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Subway

109 Bonnechere St, Eganville ON K0J 1T0 · Restaurant

8 inspections

  1. Required

    2 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
  2. Required

    1 infraction

    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
  3. Required

    1 infraction

    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  4. Required

    2 infractions

    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
      • Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  5. Enforcement

    1 infraction

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
  6. Complaint

    2 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
  7. Required

    0 infractions

  8. Required

    5 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, displayed, sold or offered for sale is constructed and arranged to maintain it in a clean and sanitary condition