Subway
18-13604 Victoria Rd N Summerland BC V0H 1Z0 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Left prep cooler that contained vegetables was turned off, inserts were above 4°C. Operator stated that the prep coolers are sometimes turned off to keep the food in the inserts from freezing Discontinue practice of turning cooler off, have cooler serviced if it's needed to maintain proper temperature. Coolers must always be turned on to maintain a temperature of 4°C or below
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer for the front of house cooler beneath the counter is not functioning. Refrigeration equipment must be equipped with a thermometer that is accurate within 1°C to ensure thee safe storage of foods. Operator must replace the thermometer and ensure that coolers are properly equipped for ongoing temperature monitoring.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution was measured below the required level of 200ppm for QUATs. Sanitizer solution that is not maintained at the required levels may not achieve adequate sanitizing action which may lead to cross contamination. Operator disposed of the solution and refilled the spray bottle with new sanitizer solution that measured at 200ppm
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser for the handwashing station was empty at the time of inspection. Frequent handwashing is an important step in preventing contamination of foods and food contact surfaces. Handwashing stations must be properly stocked in order to facilitate frequent handwashing. Operator restocked the dispenser during the inspection
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?