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Subway 30089

11595 Rockyvalley Drive NW Calgary AB T3G 5Y6 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front bucket sanitizer solution was measured at 0 ppm. - During inspection, a new quats sanitizer solution was made and measured at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that cardboard boxes were being used as liner in the dry storage. - Have the cardboard box removed. All surfaces must be easy to clean, non-absorbent and durable.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured at 0 ppm.A new Quat solution was prepared by the operator and the concentration was 200 ppm.-Ensure that the QUAT sanitizing solution is at 200 ppm.
    • 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 properly displayed.-Ensure that the food handling permit is displayed in a conspicuous place where it can be visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains and dirt were noted under the 3-compartment sink and the food storage racks.-Please clean the areas.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Red sanitizer bucket was emptied.Ensure sanitizer is available to clean/sanitize food service surfaces.
    • 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?
      • Black flies were found in the facility. Remove black flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was not being maintained. There was 30 % FOG (Fat, Oil and Grease) and 40% solids in the trap. Maintain the grease trap more often, the FOG and solid should only be 25% of the trap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife was labelled with dirty green tape. Remove the green tape and use color handle to let staff know that the knife is use for gluten free items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown/yellow stains on the ceiling tiles and wall. 2) Cardboard was used to line the pickle storage shelf.3) Dirty tape was on the back prep table. 4) Grey stains on the kitchen doors. 5) Grey stains on the red sanitizer bucket. 1 to 5) Clean these areas. 6) Sunday temperatures were not done. Ensure temperature checks are done daily.