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Subway

245 Hwy 3 Princeton BC V0X 1W0 · Restaurant - Food Service

2 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, meat products/containers observed stored above ready-to-eat foods.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): At the time of inspection, permit was not available on site. Ensure place the permit in a conspicuous area. If the permit is missing, contact the health dept to obtain a new permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FOODSAFE certified staff working at the time of inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    7 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - alternate water source in use with drink fountain not in operation - if you wish to serve your supplied water to customers, then an appropriate treatment unit needs to be approved by this office and then installed to current standards
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - observed quat sanitizer in use along with bleach sanitizer; these solutions can react with each other in dangerous ways. Please limit the use of the bleach solution to specific tasks and dispose of it when task has been completed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - ceiling tiles need replacement with commercial kitchen rated panels.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - renovated area still needs finishing including: sealing/painting all porous surfaces to a cleanable finish, rubber baseboard (or similar) to protect the floor-wall junction, and finish installing curbing transition between new and existing floors
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan not readily available
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available