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Subway

503 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of cold cut meat stored in insert of prep cooler was 9.5 C and insert was overstocked.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Cold cut meat from top was moved to another cooler during inspection.Do not overstock inserts to prevent temperature abuse.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in inserts of prep cooler were: beef 8C, sliced white cheese 8C, chicken 8.7C, potato rings 7.2C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Keep the lids of prep coolers down when not in use to prevent temperature abuse.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Concentration of quat was 50 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buns on cart were stored under paper dispenser in front prep area.Requirement: Do not store any food under hand washing supplies to prevent contamination.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cream soup stored in the warmer in front area was 45C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Soup was discarded during inspection.