Subway
1106 Lakeside Dr Nelson BC V1L 5Z3 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer jug is almost empty.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding (meatballs, marinara sauce) unit temperature is 40 C.
- 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): The sink used as a sanitizer basin has only water in it (no sanitizer is detected using test strips).
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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?
- Observation(s): 1)Meatballs in sauce were 46.0°C, pizza sauce was 19.0°C, soup was 38.5°C. Operator stated that meatballs in sauce were heated to 74°C then placed in hot holding unit before the unit was preheated. Pizza sauce was placed in hot holding unit without heating to 74°C. Soup placed in hot holding unit without heating to 74°C first. All items were placed in hot holding prior to it reaching operating temperature. 2) Cooler under sandwich grill measured at 7.6°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Sauce placed in hot holding unit without first being heated to 74°. Temperature at time of inspection was 19°C.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Automatic quaternary ammonia (Quat) sanitizer dispenser not working
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food debris under shelves in back storage was observed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Knives on magnetic holder were in contact with staff keys, which could contaminate the knives.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Hot held chili was found to be 37°C using a calibrated probe thermometer at the time of inspection. When questioned, staff stated that they were using the hot holding unit to heat up foods to 60°C. Discontinue this practice immediately. Foods must be heated to 74°C to destroy any potential pathogens in the food, then placed in hot holding at ≥60°C. Ensure to train staff of the proper method of reheating, according to the food safety plan for the establishment. All of the hot held foods were heated to 74°C then placed back into hot holding at ≥60°C at the time of inspection, as the foods were only in the hot holding unit for approximately 1 hour. (Corrected During Inspection).
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Hot held chili was found to be 37°C using a calibrated probe thermometer at the time of inspection. When questioned, staff stated that they were using the hot holding unit to heat up foods to 60°C. Discontinue this practice immediately. Foods must be heated to 74°C to destroy any potential pathogens in the food, then placed in hot holding at ≥60°C. Ensure to train staff of the proper method of reheating, according to the food safety plan for the establishment. All of the hot held foods were heated to 74°C then placed back into hot holding at ≥60°C at the time of inspection.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions