Subway (414 Algonquin Blvd East)
414 Algonquin Blvd W, Timmins ON P4N 1B6 · Restaurant
14 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Improvement required.
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Required
3 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
0 infractions
- Required
0 infractions
- Complaint
4 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- Reinspection
1 infraction
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Reinspection
4 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility in good repair (493/17-25(2)-55MIN)
- Complaint
1 infraction
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
3 infractions
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Improvement required.
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Required
2 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Improvement required.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
3 infractions
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]