Subway
101-3699 Hwy 97 N Kelowna BC V1X 5C3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous food (PHF) within the front right prep table refrigerator (used to store meat and cheese) were measured at temperatures between 50 to 59 deg.F. According to operator, this unit was turned off the night prior and staff may have restarted the unit too late in the morning to achieve proper temperature control prior to use. Some of these PHF ingredients that were identified as being within the danger zone for 2hours were discarded by staff at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Pre-mix dispenser at the back 3-compartment sink set up to dispense a "no rinse" required sanitizer solution was measured at >500ppm Quaternary Ammonia. Sanitizer solutions (red buckets) were not mixed/not in use at the time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary sanitizer not mixed/not located at food preparation areas at the time of inspection. Quaternary ammonia sanitizer was measured at <200 when taken directly from the pre-mix sanitizer dispenser.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed soup for the next day thawing on the counter in the back preparation area.
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Two PHF items were observed left out at room temperature for an extended period (ie. hard boiled eggs measured at 10deg.C & imitation crab at 10.5deg.C).
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Premix Quats sanitizer station not working at the time of inspection and no measurable sanitizer was found in spray bottles.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer noted in food contact surface sanitizer spray bottles. Pre-mix station found to be not working, however, operator repaired unit at the time of inspection. Also recommended more frequent use of test strips to ensure proper sanitizer concentration.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Automatic dispenser is used for quats sanitizer solution. Quats sanitizer solution reaches 200 ppm. Spray bottle of sanitizer solution used for wiping counters is at 0 ppm. Operator replaced the contents with quats sanitizer solution at 200 ppm. Please ensure that spray bottle sanitizer solution is at 200 ppm to properly sanitize surfaces.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?