Subway
1402 Trans-Canada Hwy Golden BC V0A 1H1 · Restaurant - Food Service
12 inspections
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0 infractions
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- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizing solution was measured at 50ppm. The minimum concentration for QUAT is ~200ppm (Recommended 200-250ppm) for adequate sanitizing. Ensure that the QUAT solution is changed every 2 hours, or more frequently depending on busy times and maintained at 200-250ppm during times of operation.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): There was no one on-site with food safety training/certification and the manager's FOODSAFE Level 1 expired in July 2018. Please ensure at least one employee in the establishment is FOODSAFE certified or trained during times of operation. Please forward a copy of certification to the district EHO to verify completion of the course.
- F3.6A Operator must have valid FOODSAFE certificate 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): By the handwashing station, knives were stored in sanitizer that measured ~100ppm QUATs. Please ensure the sanitizer is replaced more frequently and maintained at 200-250ppm during times of operation.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A thermometer was absent from the refrigeration unit behind the sandwich preparation line. Ensure that this unit is equipped with an accurate thermometer displaying 4°C or less at all times.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 3.1 - Is there a FOODSAFE certified staff member on shift?
- Observation(s): None of the workers had FoodSafe at time of inspection. There must ALWAYS be one person on shift that is FoodSafe certified.
- 1 Observation, Low Severity of Consequences : In the absence of the operator, at least one employee present in the establishment must have FOODSAFE certificate or equivalent training.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths left out on the counter. Wiping cloths must be single use or kept in a bucket of sanitizer.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Sanitizer concentration ≤200ppm Quats.
- 1 Observation, Low Severity of Consequences : Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 3 boxes of green peppers were sitting out at room temperature by the back door. The subway sticker on the boxes say keep refrigerated. ***This has been noted multiple times in the past.*** All potentially hazardous foods must be kept at ≤4°C All cooler and hot holding temperatures are acceptable
- 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Small knives used to cut the subs are being kept in a small container of sanitizer. The container was not full enough to fully immerse the blade. The sanitizer measured 100ppm Quats. The required amount is 200ppm. If knives are going to be kept in this manner, they must be cleaned before placing in sanitizer and the blade must be fully immersed in the sanitizer. The knives must be fully washed and sanitized every hour and the sanitizer in the container must be changed every hour or sooner if it is ≤200ppm All foods covered and dated.
- 3.1 - Is there a FOODSAFE certified staff member on shift?
- Monitoring
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- Monitoring
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