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Quiznos Subs

220 - 85 Shawville Boulevard SE Calgary AB T2Y 3W5 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution located in the prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese moved from cooler to the warmer without reheating was 15C.Requirement:Ensure that cold perishable foods are reheated to 74C before storing in the warmer at 60 C or higher.Cheese at 15 C was discarded
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced turkey stored in insert of prep cooler was 8.3 CRequirement: Ensure that perishable foods under refrigeration are stored at 4C or less.Sliced turkey was moved to walk in cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under hand washing sink was lined with a mat making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove mat from the floor.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels on chocolate squares repackaged onsite were missing info: date of repackaging, business name and address etc.Requirement:Ensure that labels contain info about name of product, repackaging date, business name and address of repackaging facility etc.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was not confining her hair.Requirement: Ensure that food handler confine their hair suitably to prevent contamination of food by hair.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat balls in the warmer was 50CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Meat balls were reheated to 74 C before storing back in the warmer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelf in walk in cooler was rusted making surface rough.Requirement:Refinish the shelf to have smooth surface.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels were not provided on packaged bars stored in the display cooler.(Repeat violation from previous inspection)Requirement:Ensure that labels are provided on packaged food indicating name of the product, source (business name and phone number) packaging date, storage conditions like "keep refrigerated" etc.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was made in the sink for utensils.(Repeat violation from previous inspection)Requirement:Provide sanitizer solution in one of the sinks for utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sides of display cooler located towards customer's area were damaged.(Repeat violation from previous inspection)Requirement:Repair sides of display cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was leaking in the prep cooler and accumulated on the bottom shelf of this cooler.Requirement:Repair the prep cooler to stop leakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on the vent of display cooler.b) Dirt buildup on floor between equipment in front and back area.c) One of the two customer's washroom was out of order and non- operational.Requirement:a) Clean the above noted areas.b) Repair the washroom to make it operational.