Subway #19563
575 Central Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Premise had hydrogen peroxide sanitizer, but no strips. Employee stated the bottle did not contain hydrogen peroxide.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sani solution measured under 200ppm. CDI
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Personal cell phones were noted to be placed on food preparation areas during inspection. Cell phones surfaces can contaminate food surfaces and food operator hands during operation and should be disallowed at all times during business. Handling cellular devices should be limited to during breaks with the understanding that operators are to wash their hands after handling.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- 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): No sanitizer was found in the two sanitizer spray bottles during inspection. Sanitizer must be used at a specified concentration to be effective in sanitizing food contact surfaces. Solution was replaced by the operator during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer used on site was over 400ppm in strength. Please adjust dilution ratio to achieve 200ppm to ensure proper sanitizing. Quats sanitizer above 200ppm may need to be rinsed when used on food contact surfaces and may be respiratory and skin irritant. Please check manufacturer specifications to ensure your facility is using the correct level of sanitizer - OUTSTANDING INFRACTION.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Observed some utensils in front handwashing station during inspection. Please ensure handwashing station is clear to allow employees to easily wash their hands - CORRECTED DURING INSPECTION.
- F2.3 - 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): Sandwich table was keeping foods around 10°C. Please ensure prep table with potentially hazardous foods are kept at 4°C or turnover within 2 hours.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Only a general cleaner being used to clean food contact surfaces without a sanitizing step. Please use sanitizer after a food contact surface has been cleaned. 200ppm quats sanitizer is used for sanitizing dishes and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions