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Subway 60074

205 - 800 Yankee Valley Boulevard SW Airdrie AB T4B 3Y2 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer in the facility while food was being prepared.**Please ensure that there is a prepared bucket of sanitizer prepared while food is being prepped to ensure food contact surfaces are adequately sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper gloves use was observed during the inspection. The male staff in the facility was slicing peperoni at the meat slicing station and had gloves on. Male staff abandoned meat slicing, grabbed a paper towel and wiped gloved hands and then proceeded to take PHI's order. Staff did not remove hand gloves neither did staff perform hand washing.**Gloves are for single-use only**Ensure that gloves are removed, discarded and hand hygiene performed before moving stations**Ensure that all staff in the facility are adequately educated on proper glove use.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats sanitizer was approximately 100ppm. Staff corrected this during the inspection and prepared a new quats sanitizer bucket which measured 200 ppm when tested.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meatballs measured approximately 55 degrees Celsius. Hot holding unit was not turned on. Meatballs were re-heated to 72 degrees Celsius and hot holding unit was turned on. Ensure food is hot held above 60 degrees Celsius. 2. Shaved steak meat measured 20 degrees Celsius in some areas of the insert and 11 degrees in others as it was not fully thawed. Meat was discarded during inspection. Ensure thawing is done in the fridge overnight, under cold running water or as part of the cooking process. High risk foods cannot be thawed at room temperature.