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Subway

4744 Lakelse Avenue, Terrace, V8G 1R6 · Restaurant

3 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) Operating permit was hidden behind equipment and not visible to the public.
      • Corrective Action: Operator updated the decal on the permit and moved the permit to a new location what is visible to the public.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Probe temperature readings of chopped onion and chopped tomato in the sandwich prep cooler measured at 16.1°C and 11.5°C respectively. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. The operator maintains consistant temperature logs recorded at 8am and 3pm. The operator's thermometer was accurate based on an icebath test. Since this inspection took place during lunch time, the inspector was able to observe that the containers of food are being opened frequently.
      • Corrective Action: Keep the lids on the food containers closed when the item is not being used. Ensure that any food that has been subject to danger zone temperature for longer than 2 hours is discarded. Continue to maintain your temperature log and adjust or have this unit serviced, as needed, so that it can always maintain food at a temperature of 4°C or colder.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer spray bottle for the food preparation area measured at 100ppm QUATS which is not effective for addressing bacteria. QUAT based sanitizers must be at 200-400 ppm to act as an effective no rinse food contact surface sanitizer.
      • Corrective Action: Operator refilled the spray bottle and the now solution measured at the appropriate 200ppm. Ensure that the spray bottles are refilled at least daily so that the active concentration of sanitizer is effective.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back of the facility had some accumulation of dirt and debris. All areas of the restaurant are considered part of the food premises and must be maintained in a sanitary condition.
      • Corrective Action: Clean the back area. Ensure that the entire premises is accounted for in your sanitation schedule.