perishable foods in the walk-in cooler until written approval has been granted by health inspector. Correct as soon as possible.
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods (chopped vegetables, meats, cheese) kept in walk-in cooler that is maintaining approximately 8-9°C.
      • Corrective Action(s): Move these foods to a cooler that is able to maintain 4°C or less.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food (chicken, soup) on hot holding unit measured approximately 45°C.
      • Corrective Action(s): Reheat these food items to 74°C and ensure hot holding is at least 60°C afterwards. Verify temperatures using a thermometer.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler is maintaining ambient temperatures of 8-9°C.
      • Corrective Action(s): Arrange for repairs as soon as possible. Do not keep any perishable foods in this cooler (ie. chopped vegetables, meats, cheese) until it is able to maintain 4°C or less. Correct as soon as possible.
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer for walk-in cooler is not accurate.
      • Corrective Action(s): Obtain a new accurate thermometer. Correct as soon as possible.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk-in freezer is maintaining temperatures of approximately -1°C.
      • Corrective Action(s): Service the walk-in cooler so it is able to maintain temperatures of -18°C. Correct as soon as possible.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use soup ladle and tongs were stored in a container of murky room temperature water.
      • Corrective Action(s): Clean and sanitize the utensils and container. Store in-use utensils dry, ice water, or hot water in the warming unit. Clean and sanitize the utensils and container at least every 4 hours.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser did not properly dispense paper towels. This makes proper handwashing difficult.
      • Corrective Action(s): Repair paper towel dispenser so that hand washing is not hindered because of paper towel.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Bread knives are not cleaned and in good working order.
      • Knife handles are deteriorated and material is impossible to clean properly
      • Corrective Action(s): Replace knives so they are easy to wash and clean and sanitize. Do not use unsanitary knives.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in the bucket measured at 150ppm QUATs residual.
      • Corrective Action(s): Operator changed the sanitizer with a fresh solution measured at 200ppm QUATs residual as per test strip.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Gratings above oven and hot holding unit are dusty.
      • Corrective Action(s): Clean and sanitize the gratings. Date to be corrected by: 2021/06/10
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor build up noted on floors around equipment.
      • Table surfaces are sticky.
      • Screws in use to keep cutting board in place at prep fridge have a build up of debris in the grooves.
      • Conveyor in toaster has a build up of debris on it.
      • Corrective Action(s): Thoroughly clean these areas and then sanitize food contact surfaces.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ensure that tongs and spoons for all sauces are being stored in the foods in the warmer and not at room temperature in a container of water to prevent growth of bacteria.
      • Corrective Action(s): Operator placed utensils in each food item to store them above 60 degrees Celsius.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured 0 PPM Quat residual. Employee refilled bucket and bottle and it was still 0 PPM quat residual.
      • Corrective Action(s): Ensure that the lines are flushed before filling bottles and buckets. Do not dilute with the water running from the tap when the dispenser is on. Ensure that it is always tested with your test strips.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff currently onsite either have expired foodsafe or do not have foodsafe at all.
      • Corrective Action(s): Ensure that there is always someone onsite with foodsafe certification. Either have staff renew their foodsafe or take the course again to meet the regulations.
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Buckets with wiping cloths was had quats that were less than 200ppm residual.
      • Corrective Action(s): Ensure that it maintains a 200ppm residual.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on site took FoodSafe five years ago
      • Corrective Action(s): Ensure that staff who took FoodSafe five years ago or earlier renew their FoodSafe Certificate by July 29, 2018. Please visit foodsafe.ca. Ensure there is one staff member onsite at all times with FoodSafe
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions