Subway
106 - 202 Main Street SW Slave Lake AB T0G 2A0 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Interior temperature of meatballs in hot-holding measured 53C (128F). Other foods in hot-holding measured above 60C (140F.) Meatballs were reheated before being placed back in hot holding.ENSURE:Foods are heated to a minimum temperature of 74C (165F) before being maintained at a minimum of 60C in hot holding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary Ammonium Compound test strips on the wall by the mechanical dishwasher were noted to have expired (Exp: October 2024). Ensure that the test strips for the chosen sanitizer are obtained and available for staff use to verify the concentration every time a new sanitizer solution is made for food preparation, handling, and manual dishwashing at this facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher reached a high of 63C at the dish rack. The dishwasher's rinse cycle must reach 71C at the dish rack to control microbial populations. The food handlers started using the dishwasher to clean the dishes, and then soaked the dishes in food grade sanitizer for 2 minutes, until the dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A deli meat slicer that was not in use was being stored in a black garbage bag. These bags are not food grade and can create a cross contamination hazard - store food contact equipment in food safe storage materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- The baseboard under the soft drink dry storage is missing and that area has dirt buildup and is difficult to keep clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?