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Subway

4927 50 Street Innisfail AB T4G 1S7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl containing frozen chicken was observed thawing in lukewarm water on a shelf. The chicken remained frozen at the time of observation.The operator was instructed on approved thawing methods and immediately relocated the chicken to the clean three-compartment sink, where thawing was continued under cool running water.Please ensure all food thawing is conducted safely in the refrigerator at 4°C or below, under cool running water, or in a microwave as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front service line at Subway contains two main tabletop coolers. The cooler on the right side (when facing customers), which was storing sliced vegetables, was measured to be below 4°C.The cooler on the left side, where sliced meats, eggs, and cheese were stored, was measured at 12°C. The cooler did not drop below 12°C during a 30-minute observation period, and it was determined that the unit was not operating properly. The food products stored within the unit had been present for more than 2 hours. All sliced meats, cheese, and eggs were discarded.Staff moved the chopped vegetables into the affected cooler and implemented a time control system (with stickers with change times) to ensure products are either sold or replaced within 2 hours. Meat, cheese, and egg products were replenished using back-stock from another functioning cooler and placed into the operational side of the service line.Please ensure the malfunctioning cooler is repaired or replaced so that it can effectively maintain potentially hazardous foods at 4°C or below.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the knife holding containers at the front service area measured at 0ppm of chlorine.**Ensure chlorine sanitizers are maintained at 100ppm.-The operator replaced the solution to one at 100ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including bags and jackets were observed on shelves holding food and food equipment.**Ensure to have a designated area for the storage of personal items that is separate from areas of food and food equipment storage.-The operator removed these items during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soups under storage in the hot holding unit adjacent to the hand sink measured at 54 degrees C. The records indicated the food items were placed in the unit an hour earlier.**Please ensure food items stored in the hot holding units are maintained at 60 degrees C or above.-The operator reheated the soups to 75 degrees C and raised the holding temperature of the units during the inspection.
    • 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?
      • The operator carries out self-monitoring for pests, records for these activities were not available for review.**Ensure adequate records of pest monitoring activities (self-monitoring or contracted) are maintained on file at the facility and available for review at all times.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel roll beside the hand sink was not in a dispenser and had gotten damp from sitting on the food prep counter. Ensure paper towel rolls are housed in/on a dispenser of some kind
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel roll beside the hand sink was not in a dispenser and had gotten damp from sitting on the food prep counter. Ensure paper towel rolls are housed in/on a dispenser of some kind
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A roll of paper towel was sitting on the food prep table in the back. Make sure paper towel is always held in a dispenser.