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Subway 16414

11002 Rainbow Boulevard High Level AB T0H 1Z0 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bucket for wiping cloth was measured at 100 ppm < 200 ppm at the time of inspection. Operator changed Quats sanitizer and it was measured at 200 ppm. Ensure Quats sanitizer is changed at least every 2 hour or more often if needed. Check with Quats pH test strip and record it on your cleaning schedule.Meat slicer is cleaned and disinfected using chlorine-based SANI STATION sanitizer packets, individual package (14 g/0.5 oz). Operator has chlorine test strips to do spot check, Minimum chlorine sanitizer 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich preparation display cooler was left open at the time of inspection. Instructed operator to have lids on/keep outside display cover closed to keep higher risk food at 4 C or colder when there are no customers prior to meal rush hours. Cooked beef in stainless container with a lid on was measured at 4.4 C inside front sandwich display cooler.Hot holding for soup: 61.6 C > 60 C; 60.8 C > 60 C.Reach-in cooler: 4.4 C.Walk-in freezer: -15.2 C; Walk-in cooler: 2.4 C < 4 C.Temperature log sheet recorded daily.
  3. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bucket was measured at 50 ppm. Operator refilled Quats sanitizer bucket at the time of inspection and it was measured at 200 PPM. Ensure Quats sanitizer changed frequetly and spot check with Quats test strip and recorded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open-ended sandwich preparation cooler individual lids have been taken off at the time of inspection except grilled chicken (4C) and breaded chicken breast (2C). shredded beef, processed meat, cheese without lids. Operator put lids back on at the time of inspection. Keep all higher risk food at 4 C or colder. Hot holding units for meat balls, soups were measured at 62C, 65C, 60 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom hand sinks cold water only at the time of inspection. Operator turned on hot water at the time of inspection. All hand sinks equipped with liquid soap, paper towels/ air dryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures available and emailed on the same date, September 18, 2023.