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Subway 20592

260 - 350 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat balls stored in the warmer in front prep area was 55CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Meat balls were reheated before storing back in the warmer.
  2. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were maintained.Requirement: Maintain adequate pest control records.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sanitizer solution of sani pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee bags and single use cup lids were stored along with electric wires and garbage bin in the closet located under pop station.Requirement: Store food and utensils in sanitary way, separately from garbage bin and miscellaneous items to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one prep cooler located in front area was 10.6 C and internal temperature of perishable foods stored in this cooler were: Cooked /battered chicken patties at 12.7 C, capicola sliced meat at 13C, salami at 12.9C, pepperoni at 8C, beef at 7 C, sliced cheese at 8C, chicken breast 12C, sliced ham at 12.7 C, provolone cheese at 12.4 C, rice at 8.7C(This is repeat violation from previous inspection).Requirement:-Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less. - Perishable foods at 10 C and higher were discarded during inspection.- Adjust the temperature of the cooler.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one prep cooler located in front area was 11.7 C and internal temperature of perishable foods stored in this cooler were: Cooked /battered chicken patties at 13 C, capicola sliced meat at 14C, salami at 8C, pepperoni at 8C, beef at 7 C, sliced cheese at 8C, chicken breast 8C.Requirement:-Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less. Adjust the temperature of the cooler.- Cooked /battered chicken patties and capicola sliced meat were discarded.-Ice was added under inserts of remaining foods.