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Subway 18303

2 - 1 White Avenue Bragg Creek AB T0L 0K0 · Food - General

5 inspections

  1. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *Some vegetables stored in the prep cooler (including cucumbers, tomatoes, and spinach) were observed to be soggy, partially frozen, and showing signs of deterioration. Some of the compartments were overfilled.When the temperature gets too cold, veggies like cucumbers and tomatoes can freeze and then become soggy or even start to rot once they thaw. It could also be due to inconsistent temperatures or maybe even airflow issues in the cooler.Operator was advised to adjust the prep cooler temperature to maintain foods at ≤4°C without freezing, avoid overfilling containers, ensure adequate airflow, and store produce away from direct cold air vents. Only small quantities of toppings should be placed in the prep cooler at one time, with additional stock held in appropriate refrigeration and replenished as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Two of the leather stools in the back prep area for staff use were not in good repair, surfaces were worn out. Please Replace or Repair Furniture: All worn or damaged chairs in the food handling areas should be replaced or reupholstered with materials that are durable, non-absorbent, and easily cleanable. This will help ensure that all surfaces are maintained in a sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep. cooler at the front area cooling temp. was not in the required range. Temperature was fluctuating at 10-15 C. Corrected during the inspection. Operator adjusted the temperature. was measured at 2C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep. cooler at the front area cooling temp. was not in the required range. Temperature was fluctuating at 10-15 C. Corrected during the inspection. Operator adjusted the temperature. was measured at 2C.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Wallpaper in the dining area started peel off. Please repair them.*Caulking at the dish sink was not in good repair, mildew started to grow. Please make sure it is repaired.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Powder Chlorine mixed with water and used as sanitizer solution onsite for meat slicer machine. *Solution tested during the inspection and concentration of the solution found 0ppm. Corrected during the inspection. Operator prepared a new solution with concentration of 100 ppm. ***Please make sure Chlorine sanitizer solution concentration is tested (100ppm) before used for sanitation of the equipment/meat slicer if it is not prep at the same day of use or please prepare new solution each time when the meat slicer is used to maintain sanitation of equipment properly and to prevent contamination of the food.***
  5. Monitoring Inspection

    0 infractions