Subway
380 Queen Street, Chatham ON N7M 2H6 · Restaurant
30 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Provide a hand washing station in a convenient location for access by food handlers
- Ensure hand washing stations are used only for employee hand washing
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
4 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Provide a hand washing station in a convenient location for access by food handlers
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Maintain records of all pest control measures that are undertaken in the premises
- Retain pest control records for at least one year
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Provide sufficient detergent or chemicals for washing or sanitizing
- All food is protected from contamination and adulteration s. 26(1)
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Certificate or certification card must be dated within 5 years to be valid
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
2 infractions
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Required
0 infractions
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
1 infraction
- All food handlers practice good personal hygiene. 3. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
- All food handlers practice good personal hygiene. 3. 33(1)
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Follow-up
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Follow-up
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Follow-up
0 infractions
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is frozen at -18°C (0°F) or less s.35
- Ensure all hazardous foods are stored at -18° C (0°F) or less
- Proper storage of clean utensils (including single service utensils) s.81
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
- Operate and maintain food premises free from every condition that may be a health hazard
- The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
- Required
0 infractions