Subway 68283
110-1720 Innovation Dr Kelowna BC V1V 2Y4 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Water was being used to sanitize equipment and food contact surfaces at the time of inspection. Staff indicated that they have been out of sanitizer concentrate bottles, but received a new order today & had not yet changed the concentrate bottle. This was changed at the time of inspection and sanitizer restored. Please ensure that sanitizer solutions are available at all times during operation and ensure staff are provided with an alternative approved sanitizer in the event that supplies are not available.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed an insert of meat balls with tomato sauce at a temperature of 48deg.C within the front hot holding unit. Please ensure that hot held PHF are heated to 74deg.C or greater prior to placing into a pre-warmed hot holding unit for hot holding at 60deg.C or greater.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed quaternary ammonia sanitizer dispensed at the back 3-compartment sink at a concentration less than 200ppm. Please re-calibrate the wall mounted pre-mix sanitizer dispenser to ensure mixing of quat based sanitizer at the minimum 200ppm and ensure that test strips are used daily to verify proper sanitizer concentrations. Please also ensure that pre-mixed solutions and sanitizer buckets are located safely adjacent to prep stations and mixed at the beginning of each shift (sanitizer solution/bucket for storage of cleaning cloths had not yet been mixed at the time of inspection and restaurant was in operation).
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed meatballs in the hot holding unit at a temperature of 38deg.C. It was also noted that one insert was missing from the unit allowing the steam/heat to escape from the unit. Please ensure that meatballs and other PHF are reheated to ≥74deg.C prior to hot holding at ≥60deg.C. Please ensure that the hot holding unit is pre-warmed prior to loading and that all of the insert spaces are filled to keep heat/steam within the unit as designed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer was being dispensed from the pre-mix sanitizer unit at the back 3-comp sink at the time of inspection and accordingly, sanitizer for use on food contact surfaces was not available. Please service the pre-mix sanitizer unit and utilize test strips daily to confirm that 200-300ppm quaternary ammonia solutions are being dispensed from the unit. Please ensure that pre-mixed sanitizer solutions are available and in use for routine sanitizing of food contact surfaces.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No Foodsafe certified staff on duty at the time of inspection. Please ensure that enough staff hold Foodsafe certification to ensure at least one Foodsafe certified staff member is on duty at all times during operation.
- F1.3 Are proper cooling and reheating procedures followed?