Subway 50749
1440 Pandosy St Kelowna BC V1Y 1P3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Banana peppers and pickles found during inspection hung to drain in dish sink on faucets. Discussed proper procedure for draining packages with operator. In future draining of packages should occur in a colander, contents should then be promptly transferred to inserts for storage and food preparation. Hanging packages to drain by puncturing on faucets opens the sealed package to possible contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips on site were expired at time of inspection, new test strips are required in order to confirm sanitizer concentrations are adequate for sanitizing dishes and surfaces. Sanitizer concentrations should be measured regularly and recorded on a log sheet to ensure adequate concentrations are maintained.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At time of inspection sanitizer was not being provided at adequate strength from mixing unit. Operator performed adjustments to the mixer, which after running for some time was able to provide proper sanitizer concentration. Previously washed dishes were required to be re-washed and sanitized.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink found with cup stored inside during inspection. Handwashing sinks should not be used for purposes other than handwashing. Handsinks need to remain easily accessible at all times in order to promote frequent handwashing, good hand hygiene is an important step in preventing the spread of communicable diseases.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer at 0 ppm when at least 200 ppm required, feeder line not pulling concentrate through
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No hot water at front handwashing sink, turned off as faucet valve leaks
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions