Subway
125-2735 Skaha Lake Rd Penticton BC V2A 9B8 · Restaurant - Food Service
7 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): At the time of inspection, no QUAT was detected at the dispenser. The QUAT dispensing machine must be calibrated.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available for QUATs sanitizer Obtain QUATs sanitizer test strips and test daily
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing of food contact surfaces occurs with the Peroxide Multi Surface Cleaner and Disinfectant with a potable water rinse afterwards. This disinfectant is not intended for food contact surfaces. • Change procedure of sanitizing food contact surfaces in kitchen and food preparation area to use the QUATs sanitizer at facility that is intended for use on food contact surfaces. Sanitizer should be available at all times. Peroxide can still be used on non food contact surfaces such as high touch surfaces and dining area
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Glass lightbulb cover in the walk-in cooler is broken Ensure no food was contaminated and replace lightbulb cover
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff member who was the only staff member on site did not have their FOODSAFE or equivalent training. At least one staff member present at the facility at all times must have FOODSAFE or equivalent training
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions