Subway
1740 Springfield Rd Kelowna BC V1Y 5V6 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Under counter cooler was at 10C. Staff moved PHFs from the cooler to the bridge. Do not use the under counter cooler unless it can maintain a temperature of 4C/40F or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Temperature logs indicated that meatballs were reheated to below 74C/165F. Ensure that meatballs are microwaved and heated to at least 74C/165F before they are placed in a reheated hot holder which is at 60C/140F minimum.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Motion sensor activated tap was not working at the time of inspection. Staff removed the sensor. Ensure that there are back up batteries for the sensor so that staff are able to use the handwashing sink properly. Otherwise, remove the sensor.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed a container of meatballs stored in a microwave, waiting to be reheated, with an internal temperature of 35°C. Operator stated that the meatballs were removed from the fridge approximately one hour earlier and were being held until the previous supply of hot-held meatballs ran out. Potentially hazardous foods must be stored at 4°C or colder or 60°C or hotter. Meatballs must remain in the fridge until reheating is required. This infraction was corrected during the inspection. 2) Observed the under-counter fridge with an ambient temperature ranging from 10°C to 15°C. The internal thermometer read 14°C. The internal temperature of ham stored in the fridge was measured at 12.2°C and a veggie patty at 13.3°C. Temperature logs from earlier that day showed the fridge was at 4°C less than two hours prior. EHO rechecked the temperature 20 minutes later, and it had not decreased. Operator must contact a service technician for repairs by April 8, and notify the EHO once the fridge has been repaired. Potentially hazardous foods must not be stored in this cooler until it can maintain a temperature of 4°C or lower.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The walk-in fridge, walk-in freezer, and front beverage fridge are missing internal indicating thermometers, which are necessary for accurately monitoring the storage temperatures of potentially hazardous foods. Please ensure thermometers are obtained and placed in these units by April 15, and notify the EHO upon completion.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): No pest activity was observed on-site. However, two areas were identified that could increase the risk of pests entering the facility. Specifically, the piping exiting the wall beneath the dishwasher is not sealed and the baseboard across from the walk-in freezer is beginning to separate from the wall. Please develop a plan to repair these areas by April 22, and notify the EHO upon completion.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed the walk-in freezer with an ambient temperature ranging from -1°C to -9°C, while the external dial displayed 1°C. The operator must lower the freezer temperature to maintain potentially hazardous foods at -18°C. A service technician must be contacted for repairs by April 8, and the EHO must be notified once the freezer has been repaired.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a buildup of debris on the fan covers in the walk-in cooler and walk-in freezer. When debris accumulates on fans, it can be blown onto the food items stored beneath them. Ensure the fan covers are cleaned by April 22, and notify the EHO upon completion.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): The under-counter cooler storing PHFs (potentially hazardous foods) such as cold cut meats, failed to maintain the required temperature of 4C or below. A probe thermometer that was placed inside the cooler registered 12.2C, while other prepared cold cut meats ranged from 9-12C. Upon inquiry, staff mentioned the items had been in the cooler since that morning. Highlighting the bacterial growth risk between 4-60C, the operator was advised to discard the stored food items, and the staff promptly disposed of them. The staff were instructed not to store foods in this under-counter cooler and instead use other coolers that were observed to be maintaining the required temperatures. Corrective Action: Operator was advised to seek a service technician to repair the cooler before using it to store foods. Operator is to send a photograph of a thermometer that indicates that the under-counter cooler is maintaining the temperature of 4C or below via email. -- All other refrigeration, hot holding and freezer units were maintaining the proper temperatures during the inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): It was noted that sliced meats were being stored on top of vegetables in the walk-in cooler. The operator was informed that the drippings from the sliced meats have the potential to cross-contaminate the vegetables that are being stored underneath it. Corrective Action: The operator is to ensure that meat products are not stored on top of vegetables to prevent potential cross-contamination.
- F1.7B Ready-to-eat foods must be stored 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): Renovation items were being stored underneath the food prep table. Corrective Action: Please remove renovation materials from the facility as they can contribute to potential pest harborage, and unsanitary conditions.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for measuring sanitizer concentration are expired and must be replaced. Concentration of sanitizer from mixing system in the dishwashing area should be measured regularly to ensure the system is dispensing the quaternary ammonia sanitizer at the required concentration of 200ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning required in hard to reach areas such as, beneath shelves in the walk-in cooler, beneath food prep-counter and dish-washing area. Please ensure hard to reach areas are not neglected, develop weekly and monthly sanitation procedures to ensure areas that are not addressed on a daily basis are not neglected.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure a copy of the food safety plan is maintained on site at all times, please send a copy of the food safety plan to EHO by February 2nd 2022.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): None of the staff at the facility during inspection have FOODSAFE training. Operator must ensure that there is at least one staff member on site at all times with a valid FOODSAFE certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat residual was detected to be only 50ppm; run the pre-mix sanitizer lines a little longer prior to filling sanitizer bottles. Use test strips to ensure that 200ppm quat residual can be verified for warewashing and for sanitizer bottles. Sanitizer bottles to be refreshed/refilled more often that currently being done .
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) The concentration for the sanitizing solution prepared in the ware washing sink is observed at 100 parts per million QUAT using the test strip kit. b) The concentration for the sanitizing solution prepared in the spray bottle is observed at 300 parts per million QUAT using the test strip kit. Refer to the sanitizer label and adjust the concentration to the required level IMMEDIATELY. c) The staff said that the food prep cutting boards in the front food preparation area are cleaned and sanitized at the end of the day and the surfaces are wiped with the sanitizer clothes throughout the day. For food contact surfaces in continuous use: clean & sanitize surfaces before use, after any contamination, or at least every 4 hours.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): A frozen soup was being thawed at room temperatures in the food preparation area and it was moved to a mechanical cooler during the inspection. Corrected During Inspection (CDI).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The Food Safety Plan is not available in the food premises. Obtain the Food Safety Plan and have a copy available in the food premises for the food staff during the operation. Contact the Environmental Health Officer by AUG 17, 2018.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan is missing the cleaning and sanitizing requirements for the food prep cutting boards that are being used throughout the day in the front food preparation area. Obtain the missing pages for the Sanitation Plan that have the cleaning and sanitizing requirements for the food contact surfaces used throughout the day. Contact the Environmental Health Officer by AUG 17, 2018.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions