Subway #52945
20-5500 Clements Cres Peachland BC V0H 1X5 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During the inspection, it was observed that the walk-in cooler and the undercounter line cooler were not functioning properly. The walk-in cooler was observed to have an ambient temperature of 62°F (16.7°C). The undercounter line cooler was observed to have an ambient temperature of 12°C. The temperature of both units was measured using internal thermometers and two different infrared thermometers. A probe thermometer was used to assess the internal temperatures of various potentially hazardous food items contained in both units, which were found to range between 10°C and 15.8°C. According to a staff member, the walk-in cooler was observed to be at approximately 50°F (10°C) at 8:00 AM, three hours prior to the inspection. The temperature of the undercounter line cooler was not assessed upon the staff member’s arrival to the store, so it is unknown how long the unit was not operating properly. It should be noted that the air conditioning in the building was also non-functioning, potentially affecting the performance of the refrigeration units. A third cooler, the produce countertop line cooler was also observed to be non-functioning, with an ambient temperature of 15.3°C. The temperature of this unit was not assessed upon the staff member’s arrival to the store, so it is also unknown how long the unit was not operating properly. When ranch sauce stored in this cooler was probed, its internal temperature was measured at 13.9°C. Staff members voluntarily discarded a variety of potentially hazardous foods from all three non-functioning coolers (e.g., deli meats, cream-based sauces, sliced cheese, cream-based soups, sliced vegetables, and other meat products). Additionally, the facility was temporarily closed due to insufficient functional refrigeration capacity to safely support food operations. To resolve this infraction and before reopening the facility, the operator is required to provide the EHO with a copy of the service report from a certified technician, as well as visual confirmation that all three non-functioning coolers are maintaining a temperature of 4°C or less.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - QUAT sanitizer bucket measured at 50ppm at time of inspection - sanitizer was replaced with a fresh solution at 200ppm
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Products in the meat display cooler were measured, with a probe thermometer, at temperatures between 10°C and 15°C. Potentially hazardous foods that are held in the temperature danger zone (above 4°C and below 60°C) can support the rapid growth of pathogens which can lead to foodborne illness. Staff indicated that almost all of the products had been in this cooler for more than 4 hours. Staff also indicated that there have been ongoing temperature maintenance issues with this cooler. Operator must take measures to ensure potentially hazardous foods are not subjected to temperature abuse. Instructions for interim measures will be provided to operator via email. Provide EHO with a copy of the service report from the technician, confirming that the cooler has been returned to proper function, to resolve this infraction.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonia sanitizer measured at 50ppm in sanitizer bucket and less than 100ppm directly from the sanitizer mixing/dispensing unit. The facility is not supplied with a secondary food contact surface sanitizer. Quaternary ammonia sanitizers must be maintained at a concentration between 200ppm to 400ppm to ensure adequate sanitizing action. Provide EHO with pictures confirming the sanitizer is being dispensed at the required concentration to resolve this infraction.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff with valid FOODSAFE training onsite at time of inspection. As this has been an ongoing issue with this location, operator will be required to provide confirmation of valid FOODSAFE certification by September 8th 2023. At this time the operator will also be required to provide confirmation of training for staff that are onsite when the operator is absent.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The under counter cooler at the front of house was measured at 7°C, staff relocated contents of this cooler to the walk-in cooler. Food products in the steam table were measured below the required hot holding temperature, through discussion this was determined to be a reheating issue (see F1.3 Below). Some parts of the steam table were not covered, allowing heat to escape.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Products in the steam table measured below the required hot holding temperature of 60°C (Meatballs 54°C, Sauce 30°C). Improperly/inadequately reheated foods for hot holding are one of the leading causes of foodborne illness. Through discussion with the staff it was determined that products had not been adequately reheated and no temperature verification had occurred prior to hot holding. Staff indicated that products had been in the steam table for less than 30 mins, staff immediately reheated products and returned them to the steam table. After reheating, before returning to the steam table, product temperatures were measured above 74°C.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chemical test strips were expired and must be replaced. No temperature logs were available for review at time of inspection. Staff on shift at time of inspection were not measuring or recording temperatures.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on shift at the time of the inspection did not have FOODSAFE training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips could not be located at the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No measurable Quats sanitizer was found at the pre-mix sanitizer station and within the front sanitizer spray bottle.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer found in spray bottle or within the 3-compartment sanitizing sink.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions