Subway #68824
213-365 Murtle Cres Clearwater BC V0E 1N0 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Knife only sanitizer ( chlorine) was not at required levels at time of inspection. Corrected during inspection. Ensure this sanitizer is switched out frequently and tested to ensure concentration remains as per operational requirements 100-200 ppm. • Super San Food Service Sanitizer was too strong at the time of inspection. As per manufacturer, 200ppm active. Corrected during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Do not store paint and grout (items not used in daily operations) on the floor/shelving area near food storage. Remove or store in the back with cleaning chemicals and other non food related items (and off floor). Remove and store appropriately. Provide photo on or before date noted (December 17, 2024). • Ice build up in the walk in cooler - advised that when defrost cycle occurs, ice melts - staff are using containers to catch the dripping water and no uncovered items are stored below this, however, this must be repaired/serviced. Advised that this has been brought up to management. Must repair/or have serviced on or before January 10, 2024. • 3 compartment sink still in use in facility. Dishwasher not currently operational.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Line cooler > 4C at the time of inspection. Staff put cover back on food items and Health Officer checked again after a few minutes and food temperature internal for deli meats was <4C (3.2C). Note: if temperatures increase above 4C when the large cover is kept open, adjust the unit so that food items can maintain <4C when the cover is open. Corrected During Inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Health Officer to confirm plans for dishwasher and produce fridge - currently not operational. Please advise as to the plans for the dishwasher and the produce display cooler.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to Operate to be posted for public viewing - currently posted in back area beside 3 compartment sink. Post and email Health Officer photo showing permit has been posted for public view.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Lone staff member did not have FOODSAFE or equivalent - Subway University is not listed as approved equivalent course. Ensure at least one staff member at all times has FOODSAFE or equivalent. Provide proof of registration for FOODSAFE or equivalent and proof of completion on or before date noted in report.
- 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
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1) Do not thaw items in standing water. Thaw using appropriate methods such as under cold running water or inside the walk in cooler.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Sink is leaking from piping underneath. Facility aware and works are planned. 2) Bottle of disinfectant labelled improperly - CDI.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Yes - however permit must be posted in a conspicuous location in facility. If owner cannot locate permit and post, you must contact our admin to order another permit to post.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): 1) Staff member did not have valid FOODSAFE certificate. In absence of owner/operator at least one staff member must have valid FOODSAFE.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.4 Are proper freezing and thawing procedures followed?