Subway #16708
136-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Drainage issues noted with the 3 compartment sink. When the "wash" sink is emptied, the water comes up the "rinse" sink drain and sometimes the "sanitize" sink drain if they are not closed with the drain plug. Appears to be an issue with plumbing, this must be fixed ASAP as the backflow of the drained water into the rinse and sanitize sink is unsanitary. Staff are using a modified procedure to address concerns, but this must be fixed. Sink also has a leak at the tap. Sink to be repaired to allow for proper wash/rinse/sanitize.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Interior Health permit to operate to be posted. Located at the time of inspection. Corrected during inspection.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Meat balls in marinara sauce were not hot held at >60C/140F at the time of inspection. Staff reheated and resolved temperature at the time of inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Leaking tap to be repaired at three compartment sink. The tap is spraying water on the sink and sanitizing chemicals. To be repaired before date noted in report. • Do not use a garbage bag to cover open shelving - must be smooth, easy to clean water resistant surface. Remove and/or replace with water resistant surface or keep uncovered. Must be removed by March 7, 2025.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Baseboards to be replaced/repaired for walk in cooler - baseboard is missing in sections on outer wall of walk in cooler.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • hot holding < 60C (items at 46C). Staff advised to reheat before putting into hot holding unit. Staff must ensure holding unit is warmed and able to maintain foods >60C/140F before putting items into the unit. Discussed and resolved at the time of inspection >60C/140F
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Front hand wash sink did not have paper towel at the time of inspection. Staff advised they are using the paper towel at the back sink in the interim. Paper towel to be provided at the dedicated front hand wash sink today. Email a photo showing paper towel has been supplied. This was corrected before Health Officer left the mall.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Staff on shift did not have FOODSAFE or equivalent. At least one staff member at all times is required to have FOODSAFE or equivalent. Provide proof of staff FOODSAFE completion on or before date noted. Health Officer will email links to courses and equivalents.
- 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?