Subway #49487
1513 Alaska Avenue, Dawson Creek, V1G 1Z8 · Restaurant
6 inspections
- Routine Inspection
1 infraction
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: In dish washing area, drying racks and shelves on which washed dish ware is air dried and stored were not sanitary. Accumulation of dust observed. These can contaminate washed dish ware which can in turn contaminate foods, causing food borne illness.
- Corrective Action: Wash all drying racks and shelves on which dish ware is stored and maintain in sanitary condition.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: The only food handler on duty during the inspection has no level 1 FOODSFAE training or equivalent. (Public health significance): Level 1 foodsafe training gives foodhandlers proper and adequate knowledge of food safety and is required by food premises regulation to have at least one employee with FOODSAFE or equivalent on duty.
- Corrective Action: Opeartor must ensure to have at least one employee with FOODSAFE training or equivalent on duty when food estblishment is operating
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Routine Inspection
3 infractions
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Premise was not having a food safety plan. (Public Health Significance)- Presence of food safety plan in food premises is essential as it directs the employees to take necesaary actions incase of deviations in food handling procedures.
- Corrective Action: - Ensure that food safety plan is always made available in the food premises.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Bottom-panel of backdoor has several small gaps. (Public Health Significance) - Gaps on the bottom-panel of backdoor can permit the entry of pests that may carry disease causing pathogens. These pests can contaminate the food which if consumed can cause food-borne illness.
- Corrective Action: -Ensure that bottom-panel of the backdoor is completely sealed with an intact weatherstrip.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Walk-in freezer missing working thermometer. (Public Health Significance)- Consistently monitoring temperatures with working thermometrs is essential to identify if perishable food items have entered the danger zone (between 4 degree Celsius to 60 degree Celsius) for over than 2 hours, reducing the risk of foodborne illness. Additionally, this also allows for early detection of refrigeration issues preventing potential food spoilage.
- Corrective Action: -Ensure that walk-in freezer is equipped with working thermometer.
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Routine Inspection
3 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (meat and cheese) stored in the drive through preparation cooler were tested (with an IR and internal probe thermometer) and measured below 4°C during inspection.
- Corrective Action: Operator moved meat and cheese products from the ineffective cold holding unit to the walk-in cooler. Do not store potentially hazardous foods in the drive thru cooler until it has been serviced or replaced and can maintain a temperature below 4°C.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Sanitizer (bleach) buckets at the front preparation cooler were tested (chlorine sanitizer strips) and measured under 50 ppm during inspection. Public Health Significance - Bleach sanitizer must be at an affective concentration (50-200 ppm) to allow for the removal of potential surface pathogens that can contaminate food and lead to foodborne illness.
- Corrective Action: Operator emptied and refilled sanitizer bucket with bleach solution (~200 ppm). Monitor and change out sanitizer solutions frequently to maintain an effective concentration.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Soap dispenser in the men's restroom and paper towel at the kitchen hand sink were observed empty during inspection. Public Health Significance - Hand sinks must be equipped with warm running water, soap, and paper towel to effectively clean hands of potential pathogens that may contaminate food products and lead to foodborne illness.
- Corrective Action: Operator refilled the soap and paper towel dispensers. Monitor hand sinks and refill soap and paper towel dispensers when they run low.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
3 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored slightly above 4°C. In the sandwich preparation area and the cooler by the drive thru area, the temperatures of the chicken and beef were taken and it was 7-9°C during the inspection. (Public Health significance) - 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
- Corrective Action: Monitor and record the temperatures of the sandwich preparation area and the cooler frequently, adjust the temperatures when necessary or have the sandwich preparation cooler replaced or repaired by a techinican.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) QUATS sanitizer solution was tested and it was lower than 200ppm in the sanitizer bucket during the inspection. CORRECTED DURING THE INSPECTION. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: During the inspection, a person that was certified in Foodsafe level 1 was not present during the inspection.
- Corrective Action: Ensure that there is a person that is certified with Foodsafe level 1 present onsite or have all employees be certified in Foodsafe level 1.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Complaint Inspection
5 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Internal temperature of sliced cold meat stored in the full service case measured 9.2 C due to container being too full and unit being left for an extended period of time. Affected product was discarded.
- Corrective Action: Ensure that containers of potentially hazardous foods are not too full to facilitate air flow and maintained at 4C or lower.
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Observed no cooking and holt holding temperature logs for Soups. Only hot holding temperature of meatballs is being documented.
- Corrective Action: Ensure that internal temperatures of all cooked, cooled and reheated potentially hazardous foods is taken and documented.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Observed food residue on blades of food processor stored as clean. Observed clean scoops and pizza cutter stored in soiled container.
- Corrective Action: Ensure that all food handling utensils and equipment are properly cleaned, sanitized and maintained in a sanitary condition.
- 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: Observed the drain of sanitizing sink does not properly plug and hold sanitizer. This may prevent proper sanitizing of food handling utensils and equipment.
- Corrective Action: Ensure that the drain plug is immediately repaired.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Observed employees washing their hands for less than ten seconds. Observed hand sanitizer by the handwashing sink. Employees confirmed that they use it in place of hand washing. Hand sanitizers do not remove dirt off hands which may have become contaminated.
- Corrective Action: Ensure that hands are properly washed with soap and water for atleast 20 seconds. Ensure that only soap and water are used to wash hands.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]