Subway 21159
16 - 69 Dunlop Street Red Deer AB T4R 2M2 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats in the sanitizer sink was at 400ppm when it should be at 200ppm. Please have the pump adjusted on the dispenser and in the meantime, add water to the sink to decrease the concentration and verify it using the available test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The renovations to the front and back end have mostly been completed. New walls (ceramic and vinyl puck board), stainless steel counters and other surfaces have been installed.The only area that remains unfinished is the end of the half-wall between the front and back areas leaving it as bare drywall. Please ensure this area is finished off so that it is smooth and easy to clean. Staff indicated this work would be completed in the next few days.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available near the prep areas. Staff indicated that they have been told to use the sanitizer directly from the sinks rather than keeping a spray bottle or wiping cloth bucket near the prep stations. Sanitizer should be readily accessible to encourage frequent use on clean-in-place equipment and food prep surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Norlake Freezer: -19CDelfield Freezer: -25CSandwich Prep Tables: 4.2C & 3.6CHot Holders: 66.7CWalk-in Cooler: 7.8CAt the start of the inspection, the walk-in cooler was at 10.8C. After the door had been left closed for about half an hour, it dropped to 7.8C and appeared to be continuing to drop. Since there is no other cooler in the restaurant, staff are in & out of the walk-in frequently through the day which puts a pressure on the condenser to maintain temperature. Coolers must consistently be at 4C or less to prevent bacterial growth in high risk foods. Please monitor the walk-in cooler to ensure that it drops to 4C and stays there.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?