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Subway

1 - 1216 16 Avenue NW Calgary AB T2M 0K9 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in freezer temperatures were measured at -6 degrees. Freezers should typically maintain a temperature of -18 °C or lower to keep food fully frozen and prevent bacterial growth through partial thawing or quality deterioration.**Please adjust the freezer settings or get the unit repaired.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler was measured at 10.6 degrees C.* Perishable food such as Salami, turkey, ham and peperoni was measured at 8 degrees C.**The food was asked to be placed inside the walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the cooler until it gets fixed.-Ensure that the perishable food is not stored above the insert fill line.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired.-Obtain valid Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several subway stickers found on the surfaces of the slicer. - Remove and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris under the storage shelves are the back.- Clean and maintain in a clean and sanitary manner at all times.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several subway stickers found on the surfaces of the slicer. - Remove and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris under the storage shelves are the back.- Clean and maintain in a clean and sanitary manner at all times.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaging boxes were stored directly on the floor under the cash register area. - Do not store on the floor to prevent contamination. Store at least 6 inches off the floor.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Recurrent Violation***1) One dead mouse found under the cash register area. 2) Mouse droppings found under the shelves in the back storage area and under the handwashing sink in the front. - Clean and sanitize the area. Facility must increase the number of traps and the frequency of services by a professional pest control company to eliminate the presence of pests in the facility. Seal all entry points into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Observed a large gap in the wall under the handwashing sink in the front. Facility management had attempted to close the gap using a T-shirt. Mouse droppings were found in this area. Please fix properly. Seal all points of entry to prevent the entry pest into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Recurrent Violations***1) Miscellaneous items such as plywood and cardboard boxes are stored in the limited storage area of the back preparation area. - Remove any clutter and items that do not belong to a food facility. 2) Observed an accumulation of debris under the storage shelves are the back and to the left side of the preparation table by the 3-compartment sink.- Clean and maintain in a clean and sanitary manner at all times.
  5. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) One dead mouse found under the cash register. - Clean and sanitize the area. Obtain the services of a professional pest control company and to eliminate the presence of pests in the facility.- Maintain a record of pest control reports on-site for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Observed a large hole in the wall under the 3-compartment sink in the back preparation area. 2) Walls in the back preparation area are pitted. - Fix the hole in the under the sink and pitted walls in the kitchen. 3) Loose metal panel on the floor of the walk-in cooler. Surfaces below the panel are rusted. 4) Loose vinyl baseboard around the walk-in cooler and freezer. - Please fix. All areas of the facility must be in a good state of repair. 5) Faucet at the 3-compartment sink is leaking. Please fix. All plumbing fixtures at the facility must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Miscellaneous items such as plywood and 2x4 are stored in the limited storage area of the back preparation area. - Remove any clutter and items that do not belong to a food facility. 2) Observed an accumulation of debris under the storage shelves are the back and to the left side of the preparation table by the 3-compartment sink.