Subway #38503
103-1150 Hillside Dr Kamloops BC V2E 2N1 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. NEW INFRACTION: Potentially hazardous foods in the hot holding unit (steam table) ranged in temperature from 40° - 57° C. All hot potentially hazardous foods must be hot held at a temperature of 60° C or higher. this facility must review hot holding procedures with staff, and demonstrate how to keep foods at 60° C or higher. Correct procedure right away. 2. NOTE: All foods for hot holding in the steam table must be brought up to a reheat temperature of 74° C quickly in the microwave. Reheated foods must be placed in the steam table right away. The temperature of the steam table must be at a minimum 60° C before the foods are placed in the steam table (a higher steam table temperature may be required to hold the foods at 60° C or hotter). The temperature of the foods in the steam table must be monitored routinely to ensure that the steam table is hot enough. At the time of this inspection the water in the steam table was as low as 62° C and the water was barely touching the bottom of the food inserts; the food inserts should have the hot water in contact with the sides of the inserts.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): NEW INFRACTION: See item F1.2 above
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NEW INFRACTION: The hot water at the hand wash sink is turned off at the valve under the sink. Is the hot water shut-off due to a problem? Have the hot water turned back on, or repair as required. Correct right a\way.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • NEW: At the time of inspection there were no staff members on shift that had FoodSafe certification, or an approved equivalent certification. At least one employee present in the establishment must have a valid FoodSafe certificate or equivalent training. Have the appropriate staff trained/certified. The staff should be registered in a course (online or classroom) by November 14, 2023. Advise Interior Health when staff at this location are certified.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • The reheated meatballs in the hot holding unit had an internal temperature of 50° C (122° F). Foods must reach a reheat temperature of 74° C (165° F) before being placed into the hot holding unit. In the hot holding unit the meatballs can cool to 60° C (140° F) for hot holding. Staff must check food temperatures. Correct procedures right away.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.3 Are proper cooling and reheating procedures followed?