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Subway #52027

27544 Fraser Hwy, Aldergrove · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding units with meatball marinara, chicken soup and marinara sauce measured around 55-57C. Operator indicated that food was placed 45 mins ago.
      • Corrective Action(s): All potentially hazardous food being hot held must be stored at >60C (140F). Operator increased the dial temperature and added water. Re-testing of the temperature of the food held on the hot holding unit measured at >60C. Ensure to monitor the hot holding unit and increase the temperature/ add water if needed.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Undercounter cooler air temperature measured ~7-9C. Potentially hazardous foods (eg. deli meats, sliced vegetables, etc.) measured ~4C.
      • Corrective Action(s): Potentially hazardous foods moved to the walk in cooler during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Incompatible items (eg. ceiling tiles, wall boards, paint container, etc.) stored in close proximity to foods in dry storage.
      • Corrective Action(s): Remove items off the premises/store away from food to protect from contamination.
      • Correct by: Today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of precooked frozen chicken observed thawing at room temperature - measured at <4C.
      • Corrective Action(s): Chicken moved to walk-in cooler during the inspection. Do not thaw foods at room temperature - thaw in the cooler or under running cold water to prevent pathogen growth.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler measured at ~7-9C. Water obsered leaking from bottom of cooler - supervisor reported that the technican will be on site later for repairs.
      • Corrective Action(s): Repair cooler. Do not store any potentially hazardous foods inside this unit until it can maintain a temperature of 4C or colder.
      • Correct by: Today
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty was able to produce their FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): At least 1 staff on duty must have be FOODSAFE level 1 or equivalent certified.
      • Correct by: December 23, 2024
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken Noodle Soup, Meatballs in Sauce and Sauce were between 30-34C internal temperature.
      • Operator turned on the warmer to higher and it was about 38C internal temperature after 10-15min.
      • Corrective Action(s): If soup has been in the danger zone between 4-60C, ensure it is rapidly heated (e.g. in microwave) to 74C before placing back in warmer at 60C.
      • Always hot hold at 60C.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on shift with their Food Safe Certificate.
      • Corrective Action(s): Please provide to Health Office, a copy of staff food safe certificate or an acceptable equivalent.
      • Date to be completed by: 1 month.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at front near sandwich prep stations have 0ppm sanitizer.
      • Sanitizer dispenser at the back have 200ppm or higher.
      • Corrective Action(s): Replace bucket with sanitizer from bucket, ensure this is being changed frequently during heavy use.
      • Date to be corrected by: immediately.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Worn, molding or chipped wooden serving spoons with keys tied to hanger hole by worn, unclean, strips of plastic bags used for customer and/or staff washroom key. No longer cleanable surface and does not help with hand hygiene or for handling after washing hands and/or going to the washroom.
      • Corrective Action(s): Replace with cleanable key holder (e.g. plastic material, metal) that is durable and easily cleanable. Clean this high touch surface frequently. Train staff to handle with paper towels after use and after going to the washroom and washing hands to avoid contamination of hands.
      • Date to be corrected by: today.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer concentration provided in bucket at front work station at less than 200 ppm.
      • Sanitizer concentration provided in 3-compartment sink at less than 200 ppm.
      • Corrective Action(s): Replace sanitizer solutions immediately and test with test strip. Review sanitation plan and ensure sanitizer solutions are changed to meet the operational needs of the premise. Check the sanitizer dispensing unit at the 3-compartment sink to ensure it is working properly (noted cracked lid) and dispensing 200-400 ppm QUAT solution. Use your QUAT test strips regularly to ensure solution is 200-400 ppm as per manufacturer's directions.
      • Violation Score: 15
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions