Skip to content
Loading map…

Subway 65280

873 85 Street SW Calgary AB T3H 0J5 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, bucket of QUAT sanitizer was measured at 50ppm. Corrected during inspection
  2. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher staff was not sanitizing the dishes.The dishwasher was instructed to rewash, rinse and sanitize the dishes using a 2-compartment sink procedure. Although, the facility has a 3-compartment sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the counter in the back kitchen.The paper towel was promptly removed.Ensure paper towels are stored in a suitable paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The dishwasher staff lacks knowledge on how to manually wash dishes using a 2-compartment sink procedure.Enroll the dishwasher staff in a food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The sanitizer sink for the 3-compartment sink is not draining well and not in use.Fix the plumbing issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board used to chop vegetables.Resurface or replace the cutting board.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a dead ant in the pail of sanitizer by the fountain drink machine.Sanitizer was replaced during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dispenser nozzle of the fountain drink machine was unclean.The part was removed and taken to the sink for cleaning and sanitizing during the inspection.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were dead ants in the pail of sanitizer by the fountain drink machine.Sanitizer was replaced during the inspection.
    • 15. Is the facility free of a pest infestation?
      • The fountain drink machine was infested with ants. Soda concentrate was previously leaking.Do not use the machine until pest activity is eliminated. An out of order sign was placed on the machine during the inspection.Disassemble the machine. Clean and sanitize all parts.Install glue boards in this area to monitor for signs of pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in cooler was dim.Provide adequate lighting.
  5. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was noted during the inspection. Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. A new pair of gloves must be worn when changing tasks (e.g. when moving to a new work station, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), as frequently as possible. A pair of gloves should not be worn for more than 4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. **IMPLEMENT PROPER GLOVE USE AT ALL TIMES.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the walk-n cooler is dim, difficult to see for cleaning purposes. Please replace light bulb with a brighter light to facilitate cleaning.**Repeat violation**OUTSTANDING (2023-08-01). The light bulb was bright. However, it was placed on top of the shelving unit where the bottom shelves were not being lit up. Thus, please replace the current lighting fixture to one that lights up the entire walk-in cooler so that the bottom shelves are also visible to facilitate easy cleaning and dirt detection. Adding another lighting fixture on top of the current fixture may also be accessible.