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Rutland Subway 7934

137 Hwy 33 Kelowna BC V1X 2A1 · Restaurant - Food Service

7 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): It was noted that at least one employee with valid FOODSAFE certification or equivalent training is not present at all times and staff FOODSAFE certification could not be confirmed at the time of inspection. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher final rinse temperature about 65 C on the rack when at least 71 C required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The staff said during the inspection that their current policy is that as soon as the food handlers recover from illness, they are allowed to work in the food premises. Ill employees must stay home from work for 48 hours after symptoms subside. This is to prevent the further spread of illness. Staying home for 72 hours is recommended as an increased level of safety. The staff agreed to update their policy to minimize the spread of illness.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F1.7 Are foods protected from contamination?
      • Observation(s): a) The blades for the food slicers are damaged and has white stains and food debris on the food contact surfaces. Using a damaged blade when handling food can cause serious physical contamination. b) Thumb tacks are used on the wall right next the food preparation table. Using thumb tacks on the walls in a food preparation area can pose physical contamination if they fall into foods by accidents. Take immediate corrective actions and contact the health officer by Mar. 6, 2019.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During this inspection, the operator measured the internal temperature of the cooked sauces being stored in the hot holding unit in the front food preparation area using her probe thermometer and it showed at 120°F. She said that her thermometer is calibrated regularly and the food was cooked and put into the hot holding unit less than 2 hours ago. She reheated the food above 74°C and the corrective actions were recorded in the log during this inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): a) The blade for the vegetable slicer is damaged. Using a damaged blade when handling food can cause serious physical contamination. b) Thumb tacks are used on the wall right next the food preparation table. Using thumb tacks on the walls in a food preparation area can pose physical contamination if they fall into foods by accidents. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  6. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): *The cooked meatball was observed at 40 degree Celsius. The operator voluntarily discarded the concerned food and the foods in the same hot holding unit. Corrected during the inspection (CDI).
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *A knife in the food preparation area has a chipped blade and it was removed by the operator during the inspection.
  7. Monitoring

    1 infraction

    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): One of the knives in the food preparation area has damages on its metal blade. The staff discarded the utensil during the inspection. Corrected during inspection (CDI).