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Subway 23021

22D - 1200 37 Street SW Calgary AB T3C 1S2 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handlesPlease clean
  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handlesPlease clean
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up under cooler door handlesPlease clean
  4. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the handwashing was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the 3-compartment sink had debris buildup.2) Underneath the shelf was dirty.Thoroughly clean and sanitize the indicated areas.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler food inserts were opened and measured between 4°C to 15°C.Food inserts were promptly covered with lids.Ensure food inserts are covered with lids to prevent the cold air from escaping and the mixture of cold air with hot air.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front retail handwashing sink space was too tight. A shelve hung on the wall that was used to store pre-packaged foods making it difficult to easily wash your hands.Ensure the front retail handwashing sink is easily accessible to facilitate handwashing.2. Paper towel was stored on the back kitchen green shelve.Obtain a metal paper towel holder to prevent the contamination of the bulk supply.
    • 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?
      • Expired food handling permit was displayed.