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Subway #42071

8032 Lickman Rd, Chilliwack · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils stored in container of water measuring 29C. Staff stated in-use utensils are stored in hot water.
      • Corrective Action(s): Utensils were re-washed and sanitized then placed in new hot water solution during inspection. Please ensure in-use utensils are replaced every 4 hours or stored in hot water measuring at least 60C at all times to prevent pathogen growth.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Internal temperatures of cold potentially hazardous foods (PHFs) stored in the upright three door cooler unit registered at or above 4 deg C. Cold PHFs were stored in the cooler unit for > 2 hours and last temperature reading was recorded >2 hours ago.
      • 2) Internal temperatures of cold PHF stored in front display cooler unit registered at or above 4 deg C. Cold PHFs were placed in the front display cooler from the back upright three door cooler unit.
      • Corrective Action(s): 1) The cold PHFs that registered internal temperatures > 4 deg C were discarded at the time of inspection. See below for quantity and recorded internal temperatures:
      • - 4x ham containers 9.8 - 11.6 deg C
      • - 3x turkey containers 11.4 - 12.4 deg C
      • - 3x mix cheese containers 8.4 - 9.1 deg C
      • - 2x shredded cheese containers 8.4 - 8.6 deg C
      • - 2x salami containers 9.3 - 10.5 deg C
      • - 1x tuna container 11.1 deg C
      • - 1x pepperoni container 10.6 deg C
      • - 1x shredded chicken container 10.4 deg C
      • - 1x cooked eggs container 9.6
      • - 1x meatball with marinara sauce container 9.1 deg C
      • The following were packaged PHFs that were stored at or above 4 deg C:
      • - 8x shredded cheese bags 8.9 - 10.5
      • - 7x packaged of habenro cheese 8.6 - 9.8 deg C
      • - 7x cold cuts 9.1 - 10.6 deg C
      • - 6x salami 9.3 - 9.8 deg C
      • - 4x pepperoni 7.8 - 8.4 deg C
      • - 4x processed cheese packages 7.3 - 9.4 deg C
      • - 2x packages of rice 6.8 - 7.0 deg C
      • - 1x beef brisket 7.4 deg C
      • - 1x soup 9.0 deg C
      • - 1x processed avocado bag 8.6 deg C
      • 2) The following cold PHFs were discarded:
      • - Tuna 8.4 deg C
      • - Chicken 8.0 deg C
      • - Steak 7.8 deg C
      • - Cold cut 6.7 deg C
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed cutting knives stored in the space between the counter of the display prep cooler unit and hot holding unit.
      • Corrective Action(s): Staff removed the knives from the space and placed them in the three compartment sink to be washed, rinsed, sanitized and air dried.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright three cooler unit was not able to maintain 4 deg C or lower at the time of inspection. Ambient air temperature was registering between 10 - 11 deg C.
      • Corrective Action(s): - Do not store any cold potentially hazardous food items in the upright three door cooler unit until you receive approval from a Fraser Health Environmental Health Officer.
      • - Service, repair, adjust, or replace the three door cooler unit such that it can maintain 4 deg C or lower temperatures.
      • Correction date: July 7, 2025
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tomato meat balls and tomato sauce in the hot holding unit were measure at 40C, Operator turned off the hot holding unit in 10 minitues ago
      • Corrective Action(s): Operator turned the hot holding unit back on. Please always keep hot food at 60C/140F or hotter to prevent pathogens from growing and making people sick. The temperature of the food should be checked routinely and temperature should be written on a temperature log, please keep the temperature log up-to-date.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Facility did not have any operators with foodsafe training certificate on-site
      • Corrective Action(s): Please ensure at least one employee in the facility holds Foodsafe Level 1 or equivalent.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat violation:
      • Sanitizer in bucket and at dispenser measure 0 or 50ppm QUAT.
      • Corrective Action(s): QUAT sanitizer must measure 200ppm.
      • Bleach water sanitizer is now being used temporarily. Bleach water sanitizer measure 100-200ppm.
      • (1tsp bleach to 1L water)
      • Please change sanitizer in third compartment sink at least halfway through the day and when the sanitizer becomes murky.
      • Please change sanitizer in the bucket every 2 hours.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: This is a repeat violation:
      • QUAT Sanitizer dispenser not dispensing sanitizer at correct concentration. QUAT sanitizer measure 0-50ppm.
      • Corrective Action(s): Please have techician service dispenser to ensure sanitizer is being dispensed at 200ppm.
      • To be corrected by: Feb 5, 2024
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler still observed at above 4C. Ambient temperature at 15C.
      • Do not store any sliced/prepared veggetables in the walk in cooler. Only store whole uncut veggetables and other Non-potentially hazardous food in the walk in.
      • Corrective Action(s): Please talk to other facility operator to maintain 4C or below. To be corrected by: Apr 5, 2023
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Freshly sliced veggies in the walk in cooler measure 15C.
      • 2. Inserts in the front prep cooler probed at 7C-10C.
      • Corrective Action(s): 1. All sliced veggie and potentially hazardous foods moved to another working cooler
      • 2. Inserts will be time tracked and only stored in the front cooler for 2hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer bucket measured at 50ppm
      • Corrective Action(s): Please ensure QUAT sanitizer measure 200ppm at all times.
      • Operator changed out the sanitizer and new sanitizer measure 200ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. QUAT sanitizer dispenser not properly dispensing QUAT at proper concentration. Staff has temporary adjusted the hose and suction of the dispenser to get an accurate concentration.
      • 2. Walk in cooler is not maintaining temperature of 4C or lower.
      • 3. Food probed in the front prep cooler to be 7C-11C
      • Corrective Action(s): 1. Please service/fix QUAT dispenser to dispense 200ppm QUAT sanitizer
      • 2. Please service/adjust walk in cooler to be 4C or lower. No storage of sliced veggies or other potentially hazardous foods in that cooler until temperature is 4C or lower.
      • 3. Please service cooler to maintain 4C or lower
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Quat sanitizer measured at 50ppm in sanitizer bucket and at dispenser at the three compartment sink. Low concentration of sanitizer is not effective at sanitizing equipment, utensils, and food contact surfaces which can allow harmful microbes to grow.
      • Corrective Action(s): -Instructed staff to mix bleach sanitizer and 200ppm. Half a cap of bleach to one litre of water.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats dispenser not dispensing Quat sanitizer at 200ppm
      • Corrective Action(s): -Please have the dispenser services so the correct concentration of sanitizer is dispensed. To be corrected by 25-May-2021.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff on-site don't have FoodSafe Level 1 or equivalent.
      • Corrective Action(s): Please ensure at least one staff has FoodSafe Level 1 or equivalent at all times to ensure safe food handling practises are used.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler at the front preparation table was turned off. When inquired, staff stated that the store opens at 7 am, food transferred from walk-in cooler to the prep cooler. Internal temperature of foods at 8-11 C. Staff stated that the foods stay there until depleted. This is a serious food safety violation that must be corrected immediately.
      • Corrective Action(s): Required operator to have the cooler on at all times to maintain foods at 4 C or lower. All items at room temperature must not stay for more than 2 hours. The cooler was turned on at the time of inspection and turned setting to coldest setting. Temperature logs are kept and updated daily. Temperature started to drop significantly once the cooler was turned on.
      • Violation Score: 15
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed meat ball and marinara sauce at 39.7C internal temperature
      • Corrective Action(s): Product discarded at time of inspection. Discussed hot holding temperature with staff - minimum 140F or 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at front and 3 compartment sink at 0ppm.
      • Corrective Action(s): After testing dispenser - it was noted that dispenser is dispensig solution at less than 100ppm Quats.
      • In the interim, hand mix solution and use test strips to verify a 200ppm solution EVERY TIME you make fresh solution. Please note that too strong can be just as hazardous as too weak of a solution.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Tap at 3 compartment sink is leaking so staff had turned off the valve under the sink.
      • 2. Sanitizer dispenser at less than 100ppm Quats
      • Corrective Action(s): 1. Repair leak - you may not turn off the sink at any time during food service. This is to be repaired by follow up inspection or a Correction Order will follow
      • 2. Service sanitizer dispenser to ensure a minimum 200ppm solution is dispensed. In the interim, staff have been instructed to hand mix and to use test strips EVERY TIME solution is made. It is important to ensure you test everytime as too strong can be just as hazardous as too weak.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site with Foodsafe Level 1 or its equivalent
      • Corrective Action(s): You must ensure that one person at all times has foodsafe level 1 or its equivalent. Ensure your scheduling allows for a trained staff member on duty at all times
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions