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Subway

1 - 4565 10th Avenue, New Hazelton, V0J 2J0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. Health officer tested sanitizing solution and it was observed to be only 100ppm quaternary ammonia solution. Observed employee refresh sanitizing containers with new sanitizing solutions and retested. Observed a final sanitizing solution concentration of 200ppm QUAT at time of inspection. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  3. Complaint Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 204 - Critical Repeat Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature log records indicate the minimum required temperature of 74°C is not always reached for reheating or cooking of food. Only the surface temperature of foods is monitored and recorded. (Public Health significance) - When reheating potentially hazardous foods, foods must reach 74°C throughout the product to ensure the food is safe to consume.
      • Corrective Action: Internal temperature of all cooked foods must reach 74°C for 15 seconds and be recorded in log book.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Nail polish remover stored above food contact surfaces. (Public Health significance) - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Store all chemicals safely away from food and food contact surfaces.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cooler door below hot holding unit and coffee maker is damaged. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace cooler door.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.