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Subway 52554

602 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of rice stored in insert of prep cooler was 9.3 C at the top and 5.4C at the bottom.-Insert was overfilled.Requirement:- Ensure that perishable food under refrigeration are stored at 4C or less.-Rice from top were moved to another cooler during inspection.- Do not overfill inserts to prevent temperature abuse.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Front exterior door was not closing properly leading to a significant gap, which could allow entry of pests/vermin.Requirement:Repair the door to close properly to eliminate the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of cooler located under the oven in front prep area was 55F (12 C)Requirement:Repair or replace this cooler to maintain temperature of perishable foods at 4C or less.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler located under the oven in front prep area was 10 C and internal temperature of perishable foods: egg patties were at 8.4 C and bacons at 8.9C.Requirement: Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Perishable foods were moved to walk-in cooler during inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available at hand washing sink located in front prep area as water supply was turned off from the valve below.Requirement:-Hot and cold-water supply must be available all the time during operation.-Hot water supply was turned on from the valve during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at hand washing sink located in front prep area was dripping.Requirement:Repair/replace hot water tap to stop dripping.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler in front prep area was 11.2 C and internal temperature of perishable foods stored in inserts of this cooler were: Cooked /battered chicken patties at 9C C, capicola sliced meat at 9.3C, salami at 12.6C, pepperoni at 10.1C, beef at 9.5 C, sliced cheese at 9.6C(Repeat violation from previous inspection)Requirement:-Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less.-Perishable foods at 10 C and higher were discarded.-Move all perishable foods to other cooler.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler in front prep area was 11C and internal temperature of perishable foods stored in inserts of this cooler were: Cooked /battered chicken patties at 12. 6 C, capicola sliced meat at 12.3C, teriyaki chicken on the top12C and at the bottom 9C, salami at 9.8C, pepperoni at 9.7C, beef at 9C.5 Cat 8C, sliced cheese between7C-9CRequirement:-Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less.-Perishable foods at 10 C and higher were discarded.-Move all perishable foods to other cooler.