Subway 34719

111A - 951 64 Avenue NE Calgary AB T2E 7Y8 · Food - General

2 inspections

1. Monitoring InspectionJan 22, 2025

   3 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • A chemical spray bottle with water located beside the 3-compartment sink was observed to be unlabeled. Unlabeled spray bottles can create confusion between employees and pose a risk of mishandling of the chemical.***Operator promptly labelled the spray bottle to indicate its contents.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • OUTSTANDING VIOLATIONThe handwash sink located in the west public washroom was observed to be slowly draining during the inspection on January 22, 2025. Handwash sinks must be fully operational and properly draining to promote adequate hand hygiene practices.***Please repair the handwash sink to ensure it is properly draining.The handwashing sink located at the west public washroom was not operating properly and not draining. The inspector informed the staff that all handwashing sinks must be fully operational and must be properly draining to promote adequate handwashing during operations. Please ensure that the washroom remains closed until the handwashing sink is fully fixed. Another washroom was available for staff use.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The commercial dishwasher located in the kitchen was observed to be inoperable.***Please repair the dishwasher to ensure it properly sanitizes dishes. If the operator decides not to use the dishwasher, please remove it from the facility.
2. Monitoring InspectionMay 17, 2024

   5 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at above 400-ppm. The QUAT sanitizer was being dispensed from the pre-diluted QUAT dispenser. The inspector informed the staff that a 200-ppm chlorine sanitizer solution must be maintained at all times during the operations. More than 400 ppm means that QUAT residues could stay in food-contact surfaces, which may contaminate food. More products are also being used than needed (increased chemical cost). Please contact a technician to service the dispenser. In the interim, please ensure to dilute the dispensed solution and use test strips to confirm that the concentration is 200 ppm.**FIX THE SANITIZER DISPENSER.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The hot-holding unit, containing sauces, at the front station was measured at 41°C (internal temperature). The unit was adjusted during the inspection. The inspector informed the staff that hot-holding units must be maintained at or above 60°C at all times.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The staff was not properly using of the multiple-compartment sink for dishwashing purposes, specifically for food trays. The staff was sanitizing trays first before cleaning and washing with soap and water. The inspector walked through with the staff on how to properly use the sink for sanitizing, which includes washing dishware with soap and water first, then rinsing with plain water, then sanitizing afterwards. The staff demonstrated adequate understanding of the proper dishwashing method afterwards.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink located at the west public washroom was not operating properly and not draining. The inspector informed the staff that all handwashing sinks must be fully operational and must be properly draining to promote adequate handwashing during operations. Please ensure that the washroom remains closed until the handwashing sink is fully fixed. Another washroom was available for staff use.
   • 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 displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.