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Subway #14917

6421 120th St, Delta · Restaurant

26 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Meat / Cheese line cooler and food items measured 7-8C
      • Corrective Action(s): All potentially hazardous foods must be maintained at 4C or colder. Please have cooler unit service and/or repaired as necessary. In addition, please close lids when not serving customers, to help maintain colder temperature.
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable food items (meats, cheeses, etc) at the meat prep cooler measured 9-10°C.
      • Corrective Action(s): Keep just enough food in this cooler to last 2 hours at a time. Leftover food after 2 hours must be discarded.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Meat prep cooler and undercounter cooler are maintaining 9-10°C. No perishable foods were stored in the undercounter cooler.
      • Corrective Action(s): Service both coolers so they are able to maintain 4°C or less. Correct as soon as possible.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler for meat and cheese is still maintaining food at approximately 8°C.
      • Corrective Action(s): Service this cooler so it is able to maintain food at <= 4°C. Continue to keep just enough food product to use within a 2 hour period. Discard leftovers after 2 hours. Correct as soon as possible.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetables, cold meats, and cheese at the sandwich prep coolers measured approximately 8°C.
      • Corrective Action(s): Discard leftovers after half hour. Keep just enough food to use within a 2 hour period.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both sandwich prep coolers are maintaining food at approximately 8°C.
      • Corrective Action(s): Service these prep coolers so they are able to maintain <= 4°C. Correct as soon as possible.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut onions, cucumbers, and tomatoes internal food product temperature 6-8 degrees C. Ham at 8 degrees C.
      • Corrective Action(s): All cold potentiall hazardous foods in the preparation cooler (closer to cash register) with inserts placed in ice baths. Ensure all cold potentially hazardous foods are displayed at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cut onions, cucumbers, and tomatoes internal food product temperature 6-8 degrees C. Ham at 8 degrees C. Control unit for the preparation cooler (closer to cash register) reading 52 degrees F. Setup point at 36 degrees F.
      • Corrective Action(s): Service the preparation cooler and ensure it is capable of maintaining 40 degrees F or 4 degrees C or less at all times. Correct immediately.
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink plug for left and centre sinks not in good working order. Unable to fill sinks.
      • Corrective Action(s): In the interim wash, rinse, and sanitize in 200ppm quats for 2 minutes using the right most sink. Correct immediately.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or able to produce equivalent certificate.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff member has FOODSAFE level 1 or equivalent. Manager on duty stated has food safety training from Ontario but certificate not onsite and unable to verify equivalency. Email to area environmental health officer copy of certificate. Correct by February 20, 2018.
      • Violation Score: 1
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Quats concentration in spray bottle for use on food contact surfaces at 100ppm.
      • - Quats at 200ppm not being dispensed properly from chemical dispensing systemm at 3 compartment sink.
      • Corrective Action(s):
      • - Ensure 200ppm quats is available for use at all times to sanitize food contact surfaces.
      • - Ensure 200ppm quats is dispensed at the 3 compartment sink for manual ware washing of utensils and equipment.
      • .
      • Staff instructed to manually dilute quats into sanitize sink at 3 compartment sink. Verify concentration of 200ppm using test strips prior to using when ware washing.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats dispenser not in good working order. Line not drawing quats solution.
      • Corrective Action(s): Manually dilute quats to 200ppm, verify with test strips prior to washing utensils and equipment.Service quats dispenser immediately. Followup inspection required.
      • Violation Score: 9
  26. Routine Inspection

    0 infractions