Subway 11338
7 - 11440 Braeside Drive SW Calgary AB T2W 3N4 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of spray bottle located in back prep area for the meat slicer.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of quat measured more than 1000 ppm in sani-pail located in front prep area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of perishable foods stored in front meat prep cooler was: chicken at 8.4C, beef 9.6C, sliced cheese at 8.6C, pork at 8.4C, capicola meat at 8.9C.b) Internal temperature of rice and shredded cheese stored in second prep cooler located in front prep area was 9C. Requirement:-Ensure that perishable foods under refrigeration are stored at 4 C or less.-Move chicken, beef, capicola, porksliced cheese, rice and shredded cheese to back prep cooler.-Adjust the temperatures of both front prep coolers to maintain internal temperature of perishable foods at 4C or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?