Subway 20657
402 Main Street Oyen AB T0J 2J0 · Food - General
6 inspections
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The sanitizer spray bottle and other cleaning solution spray bottles were dirty with grime buildup on them.* Ensure all the bottles are emptied, cleaned, sanitized, and refilled. Ensure the bottles remain clean at all times in order to prevent cross contamination.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was not displayed.* Print and post the food handling permit where it is visible to customers at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The first cooler at the entrance of the food prep area was leaking
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Discussed hot water use, since hot water tank has not changed since last inspection. Reportedly, it requires a 40-45 minute wait between filling to fill the sinks completely.* The hot water heater must meet demands of the kitchen to provide adequate hot water for dishwashing and hand washing. Install a larger gas-heated or electric hot water on-demand hot water tank.
- 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 applied to walls in the recent renovation contains creases and bubbles in dining room and kitchen. Obtain contractor to redo sections of bubbles and creases in wallpaper. There is a gap between the bathroom floor tile and wall tile joint. Maintain cleanliness of this gap or seal with a finishing edge.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Discussed hot water use, since hot water tank has not changed since last inspection. Reportedly, it requires a 40-45 minute wait between filling to fill the sinks completely.* The hot water heater must meet demands of the kitchen to provide adequate hot water for dishwashing and hand washing. Install a larger gas-heated or electric hot water on-demand hot water tank.
- 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 applied to walls in the recent renovation contains creases and bubbles in dining room and kitchen. Obtain contractor to redo sections of bubbles and creases in wallpaper. There is a gap between the bathroom floor tile and wall tile joint. Maintain cleanliness of this gap or seal with a finishing edge.
- 23. Is the facility maintained in a clean and sanitary condition?
- Edges of floors contain grime build-up in both the kitchen and in the dining room area and bathrooms. Maintain cleaning and sanitation along walls and baseboards. High touch surface of cabinet handles under hand sink is dirty. Clean and sanitize high touch surfaces.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich prep cooler is reportedly freezing food so staff are manually turning table on and off to manage the refrigeration temperature. This can lead to mistakes in temperature control of food. Ensure refrigeration prep table is maintaining a consistent temperature of 0 to 4 degrees throughout.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no hot water at the hand sink due to hot water running out from filling dish sinks for dishwashing. Reportedly it requires a 40-45 minute wait between filling to fill the sinks completely. * The hot water heater must meet demands of the kitchen to provide adequate hot water for dishwashing and hand washing. Install a faster heating on-demand hot water tank or a larger tank.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Linoleum tile flooring is scratched and not easy to clean in areas under food equipment and the three compartment sink. Floors are covered in paint or glue drops that are not lifting with cleaning, and the edges of the floors are building up grime. *Replace floors.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle designated for the slicer contained 0 ppm bleach. Reportedly the solution is made fresh prior to use. Please dump remainder sanitizer that you do not plan to use to ensure a fresh solution is used daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solutions in buckets and in the sanitizing sink compartment was nearly not detected or measured less than 50 ppm. Sanitizer strength when poured out from the dispenser measured approximately 150 ppm. Quat sanitizer must be maintained at 200 ppm, therefore refresh sanitizer as often as necessary to maintain concentration. Increase the quat dispenser concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle designated for the slicer contained 0 ppm bleach. Operator was unaware as he was using the quat test strip to check the chlorine solution. Operator found the bleach test strips and discovered and tested it to discover that there is no chlorine residual. Chlorine solution was remade.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Car keys were left on a package of wraps. Store personal items away from food handling areas to protect food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soup and meat balls measured between 35 to 40 degrees Celsius. Ensure soup and meat balls are reheated thoroughly to 74 degrees Celsius (165 F) internal temperature. Microwaves do not reheat evenly. Soups and meatballs were reheated with the use of a temperature probe.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The wrong test strips were used to check the chlorine sanitizer. Use the appropriate test strips to check sanitizer strength. Check sanitizer strength before use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?