Subway #19552
114-5301 25th Ave Vernon BC V1T 9R1 · Restaurant - Food Service
15 inspections
- 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): The ready-to-eat foods stored in the above-counter cooler were found to be at a temperature of 7°C. It was noted that the lid of the above-counter cooler was open during periods of no customer presence. Corrective Action: Ensure that the lid of the above-counter cooler remains closed during periods of low customer activity. Corrected During Inspection.
- 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): F1.2B: Food in the prep table coolers was measured at 8°C. Corrective Action: Adjust, repair or service the prep table coolers so each unit maintains food at 4°C (40°F) or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Observed one employee exhibit improper handwashing technique (minimal soap, short lather, direct contact with tap assembly). Corrective Action: Wash hands using proper technique. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Observed a visibly soiled knife stored on a magnetic knife rack intended for clean utensils. Corrective Action: Clean and sanitize the knife. Ensure all soiled utensils are thoroughly washed, rinsed, and sanitized in the three-compartment sink, set to air dry, and stored in a clean location. Promptly transfer used items to the dishwashing area. Anti-skid mesh material is prone to gathering debris and should be removed from the clean drain board at the three-compartment sink. Replace sanitizer solution bins at the frequency specified on the labels provided.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap is not supplied in the dispenser at the center rinse compartment of the three-compartment sink. The center basin serves as the handwashing station for the back prep area. Corrective Action: Provide liquid soap in the dispenser. If the dispenser is damaged, repair it or install a replacement unit.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The Permit to Operate is not displayed in a conspicuous location. Corrective Action: Post the Permit to Operate in a location that is visible to patrons.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A Permit to operate not posted. Corrective action: Permit to Operate with valid 2022/23 decal must be posted in a conspicuous location. If the Permit to Operate can not be found, please contact the Health Protection Admin at the Vernon Health Center (250-549-5714) for a replacement.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B Employees during the time of inspection did not hold FOODSAFE certification or equivalent. Corrective action: One individual on shift must be certified in FOODSAFE or equivalent.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There was a small gap between the exterior door and the ground Pests can enter the premise through exterior doors that are not sealed properly CORRECTIVE ACTION: • Install new door sweep to eliminate gap under exterior door
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizing pail located near the handwash basin had zero sanitizer present as verified by quats test strips. Ensure sanitizing pail has 200ppm quats solution at all times and is changed frequently. Quats sanitizer spray bottle had 50ppm quats solution present as verified by quats test strips. Ensure sanitizing spray bottles have 200ppm quats solution at all times. NOTE : quats dispenser was dispensing 200ppm solution as verified by quats test strips.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizing pail located near handwash basin had less than 200ppm quats solution present. Sanitizer pails need to be changed more frequently to ensure sanitizer concentration is maintained at 200ppm. Sanitizer spray bottle had less than 200ppm quats solution present. Ensure all sanitizer spray bottles have 200ppm quats solution present. Quats dispenser verified by test strips to dispense 200ppm solution. Quats dispenser is tested daily and documented in daily log book = excellent
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The sanitizer pail located near the front handwash basin had zero sanitizer present. Ensure all sanitizer pails have 200ppm quats solution present. The sanitizer spray bottle had 200ppm quats present. The quats sanitizer dispenser was dispensing 200ppm solution.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): When verifying the cooking temp of the meat balls ensure that the probe thermometer is sanitized in a 200ppm quats solution or alcohol wipe to avoid cross contaminating when probing other food items. General food handling procedures are very good .
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Several items in the prep cooler top were up to 8C. Ensure all items are held at below 4C. Cooler temps are monitored and documented daily = excellent
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer dispenser was at 50ppm as verified by test strips but must be maintained at 200ppm. Thus due to the dispenser concerns the sink sanitizer and sanitizing pails were also 50ppm. Repair equipment immediately.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in the 3 compartment sink had zero sanitizer level present. Ensure that after washing of utensils the sanitizer is drained and not left in the sink The sanitizer level in spray bottles was adequate as determined by the QUATS test strips All equipment is properly cleaned and sanitized
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions