Subway 4286
39 - 8720 Macleod Trail SE Calgary AB T2H 0M4 · Food - General
3 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solution in the washcloth bucket had a concentration of 0 ppm. Operator prepared sanitizer solution and concentration tested at 200 ppm.- Ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly tape traps were placed above the food prep table and above stocking cabinet near the walk-in cooler. Operator removed tapes during inspection.- Ensure pest traps are placed away from food and food related items.
- 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?
- Food handling permit was not displayed at the facility.- Please ensure that permit is displayed in a conspicuous place at the facility
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Sink faucet at the 3-comp sink had a constant leak.- Have the faucet replaced or repaired.2. Cardboard liners used underneath the food prep table in the back kitchen were visibly soiled. Operator removed cardboard during inspection.- Make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Drain mats used to store clean utensils at the three-compartment sink were observed to be in poor condition and visibly soiled. Operator voluntarily discarded the mats during the inspection.- Ensure that all drain mats are maintained in good condition and cleaned regularly to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bottle of QUAT sanitizer had a concentration of 0 ppmQuat sanitizer is to have a concentration of 200 ppm
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of meatballs in the hot holding unit was measured at 48C.Hot foods are to be reheated to a temperature of 74C and then hot held at 60C
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control record was not maintained.Maintain monthly pest control records.*This has been a repeat infraction*
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizing solution in spray bottle and sanitizing bucket were measured at 100ppm.The sanitizing solutions were promptly discarded. New sanitizing solutions were dispensed in the spray bottle and sanitizing bucket at 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler below the proofer oven located at the retail area was measured at 7°C.The salad sauces in the cooler were promptly stored in the walk-in cooler.Perishable foods under refrigeration must be measured at less than 4°C at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control record was not maintained.Maintain monthly pest control records.
- 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?
- Expire permit was displayed.Display a valid permit in a conspicuous place in the where it may be easily seen by persons served.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?