Subway #11284
250 Trans-Canada Hwy Salmon Arm BC V1E 4N3 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Green peppers in the walk in cooler were growing mold. Food must be free of mold and safe for human consumption. Discard affected peppers.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Tomatoes and green peppers in the walk in cooler were growing mold. Food must be free of mold and safe for human consumption.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in cooler beneath the toaster was broken. Ensure all coolers have an accurate, functioning thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Mold was found on many of the tomatoes in the premises. Food must be free of mold and fit for human consumption.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Reheating of soups and marinara sauce is not being monitored. Proper reheating to 74°C(165°F) provides a degree of assurance that pathogens will be eliminated before hot holding at 60°C (140°F). Corrective action: • Monitor reheating with a probe thermometer after microwaving. Ensure food reaches 74°C (165F) before placing in hot holding unit.
- 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): QUAT sanitizer for manual warewashing and food contact surface sanitizing measured at ~500ppm. Beyond 400ppm (no-rinse level) QUAT sanitizer must be rinsed off food contact surfaces to avoid chemical contamination of food. Corrective action: • Monitor QUAT sanitizer with test strips to ensure correct concentration of sanitizer (200-400ppm) • Dilute sanitizer as required to reach 200-400ppm • Contact chemical supply company to adjust automatic QUAT dispensing
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- 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): The plastic strip curtain in the walk in cooler has mold or debris on it and needs to be cleaned more regularly.
- 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
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed that the customer beverage fridge was missing a thermometer. This refrigerator contained milk and cream, which are potentially hazardous foods. These food items have the potential for pathogen growth when stored at an incorrect temperature for an extended period of time. The refrigerator must have an accurate thermometer to monitor the temperature (40 °F or below). Observed a few temperatures above 40 °F in temperature log book with no corrective actions recorded. Recommended to manager that employees write down corrective actions taken when temperature is not within correct range. These corrective actions should be recorded to prove the required temperature has been reached.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed plastic containers being stored on the floor underneath the shelving units. The space underneath these shelves should be kept clear of equipment to allow for easy sweeping and moping as well as monitoring for pests or spills. Please remove these bins and store off the floor.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Back holding cooler temperature was measured at between 7C/45F and 10C/50F. This is a recurring issue. Temperature dial was adjusted at the time of inspection. Temperature was rechecked and measured at ~7C/45F-9C/48F. At the time of inspection, items were moved to walk-in cooler. Requested staff to monitor/record the temperature of this cooler and ensure that the cooler is capable of maintaining at 4C or less prior to placing food back into the unit. Also all staff should be aware of what corrective actions to take when temperatures are measured to be >4C. Note: According to temperature log, temperature was measured at ~35F at 11am. 2. New accurate thermometers needed for walk-in freezer and back holding cooler. NSF-certified thermometers recommended.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of sanitizer provided only ~100ppm of Quats. Quats concentration tested at the dispenser and provided slightly less than 200ppm. Please ensure 200ppm of Quats is provided.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Spray bottle of Quats sanitizer solution did not provide adequate amount of Quats. CDI - Corrected During Inspection. Manager discarded the solution and refilled the spray bottle with new sanitizer solution at the time of inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): One hot held cream soup was measured at 54°C. The operator understood the hazards of holding potentially hazardous food between 4°C/40°F to 60°C/140°F and adjusted the temperature during the inspection. As mentioned in the inspection, temperature must be assessed for soups that are in different hot holding units. Please ensure all soups are kept ≥60°C and if they ever fall between 4°C/40°F to 60°C/140°F for more than 2 hours, they are deemed unsafe to eat and must be discarded.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- 13.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): Temperatures for cream soups (chicken cream soup and clam chowder) were measured at <60C/140F (One at ~40C and the other at ~50C). Staff was unsure how long the soups have been stored in the danger zone i.e between 4C/40F and 60C/140F, which is ideal for disease-causing bacteria to grow and multiply. Therefore staff has voluntarily discarded the soups. Note: CDI - Corrected During Inspection
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- 13.5 - Are foods stored or displayed at proper temperatures?