Subway #15704
316 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, there were no pads or wipes available to sanitize the probe thermometer used for taking temperatures of the food. It is important to sanitize the probe with an appropriate sanitizing wipe between each food item probed to prevent cross-contamination and reduce the risk of allergen transmission. • Obtain sanitizing wipes and train all employees on their procedure for use while checking food temperatures with a probe thermometer.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Unlabelled spray bottle above 4 compartment sink. Spray bottle contained liquid used for cleaning the mechanical slicer. • Ensure all spray bottles are clearly labelled to prevent contaminating food contact surfaces.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operations manual could not be located at the time of inspection. Ensure Food Safety plan is available to employees on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Walk in cooler and front prep coolers operating above 4°C. HVAC service personnel in process of carrying out repairs. Confirmed with owner that repairs completed following inspection. • Staff adjusting food handling process between freezer and short term storage of limited volumes of product in prep units.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Internal food temperatures in front prep cooler ranged from 40°F-43°F. Adjust or service unit accordingly as per F1.2B
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions