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Subway #13151

12-111 Oriole Rd Kamloops BC V2C 4N6 · Restaurant - Food Service

3 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gaps in the wall where plumbing enters under the sink may allow for the entry of pests. Corrective Action: Seal any areas around plumbing/utilities where they enter or exit the wall, to protect against the entry of pests.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No testing strips were available for the chlorine based sanitizer used for the deli slicer specifically. The kit for this chemical did come with testing strips but staff stated they have run out. The solution is in individual pre-concentrated packages and than mixed with water. The use of the testing strips ensures that the concentration of the solution is providing adequate sanitizing action to kill potentially harmful pathogens. Note the label for the solution itself states that the solution is to be measured with sanitizing testing strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Corrected During Inspection (CDI): There was build up of some food debris on the bottom of the meat slicer adjustable table plate. This was missed during cleaning. The operator was instructed and had immediately cleaned and than sanitized this machine during the inspection. • Observed dry good items (e.g. spices) there we only sealed with stickers, this doesn't provide enough protection and there is also the risk of attracting pests. For this ensue that the spice package or its contents are placed in a pest proof container.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    0 infractions