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Subway #51690

1-740 Fortune Dr Kamloops BC V2B 2L1 · Restaurant - Food Service

2 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Front bain thermostat was reading 42°F, while the probe thermometer inserted into Jalapeno peppers was reading44°F. All other temp control units were maintaining PHFs at safe cold and hot temperatures ( meat front bain, Walk in cooler (Norlake) Front cooler (Duke)), internal temp of meatballs in marinara ( hot well) @70°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D leftover food debris was observed on the washed bread pans ( please pay close attention and apply more scrubbing action to the edges of the bread pans to remove the stuck on dough/crust from the pan) to prevent carry over of contaminant to food.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B please see comment under F1.7D above ( washed bread pans observed being unclean around the edges) Quat ammonia dispensed over the three comp't sink was checked ( test yielded a result of 200-300 ppm quats). Low temp mech dishwasher was checked ( test yielded a result of 100 ppm Chlorine).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A please see comment under F2.3 and F1.7 above
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): water in front hand wash station was cold
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    0 infractions