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Subway #31369 Orchard Park Mall

490-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

7 inspections

  1. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Include the new reach in beverage cooler, it is currently missing from the submitted floor plan. Current floor plan only includes the mini fridge on the counter.
  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Sanitizer dispenser tube is submerged into sanitizer solution. Staff have been informed to reduce the length of the tube to create an air gap to create a backflow prevention.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed temperature of stand fridge in back room at 5°C-8°C. Potentially hazardous foods were measured at 4°C-7°C. Potentially hazardous foods that are stored in the danger zone at a range of 4°C to 60°C poses an increased risk of contamination as this temperature range allows for the growth of illness causing microorganisms. Supervisor was directed to move all potentially hazardous foods from the standing fridge to another fridge that was operating at 4°C or colder. Additionally, the fridge must be fixed to maintain a temperature of 4°C or colder before potentially hazardous foods can be stored in this unit.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The food temperature records show that some of the readings did not meet the requirements and the corrective actions were not taken and recorded. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): a) The first food staff is wearing a ring on his hand while handling food and food equipment. b) The second food staff is wearing multiple rings on her hands handling food and food equipment c) The third food staff is wearing a wrist jewelry on her wrist while handling food and food equipment Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. Medical information jewelry can be worn as a necklace inside clothing or as an ankle bracelet. Employees must advise the operator or immediate supervisor of their specific medical condition. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The cleaned tomato slicer has accumulated debris on its blades and other food contact surfaces. b) The food slicer with the single blade has accumulated debris on the food contact surface. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 11, 2018.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The staff could not find a valid FOODSAFE certificate or equivalent training for any of the staff working during this inspection. Take corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The tomato slicer that was cleaned and is being air dried on the shelf has accumulated debris on the blade.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The white plastic cutting board in the front food preparation area has deep cuts and black stains. The operator says that it has been cleaned and sanitized. 2. The test kits for the chemical sanitizer concentration are discoloured.
  7. Monitoring

    0 infractions