Subway #10072
107-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service
10 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the left side of the sandwich cooler (protein) was measured at 6°C. Corrective Action: Adjust or service the cooler so food is maintained at 4°C or colder in all sections.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Observed paper towel being used to dry hands after handwashing, wipe down counters and walls, then dry hands again. Counters and walls may be unclean. Corrective Action: Discontinue this practice. Discard paper towel after drying hands. If residual water is an issue, wash hands carefully to reduce splashing onto counters, clean up any water at a suitable time, then wash hands afterwards. If wiping sometimes occurs after hand drying, immediately discard the paper towel without further hand contact. Ensure all staff use paper towel to shut off the tap.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. The sanitizer solution is colourless. Corrective Action: Connect new sanitizer to the dishwasher so the sanitizing rinse cycle achieves a minimum of 50 ppm chlorine residual at the plate surface. The sanitizer bin was moved away from the soap dispenser in the front area, to ensure residual soap and water do not enter the solution. Continue to store the sanitizer bin away from the dispenser.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6: Spray bottles are suspended from a low crosspiece at the dishwashing sink in close proximity to the floor. Corrective Action: Sanitize the spray bottles. Store them in a different location at least 15 cm (6 in) above the floor and away from food. F2.6G: The light in the walk-in freezer is too dim. Corrective Action: Provide brighter lighting in the walk-in freezer. It is recommended to do the same for the walk-in cooler.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 Sanitizer concentration in low temperature dishwasher was undetected despite 2 full cycle washes. Corrective Action F2.3 Engage service provider for repair and maintenance. In the interim, use the 3 step manual dishwashing method (wash, rinse & sanitize).
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food in the primary line coolers and the under-counter cooler was measured above 4°C. Corrective Action: Adjust or service the primary line coolers so all food is maintained at 4°C or colder. Determine if the under-counter unit is on a defrost cycle. If it does not return to a safe temperature, adjust or service the cooler so food is held at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Cardboard is used as a floor mat near the dishwasher. Recurring infraction. Corrective Action: Remove the cardboard. Clean up residual water as needed. Obtain a cleanable commercial product such as a slip-resistant rubber drainage mat. F2.5K: Chemical spray bottles, which are handled frequently, are suspended from a low crosspiece at the warewashing sink. They are in close proximity to the floor and susceptible to exterior contamination. Corrective Action: Sanitize the spray bottles. Store them in a different area at least 15 cm (6 in) above the floor and away from food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Soup stored in the hot holding unit was measured at 57°C. Product was held for less than 2 hours. Corrective Action: Increase the temperature of the hot holding unit so the soup is held at 60°C (140°F) or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution bin is stored under the soap dispenser in close proximity to the hand sink. Water and residual soap can enter the solution and interfere with proper use. Corrective Action: Store the sanitizer bin away from the hand sink area. The sanitizing cycle of the low-temperature mechanical dishwasher was measured at 0 ppm chlorine residual after the first load. Subsequent runs achieved 50 ppm chlorine. Staff should test sanitizing concentration at the start of the shift and throughout the day as needed. Seek repair or replacement if the sanitizing cycle does not reach minimum 50 ppm chlorine on a consistent basis.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Observed debris accumulation on the walk-in cooler evaporator fan grate. Corrective Action: Clean the grating to remove debris. Do so regularly. Utensils should not be kept inside food storage bins in contact with the product. When food is moved to storage, wash and sanitize in-use utensils.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6: Flattened cardboard is used as a floor mat in the dishwashing area. Cardboard absorbs contamination and can serve as a food source for pests. Corrective Action: Remove cardboard from the premises. Clean the area as needed. If a mat is required, obtain a cleanable commercial product such as a slip-resistant rubber drainage mat. F2.6F: Paring knife used for cutting sandwiches has stickers applied to alert staff of especially sharp knives. Sticker fragments may fall into the food product. Utensils with adhesive material can accumulate food debris and cannot be properly cleaned. Operator stated that the stickers are removed before cleaning and sanitizing, then reapplied. Corrective Action: Determine an alternate method to identify sharp knives that does not involve applying a foreign material to the knife. Advise the Environmental Health Officer (EHO) before implementation.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front beverage cooler containing milk measured at 9°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Inadequate handwashing technique observed.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap in weather stripping between front doors observed, allowing for entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Improper location and practice for manual warewashing. Small knives used for cutting bread and sandwiches are being rinsed in the front hand sink, sprayed with sanitizer, and allowed to air dry on a plastic tray.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Utensil not in good working order. Blade of large food prep knife was chipped in multiple places and tip of knife had been broken off. 2. Floor-wall junction under prep table near mechanical dishwasher not properly coved, baseboard moulding is absent, unsealed wood and crevices exposed. Operator stated that minor flooring renovations are still underway, and baseboards are to be repaired soon. To be verified during next routine inspection. 3. Food residue and debris observed under rack near back door, under racks in dry storage, and under tables in dishwashing area. Dust and debris accumulation on fan grating (ceiling) inside walk-in cooler.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front display cooler with the top inserts was measured to be around 8°C on top at time of inspection. The food in the inserts should be maintained at 4°C (40°F) or below at all times. Actions required: • Operator to monitor temperature of front cooler and inserts more frequently to ensure the temperature stays at 4°C (40°F) or below at all times. Note: It is best practice to spread out the time (ideally every 2-4 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight is visible in between the crack of the two front doors. This can allow pests to enter through the gaps. Actions required: • Operator to have weather stripping installed to ensure no daylight is visible through the gap between the two front doors.
- F2.2B The premises must be protected against entry of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): There was zero sanitizer present in the low temp dishwasher. Ensure low temp dishwasher has 100ppm bleach solution. Quats dispenser was dispensing approx 100ppm quats solution. Ensure unit is dispensing 200ppm at all times. Quats spray bottle in rear of kitchen had 50ppm quats solution. Quats sanitizing pail near handwash basin had near zero sanitizer present. Dishwasher sanitizer concentration and quats sanitizer concentration is documented in daily log book however concentrations are not adequate.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) The temperature of the walk-in cooler was observed to be at around 55 °F. The operator was informed to adjust the temperature dial to ensure food is kept below 40 °F (4 °C). 2) The thermometer in the walk-in freezer was found to be broken. The thermometers in the coolers at the front were missing. Please replace any broken or missing thermometers with an NSF certified thermometer. This will allow for the temperature of the freezer and coolers to be regularly monitored and kept at or below 4 °C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) The quats dispenser connected to the 3 compartment sink was found to be dispensing an inadequate amount of sanitizing solution. The concentration was tested to be at around 50 ppm. The required concentration for adequate sanitizing action to occur in order to kill bacteria is 200 ppm at the minimum. The operator was immediately notified to immediately repair the dispenser. 2) The spray bottles and sanitizing bucket used for food contact surfaces were tested to contain no trace of any sanitizing solution, most likely due to the quats dispenser malfunctioning. The food handlers were informed that while the dispenser was being repaired, they could mix their own quats sanitizing solution and use that for their spray bottles and sanitizing bucket. 3) The low temperature chemical dishwasher was using chlorine and the concentration was tested to be 50 ppm, which is fine. 4) It was also noted that the concentration of the sanitizer was not being regularly checked or recorded in their logs. Please ensure that regular testing of the sanitizer concentration is performed to ensure that the sanitizing solution is the correct concentration.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) A cover is missing from the ceiling light directly underneath the freezer area. Please ensure that any light fixtures over food areas are sufficiently protected using a cover. 2) The back door requires a replacement of its door sweep and weather stripping to prevent the entry of pests. Visible daylight can be seen from underneath the door.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4L - The premises must be protected against entry of pests.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): 1) No food handlers at the time of inspection had Foodsafe training. Please ensure that there is at least one food handler with a valid Foodsafe certificate or equivalent training present in the absence of the operator. - FOODSAFE Level 1 is an 8 hour course that can be taken in either a classroom or an online setting at your leisure. For more information, please visit www.foodsafe.ca
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths being left out on the counter in between uses. This is a repeat violation. Manager to speak with district manager regarding the choice of single use cloths or keeping them in a bucket of sanitizer solution. Manager got bucket of sanitizer to use for cloths. Sanitizer solution must be changed every 2 hours or when visibly soiled.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): One container of soup was measured to be 50°C. Manager states soup was initially heated in microwave to acceptable temperature and then placed in hot holding unit. Hot holding temperature turned up at time of inspection. All other temperatures acceptable.
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions