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Subway 13447

8525 20 Avenue Coleman AB T0K 0M0 · Food - General

22 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Discussed cleaning wall behind veg prep table (had dried tomato splatters).Discussed better cleaning behind toilets (contained old toilet paper and cups).Discussed cleaning behind pop machine counter and in the counter underneath the pop machine (slime from water leak).
  4. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Pop machine water system had a leak which had puddled in the counter and on the floor. Slime was evident in the puddles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Discussed cleaning wall behind veg prep table (had dried tomato splatters).Discussed better cleaning behind toilets (contained old toilet paper and dirt deposits).Discussed cleaning behind pop machine counter and in the counter underneath the pop machine (slime from water leak).
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was greatly improved.(Please pay attention to washroom doors and light switches.)*Cleaning schedule was not available yet. See template links in intro comments.
  7. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 12: New temperature logs had been printed and posted (shortly before the inspection) but were not used yet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Feb 12: Temperature control of potato rings was not implemented. Staff member seemed unaware of the change.Potato rings found at 24 C (probe), at 2:15, in the same cabinet since the morning. Planned to hold until 10. Product discarded.Feb 10 update: See intro for required handling protocol from Subway.Feb 10:Potato rings were 28 C (probe), in the bread holding cabinet (not heated/cooled). They were typically made in the morning and held this way up to 24 hrs. Current product was made reportedly ~8:30 am - inspection time 11:30 am. Product discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Feb 12: Poorly cleaned/soiled food equipment included:- Washed meat slicer had grime on the back of the blade although the top was clean - Washed metal mixing bowls had debris left on them- The plastic wrap box ("Wrap-it") was very dirty with clutter on it and may contaminate products during wrapping.- Veggie slicer was dirty with dry peppers on it and was moved to the sink (should be done immediately after use).Feb 10: Poorly cleaned/soiled food equipment included:- Washed meat slicer had heavy food smears on the blade, - Washed metal mixing bowls had debris left on them- A dirty and dusty cloth was laying on clean food pans/ drip trays.- The plastic wrap box ("Wrap-it") was very dirty and may contaminate products during wrapping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 12:Minor cleaning was done under the counters. No other substantial changes noted. Feb 10:Listed areas had old food and grime. Cleaning required:- Hard to reach areas,- Walk-in cooler (move shelves and clean floors, walls, and ceiling) - Under dish sink,- Under counters,- Washroom doors and light switches.Cleaning schedule was not available nor in use.
  8. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not current (last updated the week of Jan 21).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato rings were 28 C (probe), in the bread holding cabinet (not heated/cooled). They were typically made in the morning and held this way up to 24 hrs. Current product was made reportedly ~8:30 am - inspection time 11:30 am. Product discarded. Operator was uncertain how to handle the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Poorly cleaned/soiled food equipment included:- Washed meat slicer had heavy food smears on the blade, - Washed metal mixing bowls had debris left on them- A dirty and dusty cloth was laying on clean food pans/ drip trays.- The plastic wrap box ("Wrap-it") was very dirty and may contaminate products during wrapping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Listed areas had old food and grime. Cleaning required:- Hard to reach areas,- Walk-in cooler (move shelves and clean floors, walls, and ceiling) - Under dish sink,- Under counters,- Washroom doors and light switches.Cleaning schedule was not available nor in use.
  9. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not current (last updated the week of Jan 21).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Feb 10 update: See intro for required handling protocol from Subway.Feb 10:Potato rings were 28 C (probe), in the bread holding cabinet (not heated/cooled). They were typically made in the morning and held this way up to 24 hrs. Current product was made reportedly ~8:30 am - inspection time 11:30 am. Product discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Poorly cleaned/soiled food equipment included:- Washed meat slicer had heavy food smears on the blade, - Washed metal mixing bowls had debris left on them- A dirty and dusty cloth was laying on clean food pans/ drip trays.- The plastic wrap box ("Wrap-it") was very dirty and may contaminate products during wrapping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Listed areas had old food and grime. Cleaning required:- Hard to reach areas,- Walk-in cooler (move shelves and clean floors, walls, and ceiling) - Under dish sink,- Under counters,- Washroom doors and light switches.Cleaning schedule was not available nor in use.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept for the last month. Temperatures must be logged in order to monitor the safety of storage and handling of potentially hazardous foods.**Update August 8th**Logs Partially done, will come back to reinspect in 2 weeks.
  12. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept for the last month. Temperatures must be logged in order to monitor the safety of storage and handling of potentially hazardous foods.**Update August 8th**Logs Partially done, will come back to reinspect in 2 weeks.
  13. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept for the last month. Temperatures must be logged in order to monitor the safety of storage and handling of potentially hazardous foods.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Update Jan 30** Cleaning has not been completed; Gautam says they have been too busy. Will come back next week**Update complete**Inserts for sauce, and beneath the inserts have buildup of food and sauce. Please clean the noted areas.
  16. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inserts for sauce, and beneath the inserts have buildup of food and sauce. Please clean the noted areas.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning was almost complete but finishing touches required on the washroom and cooler.Washroom had buildup in the corners of the floor. Please clean entire washroom thoroughly and maintain.Walk-in cooler walls had mold and dust immediately inside the door.The back prep counter wall was clean (it always looks dirty).Cleaning schedule was reviewed. This schedule was available before, but it should be used. This helps hard to clean areas get cleaned enough (for example: ceilings, under equipment, and things in this report).
  19. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat balls and sauce were about 45 C after stirring. Operator was going to reheat the items in the microwave immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning was started but not finished yet (still within the expected timeframe).Washroom had buildup in the corners of the floor. Please clean entire washroom thoroughly and maintain.Walk-in cooler walls had mold and dust immediately inside the door.The back prep counter wall had food splatters on it, and on the signs posted on it.Staff did not use a cleaning schedule. This is important so hard to clean areas are cleaned enough (for example: ceilings, under equipment, and things in this report). Staff will check with the owner for the schedule.
  20. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counters and food prep surfaces were reportedly wiped with only dry towels during the day but fully cleaned at night. Sanitizer must also be used continually during the day. The sanitizer bottle should always be handy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for meatballs was not turned on. Meatballs had recently been put in it and did not need to be discarded. Unit was turned on. Corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking tray liners filled with new dough had crumbs, and a lot of debris, from the previous baking. Liners must be washed and sanitized thoroughly between every use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom had buildup in the corners of the floor. Please clean entire washroom thoroughly and maintain.Walk-in cooler walls had mold and dust immediately inside the door.The back prep counter wall had food splatters on it, and on the signs posted on it.Staff did not use a cleaning schedule. This is important so hard to clean areas are cleaned enough (for example: ceilings, under equipment, and things in this report). Staff will check with the owner for the schedule.
  21. Risk Management Inspection

    0 infractions

  22. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large patches of grime were on the walk-in cooler door, and both washroom doors (near the handles and bottom). (They may require strong cleaners.) All common touch areas should be regularly cleaned thoroughly. This was also discussed at a previous inspection.