Subway 14842
3 - 275 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Interior metal covering on closet door located under back counter in front prep area was detached.Requirement:Repair the closet door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A box containing single use straws was stored along with garbage bin in the closet under pop station.Requirement:Do not store straws along with garbage bin to prevent contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in back prep area.(Repeat violation from previous inspection)Requirement: Provide ready to use sanitizer solution in back prep area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint has peeled off the shelves located under counter in back prep area and lined with subway wrapping paper.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelves. Refinish the shelves to have smooth surface.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for surfaces in back prep area.b) Cleaning cloth was kept on the counter after use in back prep area.c) Bleach sanitizer solution spray bottle for the slicer was empty.Requirement:a) Provide ready to use sanitizer solution in back prep area.b) Soak cleaning clothes in sanitizer solution in between use.c) Provide bleach sanitizer solution in the spray bottle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in front prep area was empty.Requirement:Provide paper towels in the dispenser.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Interior closet door metal panel located under counter in front prep area was detached.Requirement:Repair the closet door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves under counter in back prep area were lined with worn out paper.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Closet doors under counter in front prep area were broken and repaired by using tape.(This is repeat violation from previous inspection)Requirement:Repair/replace closet doors. Do not use tape to repair surfaces /doors.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in freezer floor was rusted making surface rough.(This is repeat violation from previous inspection)Requirement:Refinish the walk-in freezer floor.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of broccoli cream soup stored in the warmer was 43C, meat balls were at 39 C, marinara sauce was at 43C.Requirement:Do not store any perishable food in this warmer until temperature is maintained at 60 C and higher.broccoli cream soup, meat balls and marinara sauce were discarded.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Closet doors under counter in front prep area were broken and repaired by using tape.Requirement:Repair/replace closet doors. Do not use tape to repair surfaces /doors.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in freezer floor was rusted making surface rough.(This is repeat violation from previous inspection)Requirement:Refinish the walk-in freezer floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of brisket stored in insert of prep cooler was 9C.Requirement: -Ensure that perishable foods under refrigeration are stored at or less than 4C.Brisket was moved to walk in cooler during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in freezer floor was rusted making surface rough.Requirement:Refinish the walk-in freezer floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?