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Subway 46203

A - 120 10 Avenue S Carstairs AB T0M 0N0 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.*Floor covering is suitable correction, but would need to be of a smooth cleanable material.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.
  4. Monitoring Inspection

    2 infractions

    • 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?
      • The food handling permit for this facility was not posted. Post current food handling permit in a publicly visible area inside 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?
      • A section of flooring in the walk-in cooler was loose and uneven, creating a surface difficult to clean and maintain in a sanitary state. Repair floor.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cloths were being used as a surface to dry clean dishes. Cloths were removed during the inspection, as they were wet and not visibly clean. Discussed storing clean dishes on shelves above to air dry.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The sandwich press was being stored beside the handwash sink. COMPLETE THE FOLLOWING:1. Re-locate sandwich press or install barrier at handwash sink, so equipment is protected from contamination by water droplets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Creamers at the drink station measured 11*C. Creamers replaced during inspection. Discussed storing creamers in front cooler and handing out to customers as needed. **This is the third time this infraction has been observed.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. No sanitizer detected in knife holder. Sanitizer was replaced during the inspection with 200ppm QUAT sanitizer. 2. No sanitizer was available in a bucket or spray bottle. Solution was prepared during inspection. COMPLETE THE FOLLOWING:1. Ensure knife sanitizer is maintained at 100ppm chlorine or 200ppm QUAT concentration. Check the solution every 2 hours and replace frequently throughout the day to maintain concentrations. 2. Ensure sanitizer is prepared and available whenever the restaurant is open.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The sandwich press was being stored beside the handwash sink. 2. The cloths that were being used as a drying surface for dishes at the dishwashing sink were not visibly clean. COMPLETE THE FOLLOWING:1. Re-locate sandwich press or install barrier at handwash sink, so equipment is protected from contamination by water droplets. 2. Replace cloths daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff personal items were stored on the food prep counter in the back area. Items were removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Creamers at the customer drink area measured 18*C. They had been out for 3.5 hours and there was no ice inside the container. Creamers were discarded during the inspection.COMPLETE THE FOLLOWING:1. Dairy products must be kept cold at 4*C or less. - If using ice to keep creamers cold, it must be changed out frequently to maintain temperatures. Or keep creamers in fridge at all times. - Otherwise, if creamers are left out at room temperature, they must be thrown out after 2 hours.