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Subway 14757

103 - 4812 50 Street Athabasca AB T9S 1C9 · Food - General

10 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT based sanitizer solution in the three-compartment sink and in the sanitizer, pails were observed to be at 100 ppm. QUAT based sanitizers are required to be at 200 ppm to ensure adequate sanitization of food contact equipment. The operator replaced and re-tested the sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread loaves in the freezer were observed to be unwrapped and left on the freezer shelf. All food is required to be stored in a way that protects from contamination. The operator wrapped the loaves in saran wrap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Clam chowder in the hot-holding unit was measured at 49 °C. Operator confirmed the product had been held at this temperature for more than two hours. All potentially hazardous foods must be maintained at 4 °C or below or 60 °C or above to prevent bacterial growth. The operator discarded the chowder at the time of inspection.2. Coffee cream at the coffee station was observed to be at 14c. Operator confirmed that the cream had been sitting out for longer than 2 hours. All potentially hazardous foods must be maintained at 4 °C or below or 60 °C or above to prevent bacterial growth. The operator discarded the cream.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler handles on the kitchen line were observed to have a buildup of food debris. All surfaces used in food contact are required to be maintained in a clean and sanitary manner to prevent bacterial growth. The operator cleaned and sanitized the door handles.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dead beetles were observed by entrance of facility.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dead flies observed along the light fixtures in back dry storage area. 2. Refrigeration side vents observed with dust build-up beneath sandwich service areas. Staff were correcting items at time of inspection.
  7. Demand Inspection

    0 infractions

  8. Monitoring 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?
      • Light covers situated by hand sink are missing. Please ensure light covers are equipped to ensure protection in the event of a bulb breakage.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. High touch surfaces noted with minor grime.2. Crumbs noted underneath handwashing sink area.1-2. Ensure areas are cleaned and santiized.