Subway #31228
A-2890 10th Ave NE Salmon Arm BC V1E 2S7 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operator was unable to locate operating permit. Please call the Salmon Arm Health Protection Office for a replacement.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator is to confirm valid FOODSAFE certification
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): No Informed Dining logo and No Healthy Families BC logo were observed on the nutritional pamphlets on site. Please update these documents to ensure that these logos are present as per the Informed Dining requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Manual warewashing procedure was reviewed with employee. Employee informed that during the sanitation step wares were soaked for 10 seconds. Manufacture's guidelines state that wares should be soaking in sanitizing solution for at least 1 minute. Please follow manufacture's guidelines for sanitizing when doing the manual warewashing method.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safe plan was provided at the time of inspection as manager was not familiar with the location of the food safety plan. Please email a copy to your environmental health officer for review and ensure that staff is aware of the location of the food safety plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan was provided at the time of inspection as manager was not familiar with the location of the sanitation plan. . Please email a copy to your environmental health officer for review and ensure that staff is aware of the location of the sanitation plan.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No staff working during the inspection possessed a valid Foodsafe Certificate. Please ensure that there is at least one staff member on site throughout operational hours with a valid Foodsafe Certificate. Please ensure that the operator and all the managers hold a valid Foodsafe Certificate. Foodsafe level 1 can be taken in person or online at www.foodsafe.ca.
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher did not provide adequate amount of sanitizer i.e. <50ppm of chlorine was measured. CDI - Corrected During Inspection. Operator replaced the sanitizer bottle with a new one and 50ppm of chlorine was measured. Discussed that concentration of sanitizer should be monitored/checked prior to using the dishwasher to ensure adequate amount of sanitizer is provided to properly sanitize items in the dishwasher.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Back holding cooler temperature was measured at between 5C and 6C. Directed operator to monitor the temperature of this cooler. Temperature logs indicate that the cooler is capable of maintaining at 4C/40F or less. 2. Walk-in cooler thermometer appears to be broken. Operator replaced with a new thermometer at the time of inspection. CDI - Corrected During Inspection
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of sanitizer provided <200ppm of Quats. Operator refilled with new sanitizer solution at the time of inspection. CDI - Corrected During Inspection
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions