Subway 12560
1025 2 Street West Brooks AB T1R 0N9 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The protective sticker is not removed from the bottom shelves of the stainless steel counter or from the door of the walk-in cooler. Floors are uneven in the center of the kitchen where a cooler used to be. Floor contains staining and grime under shelving units near the back door. Baseboards are letting go throughout the kitchen along walls and wall joints.Staff bathroom is water damaged on the base of the drywall which contains mold. The wall where a hand soap was mounted is damaged. The bathroom fan is not operational. *Remove protective stickers from stainless steel surfaces.*Repair floor to be smooth and cleanable.*Cut out and remove water damaged drywall material. Investigate integrity of wall cavity and cut out and remove any rotted or damaged material. Refinish wall in bathroom to be smooth, cleanable and impervious to moisture.*Install operational bathroom fan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Drywall dust or dust from construction is accumulated behind the stainless steel food preparation counter. *Ensure all surfaces in the food establishment is thoroughly cleaned and sanitized post construction.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The primary hand sink in the front food handling area tap is broken and is not operational. Staff are to use the three-compartment sink for handwashing. Reportedly, staff still use the hand sink supplies from the front sink but walk to the back. Please stock three-compartment sink with soap and paper towel for accessibility.*Repair hand sink.*Supply three compartment sink with soap and paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The protective sticker is not removed from the bottom shelves of the stainless steel counter or from the door of the walk-in cooler. Floors are uneven in the center of the kitchen where a cooler used to be. Floor contains staining and grime under shelving units near the back door. Baseboards are letting go throughout the kitchen along walls and wall joints.Staff bathroom is water damaged on the base of the drywall which contains mold. The wall where a hand soap was mounted is damaged. The bathroom fan is not operational. *Remove protective stickers from stainless steel surfaces.*Repair floor to be smooth and cleanable.*Cut out and remove water damaged drywall material. Investigate integrity of wall cavity and cut out and remove any rotted or damaged material. Refinish wall in bathroom to be smooth, cleanable and impervious to moisture.*Install operational bathroom fan.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Owner did not notify of plans for construction - renovation of the food establishment and did not obtain prior approval.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Drywall dust or dust from construction is accumulated behind the stainless steel food preparation counter. *Ensure all surfaces in the food establishment is thoroughly cleaned and sanitized post construction.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The primary hand sink in the front food handling area tap is broken and is not operational. Staff are to use the three-compartment sink for handwashing. Reportedly, staff still use the hand sink supplies from the front sink but walk to the back. Please stock three-compartment sink with soap and paper towel for accessibility.*Repair hand sink.*Supply three compartment sink with soap and paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The protective sticker is not removed from the bottom shelves of the stainless steel counter or from the door of the walk-in cooler. Floors are uneven in the center of the kitchen where a cooler used to be. Floor contains staining and grime under shelving units near the back door. Baseboards are letting go throughout the kitchen along walls and wall joints.Staff bathroom is water damaged on the base of the drywall which contains mold. The wall where a hand soap was mounted is damaged. The bathroom fan is not operational. *Remove protective stickers from stainless steel surfaces.*Repair floor to be smooth and cleanable.*Cut out and remove water damaged drywall material. Investigate integrity of wall cavity and cut out and remove any rotted or damaged material. Refinish wall in bathroom to be smooth, cleanable and impervious to moisture.*Install operational bathroom fan.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Owner did not notify of plans for construction - renovation of the food establishment and did not obtain prior approval.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- The ice machine contained small specks of dust or mold in the ice. The ice machine was cleaned by the Pepsi Company prior to renovation and not after. Manager placed an out-of-order sign on the ice and contacted the company for another cleaning service.*Ensure ice machine and filters are thoroughly cleaned and sanitized following the store renovation before putting back in service.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Drywall dust or dust from construction is accumulated behind the stainless steel food preparation counter. Construction dust is present on equipment stored on the dry food storage shelf. *Ensure all surfaces in the food establishment is thoroughly cleaned and sanitized post construction.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bags of chicken were pulled out of the freezer to thaw at room temperature. Food handler reported the bags were pulled three hours ago. One bag had a surface temperature of 19 degrees Celsius, which was discarded.*Thawing must occur under a temperature-controlled environment under refrigeration or under cold running water. Do not leave high risk food stored in the danger zone.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The protective sticker is not removed from the bottom shelves of the stainless steel counter or from the door of the walk-in cooler. Floors are uneven in the center of the kitchen where a cooler used to be. Floor contains staining and grime under shelving units near the back door. Baseboards are letting go throughout the kitchen along walls and wall joints.Staff bathroom is water damaged on the base of the drywall which contains mold. The wall where a hand soap was mounted is damaged. The bathroom fan is not operational. *Remove protective stickers from stainless steel surfaces.*Repair floor to be smooth and cleanable.*Cut out and remove water damaged drywall material. Investigate integrity of wall cavity and cut out and remove any rotted or damaged material. Refinish wall in bathroom to be smooth, cleanable and impervious to moisture.*Install operational bathroom fan.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Owner did not notify of plans for construction - renovation of the food establishment and did not obtain prior approval.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. wall-floor junctures).
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. wall-floor junctures).
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. wall-floor junctures).
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard repair is needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. ceiling and wall-floor junctures).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard repair is needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. ceiling and wall-floor junctures).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The grass directly behind the commercial food establishment is extremely long. It creates a harborage area for pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard repair is needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. ceiling and wall-floor junctures).
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please reheat precooked meatballs to a minimum internal temperature of 74 degrees C (165 degrees F). Continue to hot hold reheated meat balls at a minimum temperature of 60 degrees C (140 degrees F).Recommendation: Note the cooking/Reheating temperature on your temperature log.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard repair is needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas of the commercial food establishment need to see improved cleaning (i.e. ceiling and wall-floor junctures).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions